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Not only can you make chocolate hazelnut spread bread, but you can make chocolate hazelnut spread cookies too!
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Easy Daisy Flower Cookies
Always in bloom, these cheerful cookie flowers make a fun activity, and treat, for the whole family. Using our refrigerated chocolate chip cookie dough, you can create your own special flower to bake, decorate, and share.
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Cornmeal and Coconut Cookies
These easy-to-make cookies are sweet and crispy: the perfect afternoon treat. Corn has a lot of natural sweetness which pairs well with the coconut. If you don't have yellow cornmeal on hand, you can easily use polenta instead.
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Chunks of cookie dough and vanilla ice cream... what’s not to love? For an end-of-summer treat make this delicious and simple recipe. 
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Spirnkled with white sesame seeds, these cookies are light and nutty. Click here to see Our 50 Best Cookie Recipes
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Haunted Cookie Cups
These spooky treats are a yummy, fun dessert to serve at your Halloween party this year. They're incredibly easy to make, so you can whip them up before your trick-or-treaters leave to go candy hunting.
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Fruity Pebbles crunch is added to these marshmallow cookies for a fun and colorful treat. Click here to see Our 50 Best Cookie Recipes
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4

A whole-wheat and almond butter version of the Chinese cookie classic. These treats are an ideal partner-in-cookie-crime to a cold glass of milk or a cup of afternoon tea. 
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Sugar cookies are simple to make. Everyone’s favorite. Try this recipe. Ingredients * 3 cups All-purpose Flour * ½ teaspoons Salt * 1 teaspoon Baking Soda * 1 cup Unsalted Butter * 1 cup White Sugar * 2 whole Eggs * 2 teaspoons Vanilla * 2 whole Egg Whites * 2 teaspoons Lemon Juice * 3 cups Icing Sugar * Food Coloring And Candy Sprinkles, Optional For Decoration Preparation Instructions In a medium-sized bowl whisk together the flour, salt and baking soda. Set aside. In the bowl of your stand mixer, using your mixer, cream butter and sugar until light and fluffy. Add the eggs and vanilla and beat until combined. Add the flour mixture and beat until you have a smooth dough. Next wrap the dough in a piece of plastic wrap and refrigerate for about one hour or until firm enough to roll. On a well-floured surface, roll out the dough to 1/4 inch thickness using a rolling pin. Cut out shapes using a 2 1/2 inch flower-shaped cookie cutter. Should make about 30 cookies; re-roll the scraps of dough as you go. Place cookies on parchment paper-lined baking sheets. Place the baking sheets with the unbaked cookies in the refrigerator for about 15 minutes. Preheat oven to 350 F and place rack in center of oven. Next bake cookies for about 8-10 minutes or until the edges are just starting to brown. Remove from the oven and let them cool. After that in the bowl of your electric mixer, beat the egg whites with the lemon juice. Add the icing sugar and beat on low speed until smooth. Add food coloring, if desired. Now place a small amount of icing in the center of the cookie. Using a small knife, push the icing to the edge of the cookie. Place a piece of candy in the center of the cookies. I’ve done in the photo above. Serve and enjoy.  
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Be surprised by a delightful ginger taste within this classic oatmeal raisin cookie.
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Chewy Macadamia Nut Cookies
Macadamias add some crunch to these chewy cookies, while brown sugar and vanilla extract bring out notes of caramel. Recipe courtesy of Nielsen-Massey Vanillas.
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It's important to weigh the nuts for accurate amounts, as volume can differ enormously. Extra cookies keep well, covered in plastic wrap and frozen.
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