This is the recipe I use anytime I want perfect sugar cookies. Great flavor, and the dough is a dream to work with.
Classic, buttery, whole wheat shortbread cookies fragrant with rosewater, flecked with toasted nuts, and dried rose petals.
A special triple ginger cookie made with three kinds of ginger and a hint of lemon zest. Cracked and sugar-crusted on the outside, dense and moist within.
Saffron Vanilla Snickerdoodles with a slight buckle in the middle, kiss of saffron, and thin golden crust with a fudge-textured center, from Blue Bottle Coffee.
Toasty, nutty sable cookies made with whole wheat flour, sliced almonds, currents and salted butter.
Powder-kissed and pretty, these Swedish Rye cookies are perfect for holiday cookie enthusiasts who are after a not-too-sweet, shortbread-style butter cookie.
The perfect bite-sized chocolate chip cookie. Tiny, thin, golden, crisp, a bit nutty with plenty of shaved chocolate.
A crackle-edged puddle of chocolate with a texture that made me think of the collision between a soft meringue and a fudgy brownie.
This is the shortbread from Yotam Ottolenghi and Helen Goh’s Sweet, and it’s incredible.
Sesame studded and heavily scented with crushed fennel seeds and chamomile.
A nut-free (school-friendly), double chocolate version of one of the most popular cookies on my site. Made with a banana-batter, shredded coconut, dark chocolate chunks, and oats.
Made using 100% whole wheat flour and hand-chopped chocolate chips, this is a skillet-baked twist on chocolate chip cookies.
My favorite alternative to energy bars – these are a favorite late afternoon snack.
Anzacs are made from oats, coconut, and flour coming together in a butter-kissed dough.
A limoncello macaroon recipe that are golden-crusted, powder-coated, almond-citrus gems spiked with limoncello liqueur.
One of the easiest cookies I know how to make – made from rolled oats, they’re razor thin and lacy, golden, freckled with poppy seeds, with and anise accent from crushed fennel seeds.
Snappy, small, fragrant, vanilla wafer cookies made with a whole vanilla pod.
Everything you want in a gingerbread cookie. These are classic, spice-flecked, and delicious.
A quick way to get quinoa, hemp seeds, chia, and coconut into one naturally sweetened, no-bake snack.
Charming little bite-sized, powder-coated pistachio biscotti cookies.
These are the best oatmeal chocolate chip cookies ever of all time.
Cookies made from toasted quinoa and wheat flours, flecked with chocolate shavings, rolled and stamped into cloud shapes.
The batter is made with pureed white beans, lots of oats, and whole wheat flour. The resulting cookies are sesame coated and flavored with aniseed, lemon zest, olive oil and chopped dates.
Tiny, bite-sized holiday cookies made with two kinds of ginger and lots of shaved chocolate.
A remarkable healthy cookie recipe. And SO popular! Banana-batter, shredded coconut, dark chocolate chunks, and oats.
Thin, biscotti-style crackers densely pebbled with all manner of nuts and seeds – green pistachios, rust-toned hazelnuts, and off-black poppy seeds.
Perfect, golden, scalloped madeleines. From a favorite recipe shared with me by a friend and long-time Madeleine baker.
If you like a serious chocolate chip cookie, this is the recipe. A high chip to dough ratio guarantees lots of chocolate in every bite, and the walnuts add crunch, density, and a delicious flavor to the overall mix.
Beautiful, billowy Swiss meringue, punctuate with a range of nuts, seeds, and spices.
Blueberry Rye Cookies
I’m going to include the recipe for these below. It is hands-down my absolute favorite cookie recipe right now. I included a raspberry version of it in my last book, Super Natural Simple. Made with 100% rye flour and lots of freeze-dried blueberries.
Cookies are often a favorite punctuation to everyday moments, or the best kind of homemade gift for a friend. Everyone can (and should) bake delicious cookies on occasion! Have fun!