72 Vintage Cookie Recipes Worth Trying Today

From the Recipe Creator: My husband, who normally isn't fond of oatmeal, thinks these old-fashioned cookies are great. With a hint of nutmeg, their aroma is wonderful as they bake...and they taste even better! —Karen Henson, St. Louis, Missouri

From the Recipe Creator: Having lived in Germany, I try to keep my German cooking as authentic as possible. This lovely lebkuchen recipe is a culinary Christmas custom. —Cathy Lemmon, Quinlan, Texas

From the Recipe Creator: I had to bake something from my heritage for school. So, I made this heavenly kourabiedes recipe. —Rebecca Sprague, St. Louis, Missouri

From the Recipe Creator: Dried cherries, crunchy nuts, bits of orange, white chocolate—there’s a lot to love in this cookie! It’s very different from any I’ve had before. —Kathy Harding, Richmond, Missouri. Next, bake up a few dozen of these copycat cookie recipes.

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

From the Recipe Creator: This is my version of a recipe I tasted years ago—my family loves it. The flaky cookies are filled with a scrumptious combination of dried cranberries, cinnamon, lemon and a hint of port wine. —Leslie Forte, Oakhill, Virginia

From the Recipe Creator: On my first trip to Great Britain, I stumbled upon these cookies (or biscuits, as they’re known in the U.K.). These iconic treats, sold as Jammie Dodgers, can be found everywhere over there. Since I couldn’t find them in the States, I had to make my own version. —James Schend, Dairy Freed

From the Recipe Creator: These simple egg yolk cookies truly melt in your mouth. They’re thin cookies, just like the ones my grandma used to make. —Kathy Gagliardi, Holmdel, New Jersey

From the Recipe Creator: You’ll be remembered for these cookies when you serve them for a morning coffee or at a gathering. Melted chips drizzled on top make them look fancy, but they’re so easy to make. —Dixie Terry, Goreville, Illinois

From the Recipe Creator: Here’s proof that peanut butter and chocolate just belong together. These peanut butter blossom cookies are an easy family favorite and never fails to make my children smile. —Tammie Merrill, Wake Forest, North Carolina

From the Recipe Creator: The Brittany region of France is known for its use of butter. These French butter cookies, also known as sable Breton, shine the spotlight on the famous ingredient. This recipe is mildly sweet, rich, crisp and has a hint of salt. You won’t be able to resist having a second—or third. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: I like Italian cream cake, so I used it as inspiration for this cookie recipe. The splash of orange liqueur in the filling is my special touch. —Sonji McCarty-Onezine, Beaumont, Texas

From the Recipe Creator: I like spritz cookies because they're easier to make than rolled cutouts but I can still be creative with different shapes and sizes. Feel free to substitute vanilla or rum extract for the maple flavoring. —Dierdre Cox, Kansas City, Missouri

From the Recipe Creator: As a child, I always looked forward to eating these goodies at Christmastime. Now I make them for my own family. —Sharon Kurtz, Emmaus, Pennsylvania

From the Recipe Creator: For special events, my mother would bring these cookies to the rural school I attended. She decorated each cookie with a student's name written in frosting. —Sally Gores, Almena, Wisconsin

From the Recipe Creator: Puff pastry creates a quick and easy "dough" for pretty pinwheel-type cookies featuring two types of nuts. The flaky treats are hard to resist.—Sally Sibthorpe, Shelby Township, Michigan

From the Recipe Creator: Beverly Preston of Fond du Lac, Wisconsin started making Almond Cookies after enjoying similar ones at her favorite Chinese restaurant. “These crisp cookies have a wonderful almond flavor,” she says.

From the Recipe Creator: This recipe evolved from several different recipes that I combined into one. I've never received so many compliments on my baking!—Denise Hufford, Midland, Michigan

From the Recipe Creator: The warm flavor of cardamom spices up these classic sugar cookies. They’re the ideal treat for your homemade goody basket. Tint the glaze to fit the season.—Darina Jurasek, Salmon Arm, British Columbia

From the Recipe Creator: With a roll of this cookie dough on hand, I can serve freshly baked cookies in a snap. —Elizabeth Montgomery, Allston, Massachusetts

From the Recipe Creator: These sweet rectangles get their name from the old-fashioned tricolored ice cream. My entire family loves them. —Mary Chupp, Chattanooga, Tennessee

From the Recipe Creator: My granddaughter nicknamed my mother Cookie Grandma because she made wonderful cookie—including these crisp and chewy treats. —Donna Grace, Clancy, Montana

From the Recipe Creator: When it’s baking time, my family lobbies for these Mexican crinkle cookies. You can replace 1 oz. unsweetened chocolate with 3 Tbsp. cocoa powder plus 1 Tbsp. shortening, butter or oil.—Kim Kenyon, Greenwood, Missouri

From the Recipe Creator: I make so many of these fancy tassies, I use up a 7-pound container of almond paste every year! They’re one of my family’s holiday favorites. —Donna Westhouse, Dorr, Michigan

From the Recipe Creator: Black walnuts have a more distinctive flavor than the traditional English walnuts, but they also have a short shelf-life. It’s best to store them in the freezer.—Doug Black, Conover, North Carolina

From the Recipe Creator: When my two daughters were young, their great-grandma made them coconut cookies with oats. Thankfully, she shared the recipe. —Debra Dorn, Dunnellon, Florida

From the Recipe Creator: This cookie recipe from my 91-year-old grandmother was my grandfather's favorite. She still makes them and sends us home with the dough so that we can make more whenever we want, I love to make a fresh batch when company drops in. —Chris Paulsen, Glendale, Arizona

From the Recipe Creator: My grandmother always had sugar cookies in her pantry, and we grandchildren would empty that big jar quickly because they were the best! I now regularly bake these wonderful cookies to share with friends. —Evelyn Poteet, Hancock, Maryland

From the Recipe Creator: Cookie butter and ground ginger add a new layer of flavor. The recipe makes about 2 dozen cookies, and they go fast. You may want to make a double batch. —Carole Resnick, Cleveland, Ohio

From the Recipe Creator: My mom has made rum balls for as long as I can remember. They look beautiful on a dessert spread and can be packaged in a decorative tin as a gift. I substituted coconut rum for the traditional rum and added shredded coconut. —Jana Walker, Macomb, Michigan

From the Recipe Creator: I live in Missouri, but many of our family recipes come from New Zealand, where I lived as a youngster. I proudly claim a Down Under heritage! These special-occasion cookies bring back warm and sweet memories of my childhood, and I'm going to make sure they're passed on to the next generation in my family—no matter where they live. —A. Swenson, Camdenton, Missouri

From the Recipe Creator: Christmas wouldn't be the same without my grandmother's cookies. A plate full of these light and zesty cookies is divine! —Elisabeth Miller, Broadview Heights, Ohio

From the Recipe Creator: My grandma loved these so much, she would hide them from my grandpa! I think of her every time I make a batch. Like Mexican spice? Try stirring in a little chili powder. —Michele Lovio, Thousand Oaks, California

From the Recipe Creator: I usually make these bite-sized orange cookies at Christmastime, when Florida citrus is plentiful, but they're delicious any time of year. Every time I sniff their wonderful aroma, I remember my grandmother, who shared the recipe. —Lori DiPietro, New Port Richey, Florida

From the Recipe Creator: While I was looking for a way to use up an abundance of dates, I came across this recipe. Made with raisins, walnuts and a delectable lemon glaze, these cookies quickly became a family favorite. —Allison Bell, Helena, Montana

From the Recipe Creator: Everyone likes a good old-fashioned cookie mix—and this one is especially popular with chocoholics! Tie the prep and baking directions to the jar with a colorful ribbon. —Patricia Swart, Galloway, New Jersey

From the Recipe Creator: In New York, we have a huge maple syrup industry. I took a basic whoopie pie recipe and gave it a twist using our beloved maple flavor. —Holly Balzer-Harz, Malone, New York

From the Recipe Creator: A juicy maraschino cherry is the secret center tucked inside these special cookies. My mom was inspired to create this by a recipe she clipped out of a newspaper more than 30 years ago. —Evy Adams, West Seneca, New York

From the Recipe Creator: This great butter cookie recipe is a favorite of my nephews, who love the creamy frosting. —Ruth Griggs, South Hill, Virginia

From the Recipe Creator: My grandpa, a widower, raised his three sons on his own and did all the cooking and lots of baking. I can still picture him making these tasty cookies. —Karen Baker, Dover, Ohio

From the Recipe Creator: Hawaiian nuts and melty morsels make a fantastic combination in these buttery white chocolate macadamia nut cookies. —Cathy Lennon, Newport, Tennessee

From the Recipe Creator: These nicely spiced, big soft ginger cookies are perfect for folks who like the flavor of ginger but don't care for crunchy gingersnaps. —Barbara Gray, Boise, Idaho

From the Recipe Creator: When she got married, my mother insisted my grandmother write down one recipe for her. Grandma was a traditional pioneer-type cook who used a little of this or that until it felt right. This treasured recipe is the only one she ever wrote down! —Janet Hall, Clinton, Wisconsin

From the Recipe Creator: My husband's grandma would make these butter cutouts only with a star cookie cutter. I use various shapes for celebrations throughout the year. —Jenny Brown, West Lafayette, Indiana

From the Recipe Creator: Of all the Italian 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

From the Recipe Creator: Before Christmas, my grandmother would bake peppernuts and store them until the big day. When we came home from school, the whole house would smell like anise and we knew the holiday season was about to begin. —Marilyn Kutzli, Clinton, Iowa

From the Recipe Creator: These delicate cream cheese cookies look lovely on a tea tray or dessert platter. Feel free to experiment with other jam flavors, such as raspberry, blueberry or apricot. —Glenna Aberle, Sabetha, Kansas

From the Recipe Creator: In an attempt to create the "ultimate" cookie, I took the best features from my favorite recipes to create this sweet, crisp cookie. My family can't get enough of them. —Lynae Lang, Wolf Point, Montana

From the Recipe Creator: As a native of St. Louis, I wanted to make a cookie version of the famous gooey butter cake. And although many gooey butter cake recipes use a cake mix, these cookies are made from scratch. —Julia TenHoeve, Richmond, Virginia

From the Recipe Creator: My grandmother always made these cookies for the holidays. The recipe has been passed down through generations to me, and now from me to you. — Robert Logan, Clayton, California

From the Recipe Creator: My grandmother did not speak English very well, but she knew the language of great food. These wine cookies are crisp and best eaten after being dunked in even more wine.—Julia Meyers, Scottsdale, Arizona

From the Recipe Creator: My mother and I make these elegant sandwich cookies filled with melted chocolate chips. Baking together is a delightful way to spend an afternoon. —Stacey B., Stillwater, Oklahoma

From the Recipe Creator: Decades ago my grandmother passed this buttery lime cookie recipe to me. Through years of baking, our cookie memories keep the family connected, although we’re miles apart. —Paula Marchesi, Lenhartsville, Pennsylvania

From the Recipe Creator: My family always requests these soft molasses cookies. These chewy cookies are also perfect for shipping as holiday gifts or to troops overseas. —Kristine Chayes, Smithtown, New York

From the Recipe Creator: I save my snowdrop cookies for special occasions. The crunchy, buttery sandwich cookie has a puckery lemon filling. —Bernice Martinoni, Petaluma, California

From the Recipe Creator: These traditional Polish treats will keep for a long time in an airtight container. One year, I sent a batch to my sister, but the box got lost. She received it 12 days later and reported that the cookies were worth the wait! —Jean Doxon, Omaha, Nebraska

From the Recipe Creator: My grandmother used to make this haystacks recipe to give to my cousin Vonnie and me when our parents didn't want us to have any more sweets. —Christine Schwester, Divide, Colorado

From the Recipe Creator: As holiday gifts, these rich fruit-and nut-filled cookies are pretty and practical. These are great make ahead Christmas cookies —the taste actually gets better over time! —Julia Funkhouser, Carson, Iowa

From the Recipe Creator: My mom always had these cookies on hand. They're so good with a cup of hot chocolate, coffee or milk. —Leah Costigan, Otto, North Carolina

From the Recipe Creator: With a creamy chocolate and hazelnut filling, these decadent Christmas cookies look and taste amazing. Guests will never guess how relatively easy they are to make. —Mary Maddox, Bellmore, New York

From the Recipe Creator: My mother, who is of Scottish heritage, passed this shortbread recipe, along with other favorite recipes, on to me. When I entered this treat at our local fair, it won a red ribbon. —Rose Mabee, Selkirk, Manitoba

From the Recipe Creator: I pack chocolate chips, raisins, nuts and cinnamon into my oatmeal cookies. Our kids love them!

From the Recipe Creator: You’ll need just four ingredients to make these delightful lemon snowflake cookies. Confectioners’ sugar highlights the cracked tops to give them their snowflake appearance. —Linda Barry, Dianna, Texas

From the Recipe Creator: These easy-to-make, old-fashioned Amish sugar cookies simply melt in your mouth! I've passed this recipe around to many friends. After I gave it to my sister, she entered the cookies in a local fair and won best of show. —Sylvia Ford, Kennett, Missouri

From the Recipe Creator: These lovely, golden brown anise pizzelle cookies have a crisp texture and delicate anise flavor. I create them using a pizzelle iron. —Barbara Colucci, Rockledge, Florida

From the Recipe Creator: The history of these whimsically named treats has been widely disputed, but their popularity is undeniable. Help yourself to one of our soft cinnamon-sugared cookies and see for yourself. —Taste of Home Test Kitchen

From the Recipe Creator: When I was four, Mom and I would don our aprons and I would pretend we were bakers named Marge and Betty. Though we dropped that routine, we still make Christmas cookies together every year. —Rebecca Little, Park Ridge, Illinois

From the Recipe Creator: A German holiday tradition, these fragrant pfeffernuesse cookies pack a warm rush of spices in every bite. Also called peppernuts, they go wonderfully with coffee or tea.—Joanne Nelson, East Stroudsburg, Pennsylvania

From the Recipe Creator: This recipe has been handed down through many generations of my husband's family. The cookies were always in his grandmother's cookie jar when he'd visit. Today, he enjoys them more than ever—and so do I. —Debbie Hurlbert, Howard, Ohio

From the Recipe Creator: I remember sitting on my great-grandmother's couch with a pad and pen in hand as she told me each ingredient and measurement for her special rugelach. Her recipe stands apart because it's a fun twist from typical versions. —Dalya Rubin, Boca Raton, Florida