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Our 50 Best Cookie Recipes

Our 50 Best Cookie Recipes

As kids, we looked forward to crunchy cookie snacks in our lunch box, and as adults we melt at the aroma of freshly baked cookies. But what makes us so cookie crazy? Why are cookies America’s favorite baked good? Could it be the endless varieties, limitless flavors, and ease of popping the two-bite desserts into out mouth? We asked several professional pastry chefs their opinion about our favorite dessert and also gathered together some our favorite cookie recipes from award-winning professional chefs, home cooks, and top-selling food publications.

Click here to see Our 50 Best Cookie Recipes (Slideshow)

Chef Jansen Chan, pastry director at the International Culinary Center, tells us that "the mobility and transport of a solid, sweet pastry makes the cookie an ideal American snack. In a nation that’s always on-the-go, the cookie is a manageable sweet snack that also showcases a wide variety of flavors." And here at The Daily Meal, we couldn’t agree more. With plenty of cookies perfect for packing and eating while out and about during a busy day, a cookie is an excellent go-to snack for a sweet pick-me-up.[slideshow:

We can all agree that cookies are musts for road trips, picnics, and well, for everyday snacking, but what are the advantages of baking your own cookies? Baking cookies teaches us about the fundamentals of baking and pastry. Jenny McCoy, pastry chef and author of Jenny McCoy's Desserts For Every Season, tell us that "If you can master the simple technique with cookie dough, it will teach you the foundation for more complex baked good, like a variety of cakes and pastry doughs." Most cookies tend to follow a basic formula: cream together the butter and sugar, add eggs, add in dry ingredients, and finish by adding the flavorings. If you can master these skills, the possibilities for more advanced dough methods are endless. Our list of 50 best cookies includes some simple butter and sugar cookies, and also more complex cookies like biscotti and macaroons.

Now that you're convinced that you can dive head first into the kitchen and whip up some cookies, we’ve compiled a list of tips that will help you make the perfect cookie. To chef Jansen, "The most crucial step to the cookie process is the bake. If it’s a soft cookie, make sure to undercook your cookie slightly, as there will be carryover heat from the cookie sheet. With a crisp cookie, bake the cookie to a nice golden brown." He mentioned a trick is to bake on parchment paper to easily see the color of the cookie underneath by lifting up the paper.

Finally, what qualities should you look for in a good cookie? Chef Jansen says that "some of the common key attributes include portion size (not too small and not too big), freshness, balance in flavor and sweetness, and presentation." Our cookie recipes run the gamut of different types, from soft to crisp and from shortbreads to fruit-filled or double-chocolate. Chef McCoy tells us her favorite chocolate chip cookies are "crisp on the edge and chewy in the center… and must be baked to a golden brown and have large chunks of good-quality chocolate."

So what are you favorite cookies and how do you like them baked? We bet you could find a few new favorites and some familiar classics among our recipes.

Emily Jacobs is the Recipe editor at The Daily Meal. Follow her on Twitter @EmilyRecipes.


50 Best Holiday Cookies: Our Favorite Recipes

Nothing will put you into the holiday spirit quite like baking cookies. Whether you are in the mood to bake for you office, to make gifts for your friends, or are on the hunt for recipes for Christmas dessert, we have you covered with our 50 favorite holiday cookie recipes.
Have a favorite kind of cookie that you love to make during the holidays? Share you pick in the comments below!
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Get into the holiday spirit this holiday season by baking your heart out. Behold our 50 favorite holiday cookie recipes.

Alex's Gingerbread Cookies

1 1/2 sticks lightly salted butter, softened
1 2/3 cups sugar
1 orange, zested
The dry ingredients:
4 cups all-purpose flour, plus 1/2 cup additional for rolling, if needed
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon ground dry ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
The wet ingredients:
2 eggs
1/2 cup dark molasses
1 lemon, juiced

In the bowl of an electric mixer fitted with a paddle, add the butter, sugar and orange zest and beat until smooth, 5 to 8 minutes.

Meanwhile, in a medium bowl, sift together the flour, baking powder, baking soda, dry ginger, nutmeg, allspice, cinnamon, cloves and salt. Whisk to blend. Set aside.

In another bowl, whisk together the eggs, molasses and lemon juice.

Preheat the oven to 350 degrees F.

When the butter and sugar are integrated, lower the speed of the mixer and add the dry ingredients. Add the egg mixture and when blended, remove the bowl from the machine. Divide the cookie dough in half. Press the first half of the dough in between 2 sheets of waxed paper or plastic wrap and chill for 15 minutes. Repeat with the second half. This step will make it easier to finish rolling out the dough when it has chilled. It will also mean you only have half of the dough getting warm as you roll it.

Lightly flour a flat surface. Use a floured rolling pin to gently roll the first half of the dough about 1/2-inch thick. Lightly flour the cookie cutter(s) and cut the shapes, making as few scraps as possible. Use a metal spatula to gently transfer them, cookie by cookie, (the cookies should be similar size) to a baking sheet. Repeat with the other half of the dough and transfer them to another baking sheet. A note about crowding the tray(s): these particular cookies can spread a little. Leave room between the cookies. Better to use 3 baking sheets with fewer cookies than to crowd them on 2 trays. Bake until brown around the edges, 8 to 10 minutes.

Chocolate Covered Snow Peaks

4 large egg whites, at room temperature
1 teaspoon cream of tartar
1 cup plus 2 tablespoons superfine granulated sugar
1 teaspoon pure vanilla extract
2 cups dark chocolate chips
Special Equipment: piping bag, medium size round tip

Preheat the oven to 225 degrees F. Line two baking sheets with parchment paper.

In the bowl of an electric mixer, beat the egg whites on medium speed with the whisk attachment until the whites become foamy. Add the cream of tartar and turn up the speed to medium, beating until just fluffy. Add the sugar gradually, while whisking, so it incorporates into the whites slowly without collapsing them. Once all the sugar has been added, add the vanilla and increase the speed to high, whisking until the meringue is firm and glossy, 5 to 7 minutes.

Place the meringue into a piping bag with a medium-size round tip attached. Pipe 48 bite-size tear-drop-shaped meringues onto the sheets and place in the oven. Bake for 1 hour undisturbed, and then turn off the heat and leave in the oven overnight to really dry out.

Melt the chocolate over a double-boiler or in the microwave on medium power for 30 seconds. Holding each meringue by the peak, dip the bases in chocolate so the bottom half of the meringue is coated. Let any excess chocolate drip off before placing on a baking sheet lined with wax paper. Allow to set at room temperature do not put in the fridge. Once set, store in an airtight container.

Paradise Macaroons

2 (7 to 8-ounce) packages sweetened shredded coconut
2 ounces sweetened condensed milk
Pinch kosher salt
1 teaspoon vanilla extract
4 large egg whites at room temperature
5 ounces granulated sugar
12 ounces semisweet chocolate chips
1 ounce vegetable shortening
2 ounces finely chopped dry-roasted macadamia nuts

Preheat the oven to 325 degrees F.

Combine the coconut with the sweetened condensed milk, salt and vanilla in a medium mixing bowl.

In the bowl of a stand mixer with a whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6 to 7 minutes.

Gently fold the egg whites into the coconut mixture. Scoop tablespoon-sized mounds onto a parchment-lined half sheet pan and bake for 20 to 25 minutes or until golden brown. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping.

Fill a 4-quart pot with enough water to come 2 inches up the side, set over medium heat and bring to a simmer. Combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmering pot. Stir occasionally until melted, then remove from the heat.

Dip the cooled cookies in the chocolate mixture, sprinkle with the chopped macadamia nuts and place on parchment paper to set, about 30 minutes.

3-in-1 Sugar Cookies

2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon fine salt
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup confectioners' sugar
2 large egg yolks
1 teaspoon pure vanilla extract
1/4 teaspoon finely grated orange zest
Coarse sugar, aka sanding or crystallized sugar
Icing as desired

Whisk the flour, baking powder, and salt in a medium bowl.

Beat the butter and both sugars in another medium bowl with an electric mixer on medium-high speed until light and fluffy, about 30 seconds. Add the egg yolks, vanilla and orange zest mixing until fully incorporated. Slowly add the flour mixture, and continue beating until the dough comes together, stopping and scraping down the sides of the bowl as needed.

For rolled cookies: Roll about a tablespoon of dough by hand into a ball. Dip 1 side of the balls into some coarse sugar and place them sugar-side-up on an ungreased baking sheet, leaving about 1-inch between cookies.

For sliced cookies: Divide dough in half, roll by hand into 2-inch-wide logs, wrap in plastic wrap and refrigerate until firm, at least 2 hours.

Cut the logs into 1/4-inch-thick cookies and place them on ungreased baking sheets, leaving about 1-inch between cookies.

For cutout cookies: Divide dough in half, pat into disks, wrap in plastic wrap and refrigerate until firm, at least 2 hours.

Roll dough between lightly floured parchment, or waxed paper, until about 1/3-inch thick. Transfer sheets to a baking sheet and refrigerate until firm, about 30 minutes. Cut into desired shape using a cookie cutter, place them on ungreased baking sheets, leaving about 1-inch between cookies. (Gather the dough scraps together, pat into a disk, chill and reroll.)

Refrigerate cookies while preheating the oven to 375 degrees F, for at least 30 minutes.

Bake the cookies, until the bottoms are golden, about 10 to 15 minutes depending on shape. Cool on sheets until firm enough to transfer to a rack to cool. Decorate as desired and serve.

Hazelnut-Chocolate Linzer Cookies

1 cup toasted hazelnuts
2 cup all-purpose flour
3/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon table salt
2 sticks (1 cup) unsalted butter, at room temperature, cut into pieces
3/4 cups packed light brown sugar
1/2 cup granulated sugar
2 large egg yolks, at room temperature
1 teaspoon vanilla extract
2 tablespoons grated orange zest
1/2 cup chocolate-hazelnut spread (recommended: Nutella)

Add the nuts to the bowl of a food processor, fitted with a blade, and pulse until finely ground (it should be powdery and not a paste), about 15 pulses. Set aside. Whisk together the flour, baking powder, cinnamon, and salt in a large bowl until evenly combined and set aside.

Put the butter and sugars in the bowl of a stand mixer, fitted with a paddle attachment, and mix on medium speed until creamy and light, about 2 to 3 minutes. Turn off the mixer, scrape down sides of the bowl, and add egg yolks and vanilla. Mix until well incorporated.

Mix in the orange zest, ground hazelnut powder, and the flour mixture until just incorporated. Divide the dough into 2 even pieces, pat each into a thin disk, enclose in plastic wrap, and let rest in refrigerator at least 1 hour and up to 12 hours.

When ready to bake, preheat the oven to 350 degrees F and arrange racks in the upper and lower third of the oven. Remove the dough from the refrigerator and let sit at room temperature until pliable enough to roll. Roll out half of the dough on a piece of lightly floured parchment or waxed paper to 1/4-inch thickness. Using a 2-inch round cookie or biscuit cutter, cut out rounds of dough. Using a 3/4-inch round cookie cutter, cut out the center of half of rounds to make rings. Transfer rounds and rings to the freezer to set up for 5 minutes before continuing. Gather the dough scraps and chill.

Transfer the chilled cookies to parchment lined baking sheets, leaving at least 1-inch between each cookie. Bake 2 sheets of cookies at a time until the undersides are golden, switching sheets halfway through, about 12 to 15 minutes total. Cool 5 minutes on sheets then remove to awire rack to cool completely. Repeat until all dough is used.

To assemble cookies, spread 1 teaspoon of the chocolate-spread on the bottom of each solid round cookie, then top with a ring-shaped cookie.

Oatmeal Cream Cheese Butterscotch Bars

2 sticks unsalted butter, at room temperature, cut into pea-sized pieces, plus more for pan
2 cups all-purpose flour
1 1/2 cups old fashioned rolled oats
3/4 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1 (11-ounce) bag butterscotch chips
1 (8-ounce) package cream cheese, at room temperature
1 (14-ounce) can sweetened condensed milk
1 lemon, zested and juiced
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Drape a 9 by 13-inch pan with overlapping pieces of aluminum foil, creating handles for easy removal. Butter the paper, and reserve.

In a food processor add the flour, oats and brown sugar and pulse to combine. Add the 2 sticks of butter, the cinnamon and the butterscotch chips. Pulse, pulse, pulse until the mixture forms clumps when pressed between your fingers. Transfer the mixture to a large bowl. Press half of the mixture into the bottom of the prepared pan in an even layer, reserve the other half. Bake in the preheated oven just until slightly golden and set, about 12 to 15 minutes. Remove from the oven and cool completely.

Beat together the cream cheese, condensed milk, lemon zest and juice and vanilla in an electric stand mixer fitted with a paddle, or with an electric hand mixer until no lumps of cream cheese remain. Spread evenly over the baked and cooled oatmeal mixture. Sprinkle the remaining half of the oatmeal mixture over the cream cheese. Bake until the top is golden, about 40 minutes.

Cool and chill before cutting. Run a knife around the edge of the pan, and using the foil handles, transfer the bars to a cutting board. Cut into 2-inch squares with a sharp knife and serve.

Speculoos Buttons

2 cups all-purpose flour
1 tablespoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon fine sea salt
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup (packed) light brown sugar
1/4 cup sugar
2 tablespoons mild-flavored (light) molasses
1 large egg, room temperature
1 teaspoon vanilla extract
1 large egg white
Sanding or other decorative sugar

2 cups powdered sugar, sifted
Sprinkles, colored sanding sugar, or dragées (optional)

Cookies: Whisk first 6 ingredients in a medium bowl set aside. Using an electric mixer at medium speed, beat butter in a medium bowl until smooth, about 2 minutes. Add both sugars and molasses continue to beat until mixture is smooth and creamy, about 3 minutes. Beat in egg and vanilla mix for 2 minutes. Reduce speed to low add dry ingredients and mix to blend well.
Scrape dough from bowl and divide into thirds. Using your palms, roll each piece of dough into an 8-inch log. Wrap logs tightly in plastic or parchment paper and freeze for at least 3 hours. (For neater edges, remove logs from freezer after 1 hour and roll on counter.) DO AHEAD: Dough can be made up to 2 months ahead. Keep frozen.
Arrange racks in top and bottom thirds of oven preheat to 375°. Line 3 baking sheets with parchment paper or silicone baking mats.
Whisk egg white in a small bowl to loosen lightly brush all over 1 log. Sprinkle with (or roll in) sanding sugar. Using a long, slender knife, slice off a sliver of dough from each end of log to make ends flat. Cut log into 1/4 inch-thick rounds. Transfer to 1 baking sheet, spacing 1/2 inch apart place in freezer while you cut the next log. (The cookies hold their shape better if you bake when dough is cold.) Repeat with remaining dough. Bake 2 sheets of cookies, rotating the sheets from top to bottom and front to back after 6 minutes, until tops are golden brown and centers are almost firm, 11-13 minutes. Transfer cookies to wire racks and let cool. Repeat with third sheet of cookies. DO AHEAD: Cookies can be baked 2 days ahead. Store airtight at room temperature.

Glaze: Mix powdered sugar and 7 teaspoons cold water in a large mixing bowl (glaze will be very thick). Spoon about 1/2 teaspoons glaze onto each button (alternatively, fill a resealable plastic bag with glaze and cut a small hole in 1 corner pipe glaze in an even circle around edges of cookies, then fill). Decorate with sprinkles, colored sugar, or dragées, if desired. Let stand on rack at room temperature for at least 30 minutes for glaze to set.

Rosemary Butter Cookies

1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 egg white, beaten
1 teaspoon pure vanilla extract
2 1/2 cups sifted all-purpose flour
1 tablespoon finely chopped fresh rosemary
3/4 teaspoon coarse salt
1/2 cup fine sanding sugar

Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment mix on medium speed until pale and fluffy, about 2 minutes. Mix in whole egg and vanilla. Reduce speed to low. Add flour, rosemary, and salt, and mix until combined.

Halve dough shape each half into a log. Place each log on a 12-by-16-inch sheet of parchment. Roll in parchment to 1 1/2 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Transfer to paper-towel tubes to hold shape, and freeze until firm, about 1 hour.

Preheat oven to 375. Brush each log with egg white roll in sanding sugar. Cut into 1/4-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment. Bake until edges are golden, 18 to 20 minutes. Let cool on sheets on wire racks.

Moroccan Almond Macaroons

1 lb almonds, blanched and peeled
8 oz powdered sugar
1 teaspoon baking powder
2 eggs
1 tablespoon butter, softened
1 teaspoon vanilla
Zest from 1 lemon
Vegetable oil for greasing pans (or parchment paper)
Orange flower water
Powdered sugar

Pass the almonds through a meat grinder twice to make a moist almond paste. Set aside.

Beat the eggs with the powdered sugar for several minutes, or until the mixture turns white. Add the almond paste, baking powder, butter, vanilla and lemon zest, and mix well by hand to form a stiff dough.

Keeping your hands moistened with orange flower water, begin shaping the dough into one-inch balls. Flatten the balls slightly, and decorate by pressing the tops of the cookie into powdered sugar.

Place the cookies on oiled baking pans (or line your baking sheets with parchment paper), and bake in a preheated 350°F (175°C) for about 15 minutes, or until golden. Do not overbake. The cookie should have a slightly crispy crust and a chewy interior.

Coat the hot cookies with additional powdered sugar and transfer to racks to cool.

Chai Latte Cookies

2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 lb. unsalted butter, softened
1/2 cup sugar + extra for rolling
1/2 cup instant chai latte powder
1 egg
2 tsp. vanilla
Recipe for Spiced Frosting
Powdered Sugar for dusting

Preheat the oven to 375 degrees F. Baking your baking sheets with parchment paper.

Cream the butter, sugar, and instant chai together until fluffy. Add the vanilla and egg, mix well. In a bowl, mix the flour, baking powder and salt. Slowly add it to the sugar mixture until beaten smooth.

Add 1/4 cup of sugar to a small bowl. Roll tiny 1/2 inch balls of dough and place them in the sugar. Roll them around to coat and move them to a baking sheet, about an inch apart.

Using the bottom of a glass, press the dough balls until they are slightly flattened out, but not thin.

Bake for approximately 8 minutes.

Once cooled, pipe a small mound of spiced frosting onto half of the cookies (bottom-side-up). Top each cookie with another cookie. Sprinkle with powdered sugar.

Chocolate Fire Cookies

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup light brown sugar
2 eggs
3 cups whole wheat pastry flour
2/3 cup unsweetened cocoa powder
1/2 cup skim milk
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon ground cayenne or hot pepper seasoning
1 teaspoon ground cinnamon
1/3 cup semisweet chocolate chips

Preheat the oven to 375F. Using an electric mixer or stand mixer fitted with the paddle attachment, beat the butter with the brown sugar until light and fluffy. Add the eggs, beating until the yellow and creamy.

Stir in the flour, cocoa powder, milk, baking soda, salt, pepper, cayenne and cinnamon. Mix just until there are no dry spots left in the dough. Fold in the chocolate chips.
Roll rounded tablespoonfuls of dough into balls and space 1 1/2″ apart on a greased cookie sheet. Press down lightly with the palm of your hand to flatten the balls into 1/4″-thick disks.
Bake at 375F for 10-13 minutes, or until the tops of the cookies feel slightly firm and springy. Allow the cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Chocolate Fudge S'mores

1/2 cup butter, at room temperature
1/4 cup packed brown sugar
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 egg yolk
3/4 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 mini chocolate chips
1/2 batch of marshmallow frosting
1/4 cup graham cracker crumbs, or more if desired

Preheat oven to 375 degrees F. Sift flour, cocoa powder and salt into a bowl and set aside.

In the bowl of an electric mixer, beat butter and sugars until fluffy (scraping the bowl when needed), for about 3-4 minutes. Add in egg yolk and vanilla, and beat for another 1-2 minutes until combined. With the mixer on low speed, stir in the flour mixture and gradually increase the speed for the dough to come together, again scraping down the sides to combine. One batter has come together, fold in chocolate chips.

Roll into balls that are about 1 inch in diameter and set on a baking sheet 2 inches apart. Bake for 5 minutes, then remove from oven and gently press your thumb into the center of each cookie, creating a dent. Place the cookies back in the oven and bake for 5-6 more minutes. Remove and let cool completely.

One cool, use a spoon or butter knife and add 1-2 teaspoons of frosting into the cookies. Top with a hefty sprinkle of graham cracker crumbs. Store in an air-tight container.

Pecan Snowballs

1/2 cup (1 stick) butter
3 Tablespoons sugar
1 1/2 teaspoon vanilla
1/4 teaspoon salt
1 cup chopped pecans
1 cup flour
Powdered sugar to coat the snowballs after baking

Cream sugar, salt, butter. Add vanilla, then flour and nuts. Chill for 2 hours.

Form small balls, about 1 inch diameter

Place balls on cookie sheet and bake in 250 degree oven until light brown on bottoms, for 40-50 minutes.

Roll them in powdered sugar as soon as they are cool enough to handle. Then, roll them again after they've cooled more. Then, roll them again when completely cool.

Grandma's Spritz Cookies

500 grams of flour (plus about 2 tbsp extra)
5 egg yolks or 3 eggs
the juice and grated rind of 1/2 lemon
250 grams of unsalted butter
250 grams of sugar

Preheat oven to 375 degrees F, and line a baking sheet with parchment or a silicone baking liner. In the bowl of a stand mixer or a large bowl, beat the butter until creamy, and then add sugar, eggs, lemon juice and rind and continue beating. Gradually add the flour to the mix, and if it seems too sticky, add an additional 2 tbsp flour. When it is the right consistency, the dough will stick to your fingers a bit, but when you slice through it with a spatula it should hold its shape. Or, you can just put a bit into the press and test it, you can always beat in more flour if you need to.

To press out the cookies, fill a cookie press with the dough and press the cookies onto the parchment-lined cookie sheet. Sprinkle them with a bit of colored sugar before baking. Bake cookies for about 8-9 minutes at 375 degrees F. The bottoms will be evenly light to medium brown. Cool the cookies completely on a cooling rack, and then store in an airtight container.

2 sticks (1 cup) unsalted butter, room temperature
8 ounces cream cheese, room temperature
3/4 cup granulated sugar
1/4 teaspoon plus a pinch of salt
1 large whole egg, plus
3 large egg yolks
2 1/3 cups all-purpose flour, plus more for dusting
1 teaspoon pure vanilla extract
1 1/4 cups (4 ounces) walnut halves or pieces
Pinch of ground cinnamon
1 cup plus 2 tablespoons (12 ounces) apricot jelly, melted
2 cups currants, raisins or other dried fruit, or mini chocolate chips
Fine sanding sugar (or granulated sugar), for sprinkling

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl. Add ½ cup granulated sugar and ¼ teaspoon salt beat until combined and fluffy, about 3 minutes. Add the egg yolks, one at a time, beating to combine after each. With the mixer on low speed, beat in flour to combine. Mix in vanilla.

Turn out the dough onto a lightly floured work surface. Divide into three equal pieces, and shape into flattened disks wrap each in plastic. Refrigerate at least 1 hour or overnight.

Preheat the oven to 325 degrees F, with racks in the upper and lower thirds. Line three baking sheets with parchment paper set aside. In food processor, pulse together the walnuts, remaining ¼ cup granulated sugar, the cinnamon, and pinch of salt until finely ground set aside. On a lightly floured work surface, roll out one disk of dough into a 10-inch round about ¼ inch thick. Brush the top evenly with melted jelly. Sprinkle with a third of the walnut mixture and a third of the currants. Using the rolling pin, gently roll over the round to press the filling into the dough.

Using a pizza cutter or sharp knife, cut the round into 16 equal wedges. Beginning with the outside edge of each wedge, roll up to enclose filling. Place about 1 inch apart on the prepared baking sheets. Repeat with remaining dough and filling ingredients. Lightly beat the whole egg brush over tops, and sprinkle with sanding sugar.

Bake two sheets, rotating halfway through, until the cookies are golden brown, 20 to 25 minutes. Transfer to a wire rack to cool completely. Repeat with remaining baking sheet. Rugelach can be kept in an airtight container at room temperature for up to 4 days.

Nutmeg Maple Butter Cookies

1 cup unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup maple syrup
1 large egg yolk
3 cups all-purpose flour
1/2 teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg
1 1/4 teaspoon flaky salt or 1 teaspoon table salt

Using an electric mixer, beat butter and sugar together until light and fluffy. With mixer running, add yolk and slowly drizzle in maple syrup. In a separate bowl, whisk together flour, nutmeg and salt. Add to butter mixture and mix until just combined. The dough will be in loose clumps. Gather them together into a tight packet with a large piece of plastic wrap and chill dough for at least two hours (and up to four days) until firm.

Preheat oven to 350 degrees F and line a few baking sheets with parchment paper. On a floured counter, roll dough to 1/8-inch thickness and cut into desired shapes.

Arrange cookies on baking sheets and bake for 8 to 11 minutes each, or until lightly golden at the edges. Transfer to racks to cool.

Snowflake Cookies

2 cups all-purpose flour, plus more for rolling
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Assorted candies, sprinkles, or colored sugars, for decorating (optional)

In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture beat until combined. Divide dough in half flatten into disks. Wrap each in plastic freeze until firm, at least 20 minutes, or place in a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight).

Preheat oven to 325 degrees F. Line baking sheets with parchment. Remove one dough disk let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) Reroll scraps cut shapes. Repeat with remaining dough.

Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks.

Chewy Molasses-Spice Cookies

2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 large egg
1/4 cup molasses

Preheat oven to 350 degrees F. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar set aside.

With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low gradually mix in dry ingredients, just until a dough forms.

Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat.

Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges of cookies are just firm, 10 to 15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly). Cool 1 minute on baking sheets transfer to racks to cool completely.

White Chocolate Cranberry Cookies

2 3/4 cups all-purpose flour
1/2 teaspoon kosher or sea salt
1 1/4teaspoons baking soda
2 sticks unsalted butter, room temperature
1 cup packed light brown sugar
1/2 cup granulated sugar
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1 large egg
1 cup white chocolate chips
1 cup dried cranberries

Preheat oven to 375 F. Line two cookie sheets with parchment paper and set aside.

In a small bowl, combine flour, salt and baking soda and stir to combine. Set aside.

Combine butter, both sugars, corn syrup and vanilla in a large bowl or the bowl of a stand mixer. Beat on medium speed until combined and fluffy, about two minutes. Add egg and beat to combine. With the mixer on low, slowly add in flour mixture. Turn off mixer and fold in white chocolate chips and cranberries.

Drop dough in rounded tablespoonfuls onto prepared baking sheets, with about two inches between each cookie. Bake for 11-14 minutes, until lightly browned. Remove from oven and let cool on baking sheets for five minutes, then remove to wire racks to cool completely.

Sunny Day Snowman Cookies

1 1/4 cups sugar
1 cup butter, softened
1/4 cup firmly packed brown sugar
2 eggs
2 teaspoons cream of tartar
2 teaspoons vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
6 ounces vanilla-flavored candy coating (almond bark)
24 marshmallows
Decorator candies, as desired

Heat oven to 375 degrees F.

Beat sugar, butter and brown sugar in bowl at medium speed until well mixed. Add eggs, cream of tartar and vanilla, beating until well mixed. Add flour, baking soda and salt, beating at low speed until well mixed.

Shape dough into 24 balls. Place 2 inches apart onto ungreased cookie sheets.

Bake 10-12 minutes or until edges are lightly browned. Cool 1 minute on cookie sheet remove to cooling rack. Cool completely.

Melt candy coating according to package directions.

Make 1 snowman at a time, spreading 1 tablespoon melted candy coating in center of cookie to resemble melting snow. Place marshmallow onto cookie for head. Decorate as desired, adding face, scarf, buttons, arms, etc., using candy coating to attach, if necessary. Repeat with remaining cookies and decorations. Reheat candy coating, if necessary.

Holiday Snickerdoodles

2 tablespoons red sugar
1 tablespoon ground cinnamon
2 tablespoons green sugar
1 1/2 cups sugar
1/2 cup shortening
1/2 cup butter or margarine, softened
2 eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt

Heat oven to 400 degrees F. In small bowl, mix red sugar and 1 1/2 teaspoons of the cinnamon set aside. In another small bowl, mix green sugar and remaining 1 1/2 teaspoons cinnamon set aside.

In large bowl, beat sugar, shortening, butter and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, cream of tartar, baking soda and salt.

Shape dough into 3/4-inch balls. Roll in sugar-cinnamon mixtures. Place about 2 inches apart on ungreased cookie sheet.

Bake 8 to 10 minutes or until centers are almost set. Cool 1 minute remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

Greek Almond Crescents

200g butter, softened
125g (1 cup) icing sugar, sifted
1 teaspoon finely grated orange zest
1 egg
1 egg yolk
1 tablespoon brandy
375g (2 1/2 cups) plain flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
155g (1 cup) toasted alomonds, finely chopped (I used coarse almond meal)

Preheat oven to 315 degrees F. Line 2 large baking trays with non-stick baking paper.

Use an electric mixer to beat the butter, sugar and orange zest in a large bowl until pale and creamy. Add egg, egg yolk, brandy and cinnamon. Beat until well combined.

Add sifted flour and baking powder. Using a wooden spoon, mix well. Shape tablespoons of mixture into crescents and place on trays leaving 5cm gaps between them to allow for spreading.

Bake in the pre-heated oven for 15 to 20 minutes until golden, swapping trays back to front after about 10 minutes to enable even cooking. Remove from oven at the end of the cooking time. Cool on trays for 5 minutes before gently transferring them to a wire rack. While still warm, dust heavily with icing sugar.

Santa's Shortbread Cookies

1 1/4 c. self-rising flour
1 stick (8 tbsp.) unsalted butter
1/3 c. sugar
1/2 tsp. vanilla
1 c. confectioners sugar for dusting

Preheat your oven to 325 F. Line 1 or 2 cookie trays with parchment paper. Place the butter, sugar and vanilla into a food processor fitted with a metal blade. Process until light and fluffy. You can also use a stand or hand held mixer for this.

Sift the flour into the food processor. Run the machine until the dough comes together. It should be a little crumbly and soft, but not too sticky. Tip the dough out onto a work surface, and bring the dough together to form a ball.

Flatten the dough into a disk and cover in plastic wrap. Chill for 30 minutes or overnight.

Roll the dough to about 1/4 inch thick. Do this between 2 pieces of floured parchment paper. Floured plastic wrap will work too. To keep them from sticking, dip the cookie cutters in flour and press into the dough. If the dough begins to soften, place it back into the fridge to chill, and then start again.

Using an offset spatula or butter knife, transfer the cookies onto a parchment lined cookie sheet. Place in the freezer for at least 5 minutes prior to baking. This will help to keep its shape before going into the oven.
Bake for about 20 minutes (check at 15 minutes) or until lightly golden. Rotate the pans halfway through cooking to promote even browning.

Remove from the oven and cool for 5 minutes on the tray. Transfer to a wire rack.

When the cookies are completely cool, dust with powdered sugar.

Red Velvet Cookies

1 cup powdered sugar
1 teaspoon cornstarch
6 tablespoons unsalted butter, melted and cooled
1 box red velvet cake mix, 18.25 ounces
2 eggs, beaten, large

Preheat oven to 375 degrees F. In a shallow bowl, mix together powdered sugar and cornstarch with a fork or small whisk. Set aside.

In a mixing bowl, combine butter, cake mix, and eggs by hand using a sturdy spoon. When combined, roll into balls about 1-inch in diameter. Roll balls in powdered sugar mixture and transfer to a baking sheet, about 12 per sheet.

Bake for 10-11 minutes or until set. Cool for 1-2 minutes on baking sheet before moving to a cooking rack. Store in airtight container.

Salted Caramel Hot Chocolate Cookie

1/2 c unsalted butter, softened
1/2 c and 2 tbsp sugar
1/2 c Ghirardelli chocolate caramel hot chocolate mix
1 large egg
1 tsp pure vanilla extract
1 3/4 c All-purpose Flour
1 1/2 tsp baking powder
1 tsp salt
1 c Ghirardelli milk chocolate chips
10 caramels
Sea salt

Preheat oven to 350 degrees F. Allow butter to come to room temperature. Beat on medium speed for a couple minutes until soft.

Combine butter with sugar and hot chocolate mix and beat on medium speed until well creamed together.

Add egg and vanilla. Mix into butter and sugar until egg is well beaten.

In a separate bowl, combine flour, baking powder, and salt. Slowly add into batter and beat on medium low speed until well combined, dough will start to form. Add chocolate chips and mix to incorporate.

Spoon out two tablespoons of dough, and roll in your hands to flatten slightly and place onto a cookie sheet. Bake for 12-15 minutes until lightly golden brown. Allow to cool for several minute before transferring to a wire rack.

Once cookies are cooled, unwrap caramels and microwave for 30 seconds until melted. Stir well and drizzle caramel on top of cookies, sprinkle with sea salt.

Flourless Fluffernutter Thumprint Cookies

1/2 c sugar
1/2 c dark brown sugar
1 t baking soda
1 c natural peanut butter
1 egg
1 t vanilla
About 60 mini marshmallows (three per cookie)

Preheat your oven to 350 degrees F. Line cookie sheets with parchment paper. Using a fork, mix together the sugar, brown sugar, and baking soda in a bowl. With a hand mixer or stand mixer, beat in the peanut butter until cream. Add the egg and vanilla and mix thoroughly. Form balls using about 1 tablespoon of dough, place on the cookie sheet and flatten slightly with you hand.

Bake for 8 minutes, remove from oven, and make an indentation in each cookie with your thumb. Place three marshmallows in the indentation on each cookie and return to the oven for 2-3 minutes, or until lightly browned and set. Cool on the baking sheet for several minutes before transferring to a rack to cool completely.

Double Chocolate Ginger Crinkle Cookies

16.5 oz dark chocolate cake mix
2 eggs
1/2 cup applesauce
1-1/4 teaspoons ground ginger
1 cup miniature chocolate chips
Powdered sugar

Preheat oven to 350 degrees F. Stir together all ingredients except for powdered sugar in large mixing bowl.

Using cookie scoop, drop dough into bowl of powdered sugar and roll to coat.

Place on ungreased cookie sheet and bake 10-12 minutes, or until set. Let cool on pan 1-2 minutes before removing to wire rack to cool completely.

Holiday Cake Mix Cookies

1 box white/vanilla cake mix 15.25 oz.
1/2 teaspoon baking powder
2 eggs
1/2 cup canola oil
1/2 teaspoon vanilla
1 cup mini M&M's candy

Preheat oven to 350 degrees F. In a large bowl mix together the cake mix and baking powder, set aside. In a small bowl whisk together the eggs, oil, and vanilla. Add mixture to the cake mix, beat with an electric mixer until well blended. Add M&M's (reserve small amount to put in the tops to make them pretty) stir in with a wooden spoon.

Roll in to 1 inch balls and place them 2 inches apart onto an ungreased cookie sheet. Use reserved M&M's to press randomly into tops of cookie balls for decoration. Bake 9 minutes. Cool on the baking sheet for 2 to 3 minutes, then transfer to wire rack.

Candy Cane Biscotti

1/2 cup butter softened (1 stick)
1/2 cup sugar
3 eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
2/3 cup finely crushed peppermint candy canes

Heat oven to 350 degrees F. Cream the butter and sugar in a large bowl. If it’s hard to soften the butter, boil a cup of water and leave it in the microwave along with the butter. The steam will help soften the butter without melting it. Then, add the eggs and continue beating until everything is well mixed. Reduce the speed to low and add the flour/baking powder. Finally, stir in crushed candy canes.

At this point, you should have a somewhat wet batter. If it is too wet (as in the dough sticks to your hand and there’s no way to shape it), add some more flour. Lightly flour a baking sheet and shape the biscotti into a long loaf. The recipe suggests 9×1 1/2-inch logs, but if you that that is too small just shape it into one large loaf. You’ll get bigger biscotti this way.

Bake for 18 to 20 minutes or until tops are cracked and ends just start to turn light brown. Be sure to line the baking sheet with parchment paper to prevent the wet dough from sticking. Remove from oven reduce oven temperature to 325 degrees F. Cool logs 10 minutes on cookie sheet.

Carefully remove logs to cutting surface. Cut into 1/2-inch slices with sharp serrated knife. Arrange pieces on same cookie sheet, cut-side down. Continue baking for 12 to 14 minutes, turning once, or until cookies are lightly browned and crisp on both sides. Remove to wire cooling rack cool completely.

No Bake Elivs Bars

1.5 cup whole almonds
2 tablespoons coconut oil
2 tablespoons coconut nectar syrup
1 tablespoon almond butter or peanut butter
1/2 teaspoon cinnamon
pinch of fine grain sea salt, to taste

2 medium ripe bananas, peeled
1/4 cup coconut oil, softened slightly
2 tablespoons almond butter or peanut butter
1 teaspoon pure vanilla extract
pinch of fine grain sea salt, to taste

3 tablespoons mini dark chocolate chips
1/2 tablespoon coconut oil

Line an 8-inch square pan with two pieces of parchment paper, one going each way.

For the crust: Add the almonds into a food processor and process until a fine crumb forms, slightly larger than sand. Now add in the rest of the crust ingredients and process until the mixture comes together, scraping the side of the bowl as needed. The mixture should be a slightly tacky and should stick together when pressed with your fingers. If it's not, add a very small splash of water and process again for a few seconds. Dump the crust mixture into the prepared pan. Smooth out evenly and then press down firmly and evenly into the pan. You can lightly wet your fingers if the crust sticks to them. Use a pastry roller to roll it very smooth, compacting it as much as possible. Place in freezer while you prepare the middle layer.

Middle layer: Give the processor bowl a quick rinse. Add all the middle layer ingredients into the processor and process until smooth. Remove the crust from the freezer and pour the middle layer on top. Smooth out. Return to the freezer for at least 1-1.5 hours to set, until the middle layer is very firm to the touch.

Chocolate drizzle: When the middle layer is completely solid, prepare the topping. In a small pot heat the chocolate and coconut oil on the lowest heat, stirring to combine. When half of the chips have melted, remove the pot from the heat and stir until completely melted. Remove the bars from the freezer. Lift slab out of the pan and slice into squares. Spread out the squares on a plate lined with parchment paper. Drizzle on the melted chocolate and return bars to the freezer until the chocolate is firm and the bars are solid.

Cherry Cheesecake Cookies

3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 (8-ounce) packages cream cheese, softened
2 1/2 sticks butter, softened
1 1/2 cups sugar
2 large eggs
2 teaspoons vanilla extract
1 cup graham cracker crumbs
2 cans (20-ounce) cherry pie filling

Combine the flour, baking powder and salt in a bowl. In another bowl with an electric mixer, beat cream cheese, butter and sugar until smooth and creamy, about 2 minutes. Add eggs and vanilla and mix until incorporated. Reduce speed to low and add the flour mixture and mix until just combined. Refrigerate dough until firm, at least 30 minutes.

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silpat liners. Place graham cracker crumbs in a shallow dish.

Roll the dough into 1 1/2-inch balls, then roll the balls in graham cracker crumbs. Place balls 2 inches apart on prepared baking sheets. Using a tablespoon measure, make an indentation in the center of each ball. Place 3 cherries in the dimple. Bake until golden brown around the edges, 12 to 14 minutes. Cool for five minutes on the sheet and then transfer to a wire rack to cool completely.

Peanut Butter Spelt Cookies

2 cups spelt flour
1 tsp baking soda
1 tsp sea salt
1 cup natural peanut butter
1/3 cup tahini
1/2 cup maple syrup
1/3 cup olive oil
1 1/2 tsp vanilla extract

Set the oven to 350 degrees F. Mix 1 1/2 cups of the spelt flour, baking soda, and salt in a large bowl. In a separate bowl, combine peanut butter, tahini, maple syrup, olive oil, and vanilla. Stir until combined. Pour the peanut butter mixture over the flour mixture and fold them together until combined, try not to over work the dough. If it is too loose, you can add some more flour to it. Drop by heaping tablespoonfuls onto parchment-lined baking sheets. Press down on each one gently with the back of a fork. It’s a loose batter. Bake for 10-12 minutes, don’t over bake or they will be dry. Let them cool for few minutes and transfer to a cooling rack.

Salted Dark Chocolate Truffle Cookies

6 tablespoons unsalted butter
4 ounces bittersweet (mine was 60%) chocolate, chopped
2 cups dark chocolate chips
3 large eggs
3/4 cup granulated sugar
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons all-purpose flour
2 tablespoons dark chocolate/dutch process cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder
Coarse sea salt for sprinkling
If desired: additional melted chocolate for dipping and chocolate sprinkles for coating

In a large bowl, melt butter, bittersweet chocolate and 1 cup of chocolate chips. Set aside and let cool completely.

In a small bowl, combine flour, cocoa powder, salt and baking powder. Set aside.

In the bowl of your electric mixer, add sugar and eggs, beating on high until light and fluffy, about 2 minutes. Add in vanilla extract and melted chocolate/butter, beating for another 1-2 minutes until combined. Scrape down the sides of the bowl and the whisk or beater attachment, then remove it and stir in the dry ingredients with a large spatula until thoroughly dispersed by just combined. Fold in remaining chocolate chips. Cover the cover with plastic wrap and place in the fridge for 4 hours.

Preheat oven to 350 degrees F. Place parchment paper on an ungreased baking sheet. Wet your hands with water then begin to roll the dough into 1-inch balls, placing them about 2 inches apart. Do this quickly and if you are doing the cookies in batches, refrigerate the dough in between rounds. Sprinkle a bit of salt on top of each dough ball, then bake for 9-10 minutes. Remove, sprinkle a tiny bit of salt again, and let cool for at least 10 minutes on the baking sheet. The should be completely cool before removing them! Once removed, place on wax or parchment paper to cool completely. Once totally cooled, if desired you can dip half of each cookie in melted chocolate then cover in sprinkles.

Oatmeal Chocolate Chip Cookies

1 cup butter, room temperature
1 cup sugar
1 cup brown sugar
2 large eggs
2 tbsp milk
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 1/2 cups oats (rolled or “quick,” but not “instant”)
2 cups chocolate chips (about 12-oz.)

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

In a large bowl, cream together the butter and the sugars until mixture is light in color. Beat in the eggs one at a time, followed by the milk and the vanilla extract.

In a medium bowl, stir together the flour, baking soda, baking powder and salt. Either by hand or with the mixer on low speed, gradually beat the flour in to the sugar mixture until just incorporated.

Stir in the oats and chocolate chips by hand. Drop 1-inch balls of dough onto the cookie sheet, placing about 1 1/2 inches apart so they have room to spread. Bake at 350F for 10-13 minutes, until golden brown at the edges and light golden at the center.

Cool on baking sheet for at least 1-2 minutes before transfering to a wire rack to cool completely.

Turtle Cookies

1 c. all-purpose flour
1/3 c. cocoa powder
1/4 tsp. salt
8 T. (1 stick) butter, softened
2/3 c. sugar
1 large egg, separated, plus 1 additional egg white
2 T. milk
1 tsp. vanilla extract
1 1/4 c. pecans, finely chopped

14 soft caramel candies
3 T. heavy cream

Combine flour, cocoa, and salt set aside. With electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes. Add egg yolk, milk, and vanilla mix until incorporated. Reduce speed to low and add flour mixture until just combined. Wrap dough in plastic wrap and refrigerate until firm, 1 hour.

Whisk egg whites in a bowl until frothy. Place chopped pecans in another bowl. Roll chilled dough into 1-inch balls, dip in egg whites, and then roll in pecans. Place balls about 2 inches apart on a baking sheet. Using a 1/2 teaspoon measuring spoon, make an indentation in the center of each dough ball.

Bake at 350 degrees until set, about 12 minutes.

To prepare the caramel filling microwave caramels and cream together in a small bowl, stirring occasionally, until smooth, about 1 to 2 minutes.

Once cookies are removed from the oven, gently re-press the indentations. Fill each indentation with about 1/2 teaspoon of the caramel mixture. Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.

Holiday Checkerboard Cookies

2 c. butter (4 sticks), softened
1 c. Sugar
1 t. + 1 t. vanilla
1/2 t. salt
5 c. all-purpose flour
1 large egg
Red and green food coloring
Sanding sugar

In an electric mixer fitted with a paddle attachment, cream butter and sugar until well blended. Add vanilla extract and salt. With the mixer on low, gradually add flour, scraping down the sides of the bowl.

Turn dough out onto a clean work surface it will be loose and crumbly. Knead dough together. Divide dough into 4 parts. Color 1 part green by drizzling a bit of the green color into the middle and knead until well blended. Add more color until you achieve the desired color. Repeat process with the red color with another 4th of the dough. Leave the 2 other parts white.

Place each part (4 parts total) of the kneaded dough between two sheets of plastic wrap. Using a rolling pin, shape dough into 7-inch squares, about 3/8 inch thick. Using a sharp knife and a ruler, slice each square into nine, ¾ inches-wide strips.

Whisk together the egg and 1 tablespoon water. Cover work surface with plastic wrap. Place three strips of dough on plastic, alternating white and red for the first set, to create a checkerboard effect. Brush tops and in between the strips with the egg wash. Gently press strips together. Repeat, forming second and third layers, alternating colors to create a checkerboard effect. Wrap assembled log in plastic. Repeat process with green for second log. Refrigerate 30 minutes, or freeze 15 minutes.

If you have extra dough continue repeating the process until all dough is used.

Preheat oven to 350 degrees F. Line a baking sheet with a parchment paper. Slice each log into ¼ inch thick slices placing on baking sheet. Brush with egg wash and sprinkle with sanding sugar. Bake until done, 10 to 12 minutes. Remove baking sheet from oven, and let cookies cool 2 minutes. Transfer cookies to a wire rack to cool completely.

Mint Chocolate Chip Cookies

1 pouch sugar cookie mix
1/2 cup butter, softened
1/2 teaspoon mint extract
1 egg
Green food color
1 cup creme de menthe baking chips
1 cup dark chocolate chips

Heat oven to 350 degrees F. In large bowl, stir in cookie mix, butter, extract, food color and egg until soft dough forms.

Stir in creme de menthe baking chips and chocolate chips.

Using a small cookie scoop, drop dough 2 inches apart on ungreased cookie sheet.

Bake 8-10 minutes or until set. Coll 3 minutes remove from cookie sheet to wire rack. Cool completely before storing tightly covered at room temperature.

Mexican Chocolate Earthquake Cookies

8 ounces of bittersweet chocolate (68% or higher), broken into small pieces
4 ounces good quality Mexican Chocolate , broken into small pieces
4 tablespoons (1/2 stick) unsalted butter
1/4 cup black coffee
2 teaspoons ground cinnamon
1 teaspoon cayenne powder
1 teaspoon chipotle chile powder (any chile powder will be just fine)
1 cup plus 2 tablespoons almond meal
2/3 cup all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
3 eggs
1/2 cup granulated sugar
sugar coating:
1/2 cup granulated sugar
2/3 cup powdered sugar

Preheat oven to 325 degrees F. In a double boiler over medium heat melt chocolates and butter together until smooth. Stir in coffee, cinnamon, cayenne, and chile powder and stir until fully incorporated. Set aside and allow chocolate mixture to cool slightly.

While chocolate mixture melts, combine almond meal, flour, baking powder, and salt into a mixing bowl and whisk together. Set aside. Place the eggs and sugar into a stand mixer fitted with a whisk attachment or in a mixing bowl with a hand mixer and mix until the mixture has thickened and become a pale yellow color, 5 to 6 minutes.

With the motor running, begin pouring the chocolate mixture into the egg mixture, in a slow and steady stream (to prevent curdling) until fully incorporated.

Scrape down the sides of the bowl and add the flour mixture until fully incorporated. Pour the batter into a clean bowl and cover with plastic wrap (at this point the mixture will be loose).

Allow mixture to chill for at least 3 hours before using.

Once mixture has chilled, use a cookie scooper to scoop out 1 tablespoon sized balls.

Quickly roll them in the granulated sugar, followed by the powdered sugar until fully covered and place the on a parchment lined baking sheet about 1 1/2 inches apart, the cookies will spread (Tip: try to handle the “cookie dough” as little as possible and with cold hands, as they have a similar consistency to ganache and will melt in your hands quickly).

Bake for 14 to 16 minutes or until the cookies have spread, leaving a fun “earthquake” effect on the tops of the cookies. Allow the cookies to cool for about 10 minutes before serving. They should be slightly crisp on the outside and soft and chewy on the inside.

Cranberry-Pistachio Christmas Biscotti

2 1/2 cups all-purpose flour
1 cup sugar
1 tsp baking powder
1/4 tsp salt
1/2 cup white chocolate chips
1/2 cup shelled pistachios, roughly chopped
1/2 cup dried cranberries
1/4cup finely chopped candied peel
3 eggs
1 tbsp heavy cream
1 tsp vanilla extract
1 tbsp water
1 egg white
1 tablespoon sugar

Preheat oven to 350 degrees F, and line a large baking sheet with parchment paper. In a large bowl, combine flour, sugar, baking soda and salt. Stir until evenly combined. Add the white chocolate chips, pistachios, cranberries and candied peel, and stir to distribute evenly throughout the flour mixture.

In a small bowl, beat eggs, cream and vanilla extract until frothy. Pour into the dry ingredients and combine until you have a loose, crumbly dough. Turn out onto a clean surface and, using your hands, knead lightly until you have a soft, cohesive dough.

Divide dough into two halves. Shape each half into a 9″ long log, and place on the prepared baking sheet, leaving 6″ between the two logs. Gently flatten each log to about 1″ thick.

In a small bowl, whisk together water and egg white. Brush over the rolls, and top with a sprinkling of sugar.

Bake the biscotti in preheated oven for 25-30 minutes, or until just barely browned. Remove from oven and set aside. Reduce oven temperature to 325 degrees F.

Once biscotti are cool enough to handle, cut into ¾” thick diagonal slices using a serrated knife (you should have around 36 slices). Arrange the slices on the baking sheet, cut side up, and return to the oven to bake for 15 minutes or until crisp and lightly toasted.

Set the biscotti on a wire rack to cool completely, then pack in an airtight container. If stored in a cool dry spot, these cookies can keep for several weeks, though they’ll probaby get gobbled up much faster than that.

Chocolate Thumbprint Cookies

2 ounces unsweetened chocolate, finely chopped
2 cups unbleached all-purpose flour
1/4 teaspoon salt
8 ounces (2 sticks) salted butter, at room temperature
1/2 cup granulated sugar
1/3 cup firmly packed dark brown sugar
2 large eggs, separated, at room temperature
1 teaspoon vanilla extract
3 cups finely chopped pecans
Cocoa powder for dusting (optional)
8 ounces semisweet chocolate, finely chopped
2 teaspoons vegetable oil

For the cookies: Position the oven racks in the top third and center of the oven and preheat the oven to 350 degrees F. Line 2 large rimmed baking sheets with parchment paper or silicone baking mats. Melt the chocolate in a small bowl set over (but not touching) a pan of simmering water or in a microwave-safe medium bowl on medium (50% power), stirring at 30-second intervals. Stir until melted and smooth. Remove from the heat and let stand, stirring occasionally, until tepid but still fluid.

In a medium bowl, whisk together the flour and salt. In a large bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer set on high speed until combined, about 1 minute. Beat in the egg yolks, 1 at a time, followed by the melted chocolate and the vanilla. With the mixer on low speed, mix in the flour mixture just until combined. (You can cover and refrigerate the dough for up to 24 hours. Return to room temperature before continuing).

Using a heaping teaspoonful (or more) for each cookie, roll the dough into marble-sized balls and place them on a platter. (Your yield will vary depending on the size of the cookies).

Beat the egg whites in a small bowl until foamy. Place the pecans on a plate. One at a time, dip each dough ball in the whites, allowing any excess to drip off. Then roll the dough in the pecans and space the dough balls 1 1/2 inches apart on the prepared baking sheets. Using the end of a wooden spoon, press an indentation into the center of each cookie.

Bake, rotating the positions of the sheets from top to bottom and front to back halfway through baking, until the edges of the cookies look set, about 10 minutes. Remove the baking sheets from the oven, and, using the end of the wooden spoon, reform the center indentation in each cookie. Return to the oven and continue baking until the edges of the cookies are crisp, 5 to 10 minutes more, depending on their size. Let the cookies cool on the baking sheets for 5 minutes. Transfer to wire cooling racks and let cool completely. Repeat with the remaining dough balls.

For the filling: Melt the chocolate and oil in a small bowl set over (but not touching) a pan of simmering water or in a microwave-safe medium bowl on medium (50% power), stirring at 30-second intervals. Stir until melted and smooth. Using a teaspoon, fill the indentations on each cookie with some of the chocolate mixture. Let stand until the chocolate sets (or, if you’re the impatient sort, you can refrigerate them to speed things up).


50+ Best Cookie Recipes

As a recipe blogger, it’s basically my job to whip up yummy treats and test them out on your behalf. I know, I know, I’ve got a tough gig! I’ve made a lot of cookies over the years, and this list of delicious recipes is made up of the best of the best.

If you’re craving a warm, homemade cookie, I’ve got 50+ of them for you to try right here. There are so many delicious recipes, it’s hard to pick a favorite. So scroll through this list and pick a few to add to your baking list today!


Cookie recipes

The Valentine's (or galentine's!) day treat your boo will love.

You won't believe what people are baking up across the country.

You can't have a happy holiday without dessert.

You can totally eat cookies before the pie.

If you've just been adding chocolate chips, you haven't seen ANYTHING yet.

It only requires six ingredients. SIX.

This next-level pie lets you eat your favorite cookies by the slice.

This gooey concoction is the best way to heat things up on Valentine's Day.

These Valentine's Day cookies are way better than a bouquet of flowers—and tastier too!

This cookie version of classic strawberry shortcake is easy and perfect for parties.

These cookies are way better than anything you'll find in your Chinese takeout.

Cookies made with cookie butter? Now we're talking.

Trust us, you haven't thought of this one.

These decadent cookies go well with a variety of ice cream flavors.

When spotting a black cat is in your favor.

Give your Oreos a spooky spin this Halloween with this super-easy (and super-genius) spider web design.


3 of 23

Melt-in-Your-Mouth Sugar Cookies

Combining butter and sugar doesn't get much better than this. These popular homemade cookies are perfectly soft and chewy in every bite. To change up the flavor a bit, try using brown sugar or maple sugar. We've perfected our recipe for cut-out sugar cookies as well if you want to break out the festive shapes.

Test Kitchen Tip: Look and listen to determine when your favorite cookies are done. These cookies should darken slightly and crackle audibly when nearing the finish.


65 Cookie Recipes You'll Be Baking All Year Long

Life is too short to skip dessert. especially when you have 80+ amazing cookie recipes to choose from. Whether you're a traditionalist&mdashchocolate chip, sugar, or bust&mdashor like to mix things up with Andes chip and red velvet cookie recipes, we've got something for you. Once when you've tried them all, we've got some super-stuffed cookies for ya, too.

Have you had a corn cookie before? If not&mdashget to the kitchen pronto. These are incredible.

These are a Jewish deli staple and should be on everyones top 5 cookie list.


Cookie recipes

Cookies make the perfect rainy afternoon treat. From gooey American chocolate chip cookies to melty shortbread, we've got a biscuit selection to please everyone.

Vintage chocolate chip cookies

An easy chocolate chip cookie recipe for soft biscuits with a squidgy middle that will impress family and friends. Make plenty as they're sure to be a hit

Double choc peanut butter cookies

What could be better with a glass of cold milk than a warm, gooey peanut butter cookie? These choc chunk treats are topped with crunchy chopped peanuts

Oaty hazelnut cookies

Soft and slightly chewy, these oaty cookies contain apple and maple syrup instead of sugar. They're packed with hazelnuts which are a good source of vitamins and minerals

Red velvet cookies

Turn the popular cake into chewy cookies, complete with cream cheese icing. Box them up to give as a gift, or make a batch of dough to keep in the freezer

Chewy chocolate chip cookies

Enjoy these chewy chocolate chip cookies with a cup of tea. If you have time, leave the dough overnight for the best flavour and texture

Basic cookies

Bake a batch of these easy cookies with just five ingredients – or fewer. A perfect partner to a cup of tea, you can whip them up in no time

Double-dipped shortbread cookies

What could be better than shortbread biscuits? Shortbread double-dipped in milk and white chocolate! They're sure to go down a storm with family and friends

Gingerbread cookies

Put your feet up and enjoy these moreish gingerbread cookies with a cuppa, made with aromatic cloves, ginger, cinnamon and rich black treacle

Cookie dough pizza

We've seen pizza in all sorts of varieties, but this has to be our favourite. Top your cookie dough pizza base with any treats that take your fancy

Chocolate & hazelnut thumbprint cookies

The food processor does most of the work in this cookie recipe, but younger children will enjoy rolling the dough into balls and thumbprinting. Older kids can make them on their own


91 Insanely Awesome Dessert Bars

These crowd favorites are so much easier to make than cookies.

The peanut butter drizzle on top is totally optional, but highly encouraged.

BUY NOW Calphalon Nonstick Square Cake Pan, $12 amazon

You can't create this dreamy combo and NOT expect us to be completely obsessed.

With a buttery shortbread crust, caramel middle, and thick chocolate top, it doesn't get much richer than this.

No such thing as too much peanut butter.

Filled with the creamiest, dreamiest, fudgiest chocolate fudge ever.

Snickerdoodle + Cheesecake = Major Success.

We're trading up from millionaire.

Cookie dough > baked cookies.

BUY NOW Cuisinart 9" Nonstick Square Cake Pan, $10, amazon.com

The Girl Scout cookie favorite is so much more indulgent in brownie form.

Go home, frosting. You're drunk.

Bold statement: This might actually be better than a candy bar.

Pucker up&mdashthese babies are sweet.

A brownie that looks and tastes like Andes Mints are a dream come true.

BUY NOW: KitchenAid Hand Mixer, $36, amazon.com.

These cheesecake bars are begging for spring.

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The chocolate lover's dream.

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This is seriously the best way we've ever combined peanut butter and chocolate.

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Nothing is better than cheesecake sandwiched between buttery crescent sheets.


The Peninsula Beverly Hills’s charred Caesar salad

Want to make your Zoom meeting a power lunch? Make a charred Caesar salad from the Belvedere at Beverly Hills’ Peninsula Hotel, for that feeling of being a power broker without the pressure to put on pants.

Ingredients:
3 heads romaine hearts, chopped
1 bunch kale, stems removed, washed and thoroughly dried
1 pound Brussels sprouts
4 oz. Parmesan, shredded
4 oz. Parmesan, shaved
.5 cup croutons

  1. Pre-heat oven to 400°F.
  2. Cut the Brussels sprouts into quarters. Toss liberally in olive oil and salt. Roast until crispy and soft, about 30 minutes–they are ready when they turn dark brown. Set aside to cool and lower the oven temperature to 300°F.
  3. Toss kale in olive oil and bake slowly in a single layer until crispy, about 30 minutes. Resist the urge to pile on kale as it can result in a soggy chip.
  4. Set Brussels sprouts and kale aside to cool.
  5. In a large bowl, place romaine, roasted Brussels sprouts, crispy kale, shredded Parmesan, and croutons and toss with dressing (see recipe below).
  6. Garnish with shaved Parmesan. I like to finish with a drizzle of olive oil to really drive the flavor home.

Peppercorn and white anchovy dressing

Ingredients:
2 Tbsp. red wine vinegar
Juice and zest of 1 lemon
2 Tbsp. half and half
1 tsp. Dijon mustard
2 oil-packed anchovy filets
1 clove garlic
1 egg yolk
.25 cup Parmesan cheese
1 cup olive oil
1 tsp. Worcestershire sauce
3 dashes Tabasco
Cracked pepper to taste

  1. Blend garlic, anchovy, and water together in blender until smooth.
  2. Add vinegar, Dijon, lemon juice and lemon zest.
  3. Add yolk.
  4. While blender is on low, slowly add the olive oil.
  5. To finish, add Tabasco, Worcestershire, Parmesan, and cracked pepper.

50 Best Passover Recipes for 2020

Passover, the Jewish weeklong spring holiday that commemorates the liberation of the Israelites from slavery in Ancient Egypt, is a solemn occasion, yet it’s also a delicious one.

At the Passover Seder, where the story of liberation in the Book of Exodus is read, wine is drunk, and food from the Passover Seder Plate, including bitter herbs, charoset, also called haroset, a dish with parsley, hard-boiled eggs and roasted lamb bones, are eaten. Traditional foods like matzo (or matzah or matza, depending on how you spell it), charoset, brisket, hummus, macaroons, and flourless cakes, are also enjoyed.

Whether you’re looking for Passover seder dinner ideas, easy Passover desserts, or a great homemade matzo recipe, Fine Cooking has delicious Passover recipes for families to come together, remember, celebrate, and nosh on some really yummy fare.


Cookie recipes

The Valentine's (or galentine's!) day treat your boo will love.

You won't believe what people are baking up across the country.

You can't have a happy holiday without dessert.

You can totally eat cookies before the pie.

If you've just been adding chocolate chips, you haven't seen ANYTHING yet.

It only requires six ingredients. SIX.

This next-level pie lets you eat your favorite cookies by the slice.

This gooey concoction is the best way to heat things up on Valentine's Day.

These Valentine's Day cookies are way better than a bouquet of flowers—and tastier too!

This cookie version of classic strawberry shortcake is easy and perfect for parties.

These cookies are way better than anything you'll find in your Chinese takeout.

Cookies made with cookie butter? Now we're talking.

Trust us, you haven't thought of this one.

These decadent cookies go well with a variety of ice cream flavors.

When spotting a black cat is in your favor.

Give your Oreos a spooky spin this Halloween with this super-easy (and super-genius) spider web design.