16 Cookie Recipes Everyone Should Bake at Least Once in Their Life
Some cookies are more than a snack. They are memories of baking with grandma, holiday cookie swaps and lunch box surprises. These cookie recipes are the classics every home baker should try at least once, and every slide includes a short recipe. Find even more sweet ideas in our dessert galleries..
Cookie Recipes Start With the Perfect Chocolate Chip Cookie
Every great cookie journey starts with the chocolate chip cookie. Crisp golden edges, a soft chewy middle and pools of melted chocolate make it the most loved cookie in America. Once you nail this one, every other cookie on this list feels easy. A cold glass of milk on the side is not optional, it is tradition..
You will need: 2 1/4 cups flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 cup softened butter, 3/4 cup sugar, 3/4 cup brown sugar, 2 eggs, 2 teaspoons vanilla and 2 cups chocolate chips.
How to make it: Cream the butter and both sugars until fluffy, then beat in the eggs and vanilla. Mix in the flour, baking soda and salt, and fold in the chips. Chill the dough for 30 minutes. Scoop onto a lined tray and bake at 375°F for 9 to 11 minutes.
Classic Gingerbread Men
Nothing says the holidays like a tray of gingerbread men. The dough is spiced with ginger, cinnamon and molasses, and it fills the house with the smell of Christmas. Decorating them with icing is half the fun, especially with kids. These are among the cookie recipes families come back to every single December.
You will need: 3 cups flour, 1 tablespoon ground ginger, 1 teaspoon cinnamon, 1/2 teaspoon baking soda, 3/4 cup butter, 3/4 cup brown sugar, 1/2 cup molasses and 1 egg.
How to make it: Cream the butter and brown sugar, then beat in molasses and egg. Mix in the flour, spices and baking soda. Chill the dough for one hour. Roll to 1/4 inch thick, cut out shapes and bake at 350°F for 8 to 10 minutes. Cool and decorate with icing.
French Macarons
French macarons are the cookie every baker wants to master. Crisp, smooth shells with ruffled feet sandwich a creamy filling, and they come in every color of the rainbow. They take patience and practice, but the first tray that comes out perfect feels like a real victory. Start with vanilla and work your way up.
You will need: 1 cup almond flour, 1 3/4 cups powdered sugar, 3 egg whites, 1/4 cup sugar, gel food coloring and buttercream for filling.
How to make it: Sift the almond flour and powdered sugar. Whip the egg whites, slowly adding sugar, to stiff peaks. Fold in the dry ingredients until the batter flows like lava. Pipe small circles, rest for 30 minutes, then bake at 300°F for 15 minutes. Fill once cool.
Dulce de Leche Alfajores
Alfajores are beloved across South America and it is easy to see why. Two tender, crumbly cookies made with cornstarch melt in your mouth and hug a thick layer of dulce de leche. Roll the edges in coconut for a final touch. They taste like a hug from someone who loves you.
You will need: 1 cup cornstarch, 3/4 cup flour, 1 teaspoon baking powder, 1/2 cup butter, 1/3 cup sugar, 2 egg yolks, 1 can dulce de leche and shredded coconut.
How to make it: Cream the butter and sugar, then add the yolks. Mix in the cornstarch, flour and baking powder until a soft dough forms. Roll, cut small rounds and bake at 350°F for 10 minutes. Cool, sandwich with dulce de leche and roll the edges in coconut.
Halloween Monster Crinkle Cookies
These colorful monster cookies steal the show at any Halloween party. A soft, fudgy crinkle cookie gets bright food coloring and a scattering of candy eyes, so every one has its own silly personality. Kids go wild for them. They are one of the most fun cookie recipes to make with little helpers in October.
You will need: 1 box white cake mix, 2 eggs, 1/3 cup oil, gel food coloring, 1/2 cup powdered sugar and candy eyes.
How to make it: Mix the cake mix, eggs and oil into a soft dough. Divide and tint each portion a different color. Roll into balls and coat in powdered sugar. Bake at 350°F for 9 to 10 minutes and press candy eyes into the warm cookies right away.
Buttery Thumbprint Cookies
Thumbprint cookies are a holiday cookie tray favorite. A tender, buttery dough gets a little dent pressed in the middle and filled with jam, chocolate or icing. They look pretty, taste rich and are very easy to make. Roll them in sprinkles first for an extra festive look.
You will need: 2 cups flour, 1 cup butter, 1/2 cup sugar, 1 egg yolk, 1 teaspoon vanilla, colorful sprinkles and jam or icing for filling.
How to make it: Cream the butter and sugar, then beat in the yolk and vanilla. Mix in the flour. Roll into balls, coat in sprinkles and press a thumbprint into each. Fill with jam and bake at 350°F for 12 to 14 minutes until lightly golden.
Homemade Ice Cream Cookie Sandwiches
Ice cream sandwiches made with homemade cookies are the ultimate summer treat. Two soft cookies squeeze a thick layer of vanilla ice cream, and the edges get rolled in sprinkles or mini chips. Make a batch, wrap them and keep them in the freezer. They beat anything from the ice cream truck.
You will need: 12 soft baked cookies, 1 quart vanilla ice cream and mini chocolate chips or sprinkles for rolling.
How to make it: Let the ice cream soften for 10 minutes. Scoop a thick layer onto the flat side of one cookie and press a second cookie on top. Roll the edges in mini chips. Wrap each in plastic and freeze for at least one hour before serving.
Bright Lemon Sugar Cookies
Lemon cookies are sunshine you can eat. Fresh lemon zest and juice give these soft cookies a bright, tangy flavor that wakes up your taste buds. A simple lemon glaze adds a sweet finish. They are perfect for spring parties, bridal showers or any day that needs a little lift.
You will need: 2 3/4 cups flour, 1 teaspoon baking soda, 1 cup butter, 1 1/2 cups sugar, 1 egg, zest and juice of 2 lemons and 1 cup powdered sugar.
How to make it: Cream the butter and sugar, then add the egg, lemon zest and 2 tablespoons lemon juice. Mix in the flour and baking soda. Roll into balls and bake at 350°F for 10 to 12 minutes. Whisk powdered sugar with lemon juice and drizzle over the cooled cookies.
Chewy Almond Cookies
These chewy almond cookies are naturally gluten free and taste like the inside of a fancy pastry. Almond flour, sugar and egg whites bake into a crisp shell with a soft, marzipan like middle. A sprinkle of sliced almonds on top adds crunch. They are a lovely gift for friends who avoid wheat.
You will need: 2 cups almond flour, 3/4 cup sugar, 2 egg whites, 1 teaspoon almond extract, a pinch of salt and sliced almonds for topping.
How to make it: Mix the almond flour, sugar and salt. Stir in the egg whites and almond extract until a sticky dough forms. Roll into balls, press sliced almonds on top and bake at 325°F for 15 to 18 minutes until lightly golden.
Crunchy Chocolate Chip Biscotti
Biscotti are twice baked Italian cookies made for dunking in coffee. The first bake sets the log, and the second bake after slicing makes them crisp and crunchy. They keep for weeks in a jar, so they are great for gifting. Dip one end in melted chocolate to make them extra special.
You will need: 2 cups flour, 3/4 cup sugar, 1 teaspoon baking powder, 2 eggs, 1/4 cup melted butter, 1 teaspoon vanilla and 3/4 cup chocolate chips.
How to make it: Mix the dry ingredients, then add eggs, butter and vanilla. Fold in the chips and shape into a log on a lined sheet. Bake at 350°F for 25 minutes. Cool 10 minutes, slice diagonally and bake the slices 10 minutes per side until crisp.
Peanut Butter Blossoms
Peanut butter blossoms are a holiday cookie tray icon. Soft, sugar coated peanut butter cookies get a chocolate kiss pressed into the middle right out of the oven. The chocolate softens just enough to melt into the cookie. Among classic cookie recipes, this one disappears first at every cookie swap.
You will need: 1 3/4 cups flour, 1 teaspoon baking soda, 1/2 cup butter, 1/2 cup peanut butter, 1/2 cup sugar, 1/2 cup brown sugar, 1 egg and 36 chocolate kisses.
How to make it: Cream the butter, peanut butter and sugars, then add the egg. Mix in the flour and baking soda. Roll into balls, coat in sugar and bake at 375°F for 8 to 10 minutes. Press a chocolate kiss into each warm cookie right away.
Soft Frosted Sugar Cookies
Soft frosted sugar cookies are the kind you find in bakery clamshells, thick, tender and topped with a pastel frosting. The homemade version is even better because you control the colors and the sprinkles. They are perfect for birthdays, baby showers and every holiday on the calendar.
You will need: 3 cups flour, 1 teaspoon baking powder, 1 cup butter, 1 cup sugar, 1 egg, 1/2 cup sour cream, 1 teaspoon vanilla and buttercream frosting.
How to make it: Cream the butter and sugar, then beat in egg, sour cream and vanilla. Mix in the flour and baking powder. Scoop, flatten slightly and bake at 375°F for 8 to 10 minutes without browning. Cool completely and spread with tinted frosting.
Fudgy Double Chocolate Cookies
If regular chocolate chip cookies are not enough, these double chocolate cookies are for you. Cocoa in the dough and chunks of chocolate inside make them taste like a brownie in cookie form. Pull them from the oven while the centers still look soft for the fudgiest bite. Chocolate lovers will ask for this recipe.
You will need: 1 1/2 cups flour, 1/2 cup cocoa powder, 1 teaspoon baking soda, 1 cup butter, 1 cup brown sugar, 1/2 cup sugar, 2 eggs and 2 cups chocolate chunks.
How to make it: Cream the butter and sugars, then add the eggs. Mix in the flour, cocoa and baking soda, then fold in the chocolate. Scoop large balls onto a lined tray and bake at 350°F for 10 to 11 minutes. Cool on the tray for five minutes.
Chewy Oatmeal Raisin Cookies
Oatmeal raisin cookies have a loyal fan club, and this chewy version wins over even the doubters. Rolled oats give hearty texture, cinnamon brings warmth and plump raisins add natural sweetness. Soak the raisins in warm water first so they stay juicy. They taste like a cozy afternoon at grandma’s house.
You will need: 1 1/2 cups flour, 3 cups rolled oats, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1 cup butter, 1 cup brown sugar, 2 eggs and 1 cup raisins.
How to make it: Cream the butter and brown sugar, then add the eggs. Mix in the flour, baking soda and cinnamon, then the oats and raisins. Scoop onto a lined sheet and bake at 350°F for 10 to 12 minutes until golden at the edges.
Classic Danish Butter Cookies
Remember the blue tin of butter cookies that always ended up holding sewing supplies? The homemade version is rich, crisp and melts in your mouth. Only a few simple ingredients are needed, so use real butter and good vanilla. Pipe them into swirls or cut them into squares and dust with sugar.
You will need: 1 cup butter, 2/3 cup powdered sugar, 1 egg, 1 teaspoon vanilla, 2 cups flour and a pinch of salt.
How to make it: Beat the butter and powdered sugar until light, then add the egg and vanilla. Mix in the flour and salt. Pipe or shape onto a lined tray and chill for 15 minutes. Bake at 350°F for 10 to 12 minutes until the edges are just golden.
Soft Molasses Spice Cookies
Molasses cookies are soft, chewy and packed with warm spices like ginger, cinnamon and cloves. Rolled in sugar before baking, they crackle on top and sparkle on the plate. They taste like fall and winter wrapped into one bite. These cookie recipes have been passed down in family recipe boxes for generations.
You will need: 2 1/4 cups flour, 2 teaspoons baking soda, 1 teaspoon ginger, 1 teaspoon cinnamon, 3/4 cup butter, 1 cup brown sugar, 1 egg and 1/4 cup molasses.
How to make it: Cream the butter and sugar, then beat in the egg and molasses. Mix in the flour, baking soda and spices. Roll into balls, coat in sugar and bake at 350°F for 9 to 11 minutes until crackled on top.
