24 Classic Cookie Recipes

The Ultimate Chocolate Chip Cookie

Everyone has a favorite type of chocolate chip cookie—a little crispy, a little chewy—but they all have to begin with a classic chocolate chip cookie recipe. This is the best place to start! —Megumi Garcia, Milwaukee, Wisconsin

No matter your baking level, our ultimate cookie baking guide is full of helpful info! Also check out these different types of chocolate chip cookies you’re not baking (yet!)

Sugar Cookies

This classic cookie dates back to a Swedish woman born in 1877! Her daughter, Esther Davis, shared the recipe with me and she came up with all the exact measurements, since the original cookies were mixed by feel and taste. These are my favorite cookies because I can bake a ton in just a few minutes. —Helen Wallis, Vancouver, Washington

These cookie tips from professional bakers will make your cookies turn out perfectly every time.

Peanut Butter Cookies

It is amazing how much flavor these simple peanut butter cookies without brown sugar have. I make them very often because I always have the ingredients on hand. —Maggie Schimmel, Wauwatosa, Wisconsin

Troubleshoot your cookie problems with these cookie baking tips.

Oatmeal Cookies

I packed chocolate chips, raisins, nuts and cinnamon into my oatmeal cookie recipe. These classic cookies are easy to make. Best of all, our kids love them! —Janis Plageman, Lynden, Washington

Here’s how to get chewy cookies every single time.

Butter Cookies

This great butter cookie recipe is a favorite of my nephews, who love the creamy frosting. I love them because they can be mixed and baked in a snap! —Ruth Griggs, South Hill, Virginia

These are our tips for the best cutout cookies.

Shortbread Cookies

With only a few ingredients, these classic cookies are so simple to prepare. —Pattie Prescott, Manchester, New Hampshire

Check out how to store cookies the right way.

Molasses Cookies

My family always requests these soft molasses cookies. These classic cookies are also great for shipping as holiday gifts or to troops overseas. —Kristine Chayes, Smithtown, New York

Snickerdoodles

The history of this whimsically named treat is widely disputed, but the popularity of this classic cookie is undeniable! —Taste of Home Test Kitchen

Ginger Cookies

These nicely spiced, big soft ginger cookies are perfect for folks who like the flavor of ginger but don’t care for crunchy gingersnaps. Plus, they only take about 40 minutes to make 2 dozen cookies! —Barbara Gray, Boise, Idaho

Coconut Macaroons

These coconut macaroons are my husband’s favorite and earned me a first-place ribbon at the county fair. I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on without lots left over. —Penny Ann Habeck, Shawano, Wisconsin

Peanut Butter Kiss Cookies

Baking peanut butter kiss cookies to share doesn’t get much easier than this. Stir together four ingredients. Bake. Top with a kiss. Done! Your family will love this Hershey’s peanut butter blossom cookie recipe. —Dee Davis, Sun City, Arizona

Gingersnaps

I get tremendous satisfaction making and giving time-tested yuletide treats like these classic cookies. Dipping them in white chocolate makes much-loved gingersnaps even more special. —Laura Kimball, West Jordan, Utah

Cowboy Cookies

These classic cookies are very popular here in Wyoming. Mix up a batch for your crew and see why. —Patsy Steenbock, Shoshoni, Wyoming

On a similar note, here’s how to make ranger cookies.

Spritz Cookies

This tender spritz cookie recipe is very eye-catching on my cookie tray. The dough is easy to work with, so it’s fun to make these spritz cookies into a variety of shapes. This is hands down the best spritz cookie recipe ever. —Beverly Launius, Sandwich, Illinois

Sprinkle Cookies

Of all the classic cookie recipes I make, this is my favorite. These sprinkle cookies take some time, but, believe me, they are well worth it! My husband and I used to operate an Italian American restaurant, and this recipe goes back generations. —Gloria Cracchiolo, Newburgh, New York

Meringue Cookies

Want to learn how to make meringues? These meringue cookies are super light and airy. They’re the perfect fat-free treat. —Jenni Sharp, Milwaukee, Wisconsin

Peanut Butter Cookie Cups

I’m a busy schoolteacher and pastor’s wife. I wouldn’t dare show my face at a church dinner or bake sale without these tempting peanut butter treats. They’re quick, easy to make and always a hit. —Kristi Tackett, Banner, Kentucky

Macadamia Cookies

White baking chips and macadamia nuts are a fantastic duo in these classic cookies. They are a nice change from the usual chocolate chip ones. —Cathy Lennon, Newport, Tennessee

Brownie Cookies

These deeply fudgy cookies are a clever way to make a friend. A little espresso powder in the dough makes them even more delicious. —Rebecca Cababa, Las Vegas, Nevada

Whoopie Pies

Who can resist soft chocolate sandwich cookies filled with a layer of fluffy white frosting? Mom has made these for years. They’re a treat that never lasts very long with me and my two brothers around. —Maria Costello, Monroe, North Carolina

Kolachkes

These classic cookies have Polish and Czech roots and can also be spelled “kolaches.” They are usually filled with poppy seeds, nuts, jam or a mashed fruit mixture. The ice cream is a unique twist on traditional kolachkes, and it’s simplest to use a square cookie cutter to cut the dough. —Diane Turner, Brunswick, Ohio

Chocolate Biscotti

My neighbors look forward to getting my gifts of these classic cookies. I love that this chocolate biscotti recipe is such a cinch to make. —Ginger Chatfield, Muscatine, Iowa

Crinkle Cookies

When I baked this moist, fudgy chocolate crinkle cookie recipe for the first time, my three preschool children went wild over them! But I like them because they’re lower in fat and easy to mix and bake. —Maria Groff, Ephrata, Pennsylvania

Basic Cookie Dough

Skip the store-bought cookie dough and learn how to make cookies from scratch—it’s easy! Thanks to this basic cookie dough recipe, you can turn everyday ingredients into five sensational sweets. Bake some right away, then pop the extra dough in the freezer for later. —Gloria McBride, Payson, Utah