Delicious Classic Cookie Recipes

Our collection of time-tested favorite cookies will satisfy anyone's sweet tooth.

Jam Thumbprints
Fill sugar cookies with apricot or raspberry jam for a burst of sweet fruit in every bite.
Makes 42 | Total Time: 2hr 00m
David PrinceDavid Prince
Directions

-Roll the basic sugar cookie dough into tablespoon-size balls and place on baking sheets (do not substitute slice-and-bake dough).
-Make a well in each ball with your thumb. Fill the wells with a total of 1⁄3 cup apricot jam or raspberry jam.
-Bake at 350° F on parchment-lined baking sheets until just beginning to brown, 15 to 18 minutes.
-Cool slightly on baking sheets, then transfer to wire racks to cool completely.

Related: Delicious Bar Cookies




Old-Fashioned Peanut Butter Cookies
Chewy and crumbly, this favorite has an added bonus-the recipe is flourless, making it a great gluten-free sweet treat.
Makes 36 cookies | Hands-On Time: 30m | Total Time: 1hr 15m
Victor SchragerVictor Schrager
Ingredients

-2 cups creamy peanut butter (not the all-natural variety)
-1 1/2 cups granulated sugar
-1/2 cup packed light brown sugar
-2 large eggs
-2 teaspoons baking soda
-2 teaspoons pure vanilla extract
-1/2 teaspoon kosher salt

Directions
-Heat oven to 350° F.
-Using an electric mixer, beat the peanut butter and sugars on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low and beat in the eggs, baking soda, vanilla, and salt.
-Roll heaping tablespoonfuls of the dough into balls and place on parchment-lined baking sheets, spacing them 2 inches apart. With a lightly floured fork, press the dough to a ⅜-inch thickness, making a crisscross pattern on top of each cookie.
-Bake, rotating the baking sheets halfway through, until the edges are set, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.

Related: How to Bake a Great Cake


Snickerdoodles
One bite of these chewy cinnamon cookies will take you right back to childhood.
Makes 60 cookies | Hands-On Time: 25m | Total Time: 3hr 25m

David Prince David Prince Ingredients
-3 cups all-purpose flour, spooned and leveled
-1 teaspoon baking soda
-2 teaspoons cream of tartar
-1/2 teaspoon kosher salt
-1 cup (2 sticks) unsalted butter, at room temperature
-1/2 cup light brown sugar
-1 1/4 cups granulated sugar
-2 large eggs
-2 teaspoons pure vanilla extract
-2 teaspoons ground cinnamon


Directions
-Heat oven to 375° F. In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt.
-With an electric mixer, beat the butter, brown sugar, and 1 cup of the granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the eggs and vanilla. Reduce speed to low and gradually add the flour mixture, mixing just until incorporated.
-In a shallow bowl, combine the cinnamon and the remaining ¼ cup of granulated sugar. Form the dough into balls (each equal to 1 level tablespoon). Roll the balls in the cinnamon sugar mixture and place on parchment-lined baking sheets, spacing them 2 inches apart.
-Bake until the edges are golden, 12 to 14 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

Related: 50 Best Chocolate Recipes


Pecan Sandies
Chopped pecans add an irresistible nutty crunch.
Makes 24 cookies | Hands-On Time: 20m (includes cooling time) | Total Time: 2hr 00m

David PrinceDavid PrinceIngredients
-2 cups all-purpose flour, spooned and leveled
-1/4 teaspoon kosher salt
-1 cup (2 sticks) unsalted butter, at room temperature
-1/2 cup confectioners' sugar
-1/2 cup granulated sugar
-1 teaspoon vanilla extract
-1 cup chopped pecans

Directions
-Heat oven to 350° F. In a medium bowl, whisk together the flour and salt.
-With an electric mixer, beat the butter and sugars on medium-high speed until light and fluffy. Beat in the vanilla. Reduce speed to low and gradually add the flour mixture, mixing until just incorporated (the dough will be crumbly). Mix in the pecans.
-Roll heaping tablespoons of the dough into balls and place on parchment-lined baking sheets, spacing them 1 inch apart. Bake until the edges are golden, 18 to 20 minutes.
-Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

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Classic Chocolate Chip Cookies
This timeless recipe for everyone's favorite cookie is loaded with chocolate chips; add chopped nuts for extra variety.
Makes 48 cookies | Hands-On Time: 20m | Total Time: 1hr 00m
Victor Schrager Victor Schrager
Ingredients

-2 1/4 cups all-purpose flour, spooned and leveled
-1 teaspoon kosher salt
-1/2 teaspoon baking soda
-1 cup (2 sticks) unsalted butter, at room temperature
-1 1/4 cups packed light brown sugar
-1/4 cup granulated sugar
-2 large eggs
-1 teaspoon pure vanilla extract
-2 cups semisweet chocolate chips (12 ounces)
-1 cup chopped walnuts or pecans, coarsely chopped (optional)

Directions
-Heat oven to 350° F. In a medium bowl, whisk together the flour, salt, and baking soda.
-Using an electric mixer, beat the butter and sugars on medium-high speed until fluffy, 2 to 3 minutes. One at a time, beat in the eggs, then the vanilla. Reduce speed to low and gradually add the flour mixture, mixing until just combined (do not overmix). Mix in the chocolate chips and nuts (if desired) by hand.
-Drop heaping tablespoonfuls of the dough onto baking sheets, spacing them 2 inches apart.
-Bake, rotating the baking sheets halfway through, until golden around the edges but still soft in the center, 12 to 15 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.


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