50 Cookie Recipes to Put on Repeat

These delicate cookies are made with oil, so they're moist and tender. Matcha gives them a light, toasty flavor and turns them a pretty green.

Should a chocolate chip cookie be chewy or crispy? This recipe, with its crisp crinkly top and chewy center, is both. We also give guidelines for anyone who demands a perfectly chewy or completely crisp version.

These crowd-pleasing cookies can be on the table in less than 30 minutes.

New York pastry chef François Payard's divinely gooey chocolate cookies are flourless, which makes them ideal for Passover baking.

Chef Semsa Denizsel's crumbly cookies are lightly flavored with the ground cloves she mixes into the confectioners' sugar coating. Clarified butter in the cookies makes them extra-crisp.

This is Jacques Torres's recipe for sables, a classic French butter cookie with a sandy, crumbly texture (sable means "sandy")—though this fabulously dense version is actually more like shortbread.

Baker Julianne Jones' wonderfully zingy gingerbread cookies have a tender and cakey texture, yet they're sturdy enough to decorate. As an alternative to the icing, you can sprinkle the tops of the cookies with demerara sugar before baking for a nice crunch.

These cookies are unbelievably light, delicate and crisp. The secret is to let the cookie dough chill overnight before slicing and baking.

Chef Kevin Sbraga credits his father, Harvey Beachem, with creating these linzer torte–inspired cookies. He takes his father's recipe one step further, adding anise and coriander to the raspberry jam that he spreads between the hazelnut cookies, which are spiced with cinnamon and cloves.

Chef Joanne Chang likes having fun with the fortunes she puts inside these large cookies. Shaping the tuiles while they're hot can be tricky, so consider using cotton gloves.

These truffle-like cookies have an unexpected piece of candy in the centers. They're adapted from a traditional holiday cookie that Renato Poliafito discovered during his travels in Germany.

While traveling in Italy with Matt Molina, pastry chef Dahlia Narvaez was inspired by all the different forms of pasta. Using a recipe Nancy Silverton taught her for a super-buttery dough, she made vanilla-scented cookies shaped like mezzaluna ("half moon") pasta and filled them with a mixed-berry jam she found in Panicale.

Be the star of a cookie swap with these gorgeous sandwich cookies, filled with homemade butterscotch.

"I really like the idea of using white frosting on this cookie, which has a little bit of brown sugar in it for great color, because the contrast between the two is so distinct," says Matt Lewis of Brooklyn's Baked bakery.

Unlike most shortbread cookies, these are made with whole wheat, which gives them a nice, toasty flavor.

In her quest to re-create the quinessential flavor of her grandmother's butter cookies, chef-owner Roxana Jullapat of L.A.'s Friends & Family came up with these unique cookies with toasty, nutty and caramel-like notes. "I have a crush on einkorn," she admits, "which I blame on my local miller, Nan Kohler, of GRIST & TOLL."

"The cajeta filling for these cookies was a natural twist at a Mexican restaurant," says pastry chef Ivan Marquez of L.A.'s Broken Spanish. "I also like the play of the sweet goat-milk caramel against the slightly bitter molasses and sharp candied ginger."

Using confectioners' sugar in the dough in place of granulated sugar gives these lemony cookies a light deliciously crumb.

Chef Tim Byres mixes fresh rosemary into cornmeal cookies, giving them a fabulous savory note. The recipe can be made two ways—as drop cookies or the slice-and-bake kind for a crisper texture.

Adding cardamom to these crispy cookies gives them a subtle spiced flavor. If you don't have any of the jams listed, you can fill the thumbprint with other jams or with chocolate.

Pastry genius Dominique Ansel was inspired by the traditional Bakewell tart—pie pastry filled with jam and almond cream—to create these festive sandwich cookies.

In less than 10 minutes, you go from raw ingredients to a warm, soft chocolate chip cookie thanks to this quick, customizable recipe. Serve the cookie with a sprinkle of flaky sea salt and a scoop of your favorite ice cream.

"Mallomars are my absolute favorite sweet treat," says Della Gossett, executive pastry chef at Spago Beverly Hills. "In my variation, crunchy peppermint candy nicely balances the pillowy marshmallow filling."

Chewy and absolutely jam-packed with rainbow sprinkles, these funfetti cookies will add a festive touch to almost any occasion. Place a generous scoop of vanilla ice cream between two of them to make a colorful ice cream sandwich.

Linzer cookies are descendants of the linzertorte, named after the Austrian city of Linz. Swapping graham flour and hazelnut meal for the all-purpose flour and almond meal gives these linzer-inspired cookies the flavor of s'mores.

Hearty rye flour paired with three types of ginger—powdered, candied, and fresh—lends an earthy, lightly spicy flavor to these holiday cookies. The best part? You can store them in the freezer for up to three months, so you'll always have a snack at the ready.

A generous ratio of butter to flour helps the dough spread in the oven, resulting in thin, crispy cookies with lacy golden brown edges. Chill the dough before baking to control spreading and concentrate the flavor of the cookies.

Lemon filling highlights the nuttiness of buckwheat flour in these shortbread cookie sandwiches from 2017 BNC Nina Compton.

Baking legend Claudia Fleming based these melt-in-your mouth cookies on a recipe her mother used to make. They owe their texture to the perfect amount of cornstarch, which makes them exquisitely crumbly without being too dry. The buttercream-like filling is light in texture but stable thanks to the white chocolate.

These cookies can be kept in an airtight container for up to three days but for maximum crunch, you'll want to eat them as soon as possible.

A combination of rice flour, cornstarch, confectioners' sugar, and clarified butter makes these cookies—called nan-e berenji—perfectly crisp and light, but the lovely, delicate flavor comes from high-quality rosewater.

Inspired by the Melody cookies of her childhood, legendary cookbook author Dorie Greenspan developed these crisp, chocolaty shortbreads. They are lovely eaten as-is, but also make for great sandwich cookies. The possibilities are endless: fill with speculoos, chocolate ganache, salted caramel, marshmallow fluff, or simple buttercream frosting. Also, if the dough becomes too soft while you're working with it, just put it back in the freezer until it firms up.

These gluten-free chocolate chip cookies are perfectly crisp. The batch yields 16, but feel free to double or triple the recipe if you want a bigger haul.

"These are My. Kind. Of. Cookies," recipe developer Ann Taylor Pittman writes. "They're buttery, a little salty, incredibly nutty, and crumbly-crisp—and a good way to bridge the gap between holiday hedonism and everyday reality. They're way less sweet than most holiday desserts but just sweet enough to feel like a treat."

Tiffany MacIsaac of Buttercream Bakeshop in Washington, D.C., tops her perfectly tender, sweet, and nutty cookies with crunchy honey-roasted nuts, then sandwiches the cookies with silky peanut butter cream and tangy jam.

The dough for these cookies can be made and frozen up to three weeks in advance—just let it thaw for 30 minutes first before rolling it in the sesame seeds.

By substituting flour with Glutino pretzels, this version of chocolate crinkle cookies is not only gluten-free, but also perfectly salty-sweet with the best-ever chewy center.

"Soft, chewy, rich and perfectly balanced between sweet and savory, you will look for any excuse to make these PBB Cookies!" says cookbook author Laura Lea. "They're incredibly easy to make, as well as affordable. You can also double or triple the batch and freeze leftovers for up to three months, properly wrapped."

Pastry chef Natasha Pickowicz loves simple vanilla cookies like these. Vanilla, a notoriously difficult product to grow and source, really shines in this recipe, making the quality especially important. Pickowicz loves Heilala vanilla, which you can buy at heilalavanilla.com.

To make this oversized cookie even more festive, bring it to the table topped with scoops of your favorite ice cream so that everyone can share.

Made with chocolate, cacao, and cocoa, these intensely flavored meringues have a delicate, crispy exterior with a soft, chewy, marshmallow-like interior.

The peppermint bark in this recipe is simple to make and adds a beautiful pop of color and flavor in each cookie, though store-bought bark will work well here, too.

The secret to nailing these classic cookies is to bake them just until they're set but not browned. They'll finish cooking as they cool on the baking sheet, delivering a tender-chewy texture.

German for "cheeky boys," these Bavarian cookies will be the star of your holiday cookie platter, says Food & Wine deputy editor Melanie Hansche. Brown butter and cardamom make this simple cookie into a fragrant treat. Take the time to freshly grind the cardamom—the robust, citrusy flavor is worth it.

Not to be confused with the pasta of the same name, these classic Emilian Christmas cookies are made from a tender, flaky dough filled with a sweet-tart trio of fruit: cherry preserves, rich saba (cooked-down grape must), and candied citron.

"Finishing the cookies with a lemony honey and a pinch of flaky salt creates a subtly savory edge that's delicious with steaming mugs of tea, a nip of single-malt Scotch, or vanilla bean ice cream," cookbook author Paula Disbrowe writes.

Adorned with edible flower petals and gold leaf, these spiced sandwich cookies, which blogger and cookbook author Hetal Vasavada makes for her Diwali celebration, are an occasion unto themselves. Store-bought dulce de leche enriches a filling inspired by peda, a creamy Indian milk fudge flavored with cardamom. For the toppings, be sure to seek out 24-karat gold or pure silver, which is safe for consumption. As for the flowers, Vasavada likes to use calendula and pansies, and notes that fresh petals from Whole Foods or other retailers will work as long as they are marked as "edible."

These lacy cookies are studded with tart dried apricot, salty-sweet chunks of toffee, and sweet milk chocolate for the perfect combination of flavors and textures. Be sure to rotate the pans during baking to ensure evenly baked, perfectly crisp-chewy cookies.

Most traditional chocolate chip cookie recipes start by creaming softened butter with sugar. Here, the butter is melted in a skillet until golden brown and nutty first. This simple step does require a bit of extra time (mainly for chilling the butter), but the result is an intensely toasty butterscotch note that makes these thin, chewy cookies irresistible.

A mix of unsweetened cocoa and bittersweet chocolate bars gives these fudgy cookies a deep chocolate flavor. Dark rye flour adds a lightly savory note that balances the sweet intensity of dark chocolate well and plays off the crunchy sea salt garnish. The addition of light brown sugar makes these cookies extra chewy and helps to extend their shelf life.