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47 Easy Cookie Recipes You'll Make on Repeat

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Sometimes you just need a cookie—but not the kind that you have to spend all day baking. These easy cookie recipes can be thrown together for that birthday or holiday party you forgot about, baked in large batches for gifting or just a tasty reward after a long week. There’s no occasion necessary—these easy cookie recipes are there for you whenever the craving may hit and you don’t have the time for a finicky multistep project. From classic Christmas cookies to rich chocolaty crowd-pleasers to one-bowl treats that can be pulled together in the time it takes to watch an episode of TV, we've got all the easy cookie recipes to put your sheet pans and cookie scoops to good use.

  • Photograph by Laura Murray, food styling by Sue Li
    1/47

    Coffee-Hazelnut Biscotti

    Embrace biscotti as the anti-gooey-chewy cookie that can be packed with coffee, chocolate, and nuts, and dunked in amaro, bourbon, or cold milk. The dough comes together easily and is easy to double up to make enough biscotti for many holiday cookie boxes.

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  • Michael Graydon & Nikole Herriott
    2/47

    Simple Christmas Cookies

    A super-easy, no-mixer-needed cookie dough recipe that doesn’t dirty any bowls and leaves plenty of time for the fun stuff—baking, decorating, and eating dough scraps, of course.

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  • Michael Graydon + Nikole Herriott
    3/47

    Chewy Molasses Cookies

    Molasses keeps these cookies magically fresh and chewy for days—perfect for making days in advance of that holiday party or cookie exchange.

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  • Photograph by Christopher Testani, Food styling by Victoria Granof, prop styling by Alex Brannian
    4/47

    Lavender-Lemon Crinkle Cookies

    If the joy of frolicking in a field of flowers could be captured in a cookie, it would be these chewy lavender-lemon crinkle cookies. Their beautiful crackly topping means you don't have to fret over a complicated extra step of decorating.

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  • Photographs by Jenny Huang, food styling by Sue Li, prop styling by Sophie Strangio
    5/47

    Einkorn Shortbreads

    Einkorn is the great-great-great-great-great-grandmother to all other wheats and has a delicious, bran-y flavor. Let it shine in this speedy, quick-assembly shortbread.

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  • Photographs by Jenny Huang, food styling by Sue Li, prop styling by Sophie Strangio
    6/47

    Trouble Cookies

    Naturally sweet sorghum flour becomes caramelly when combined with butter and brown sugar in these cookies that, per their name, cause uncontrollable urges for more cookies.

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  • Alex Lau
    7/47

    Pignoli Cookies

    There is just no getting around the fact that almond paste is indispensable for these meringue-like cookies; it transforms their flavor and helps them brown evenly in this giftable, simple recipe.

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  • Photo by Laura Murray, food styling by Susie Theodorou
    8/47

    Anytime Chocolate Chip and Oat Cookies
    Related:Cooking Toward Christmas

    This dough is optimized for freezing so that you are never more than 25 minutes away from a warm, gooey cookie.

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  • Photo by Laura Murray, Food Styling by Susan Spungen
    9/47

    Roasty Toasty Pecan-Caramel Shortbread Cookies

    Store-bought dulce de leche and pulverized pecans give this tender, buttery shortbread a nuttiness and depth of flavor you can’t quite put your finger on. We love the contrasting look of white nonpareil, but feel free to roll the dough in whatever sprinkles you please.

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  • Photo by Isa Zapata, Food Styling by Cyd McDowell, Prop Styling by Paige Hicks
    10/47

    Caramel Crunch–Chocolate Chunklet Cookies

    These chocolate chunklet cookies are ingeniously baked in a muffin tin, resulting in perfectly crispy, caramelized edges and soft centers.

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  • Photograph by Emma Fishman. Food styling by Pearl Jones.
    11/47

    Pink Grapefruit Sugar Cookies

    Childhood nostalgia gets a modern twist in this zippy, citrusy take on the classic grocery-store-style sugar cookie.

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  • Photograph by Emma Fishman, food styling by Pearl Jones
    12/47

    Cocoa-Coffee Almond Cookies

    Almond paste makes these supremely fudgy cookies extra chewy, while coffee adds a savory note that complements the chocolate and nut flavors.

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  • Photograph by Laura Murray, food styling by Sue Li
    13/47

    Nan-e Berenji

    A light, delicate, and barely sweet Persian rice flour cookie with finely ground pistachios and freeze-dried raspberries for color.

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  • Photo by Laura Murray, Food Styling by Susan Spungen
    14/47

    Salty Buckwheat Chocolate Chunk Cookies

    When’s the last time a chocolate chip cookie surprised you? This one, which gets its speckled look, earthy, nutty flavor, and chewy middle from buckwheat flour, might just become your new favorite.

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  • Photograph by Emma Fishman. Food styling by Pearl Jones.
    15/47

    Iced Spiced Hermits

    When you can’t decide between cake and cookie, bake classic New England hermits, which are dense, chewy, and spiced with Christmas flavors.

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  • Photo by Laura Murray, Food Styling by Pearl Jones
    16/47

    Obscenely Chocolatey Chocolate Cookies

    Here's the cookie to bake when you want to impress your friends at the cookie swap but you're not about to spend hours cutting out reindeers and piping royal icing.

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  • Photograph by Laura Murray. Food Styling by Yekaterina Boytsova
    17/47

    Trail Mix Cookies

    These cookies are inspired by the most trusted human energy source: trail mix. They’re crammed with toasted nuts, dried fruit, hearty oats, and chocolate.

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  • Photo by Emma Fishman, Food Styling by Pearl Jones
    18/47

    Digestive Cookies
    Related:A Creamy, Spicy Pasta Recipe Made With Shin Ramyun Seasoning

    Wheat germ, the nutrient-rich heart of wheat kernels, gives these cookies their hearty, nutty crunch while also keeping them tender and crumbly. You can often find wheat germ in the bulk bin aisle of the grocery store, but toasted rolled oats or ground flax can be used in its place for a similar texture. These cookies are ideal for making in advance, as their flavor and texture improve after a few days. The butter and milk can be substituted with plant-based alternatives without sacrifice, so make them vegan if you want.

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  • Photograph by Emma Fishman. Food styling by Pearl Jones.
    19/47

    Thandai Shortbread Cookies

    Buttery, floral, and with just the right amount of spice, there’s no better companion for your afternoon tea or coffee break.

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  • Photo by Emma Fishman, Food Styling by Pearl Jones
    20/47

    Hadji Bada

    We have Jake Cohen's great-aunt-in-law to thank for this fast, easy Iraqi Passover dessert.

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  • Photo by Ted + Chelsea Cavanaugh, food styling by Michelle Gatton
    21/47

    Butter Pecan Skillet Cookies

    If butter pecan ice cream were a cookie, it would be this sliceable skillet shortbread.

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  • 34/47

    Chocolate-Pistachio Sablés

    These crumbly, buttery, ultra-chocolatey cookies can be made days (or months!) in advance and stored in the freezer for your slice-and-bake convenience.

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  • Photo by Romulo Yanes
    35/47

    Salty Chocolate Chunk Cookies

    Finishing your chocolate chunk cookies cookies with a flaky salt like Maldon brings out the chocolate flavor and tempers the sweetness, creating the ultimate sweet and salty snack.

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  • Laura Murray
    36/47

    Homemade Hobnob Cookies

    These crunchy cookies are just enough salty-meets-sweet to make them downright hard to turn down.

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  • Peden & Munk
    43/47

    Chocolate Chunk–Pumpkin Seed Cookies

    For the ideal chewy brownie-ish texture, take care not to overbake these spiced cookies.

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  • Photograph by Laura Murray, food styling by Sue Li
    44/47

    Pizzettes

    The short bake time in this recipe isn’t a typo—these cookies should be moist and fudgy in the center, almost like a brownie.

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  • Photo by Alex Lau, food styling by Susan Spungen, prop styling by Kalen Kaminski
    45/47

    Double Pecan Thumbprints

    These buttery frangipane-filled pecan buttons are decadent without being fragile, and they make excellent cookies for boxing up and giving as gifts.

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  • 46/47

    Chewy Ginger Cookies

    We love this cookie's texture. Make 'em three days ahead!

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  • Photographs by Josephine Schiele. Food styling by Rebecca Jurkevich.
    47/47

    Spatter Paint Sugar Cookies

    There’s no waiting around for butter to soften here—like pie crust, this cookie dough starts with cold butter. It also comes together entirely in a food processor, containing the mess (and making these kid-friendly—we bet yours will be interested in pressing PULSE). Use gel food dye here if you can find it—it achieves the most vibrant color with just a drop or two.

    View Recipe


Source : food
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