Cookie Recipes

Brown Sugar and Spice Cookies

Cookies:
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1/3 cup butter, softened
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour (about 5 1/2 ounces)
1/3 cup whole wheat flour (about 1 1/2 ounces)
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
Cooking spray

Topping:
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon
Dash of ground nutmeg
Dash of ground allspice

Preheat oven to 350°. To prepare cookies, combine 1/3 cup granulated sugar, brown sugar, and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat well.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, and next 4 ingredients (through 1/8 teaspoon nutmeg) in a medium bowl, stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed until well blended.

Shape the dough into 30 balls. Place 2 inches apart on baking sheets coated with cooking spray; flatten cookies with bottom of a glass.

To prepare topping, combine 1 tablespoon granulated sugar, 1/4 teaspoon cinnamon, dash of nutmeg, and allspice in a small bowl. Sprinkle evenly over cookies. Bake at 350° for 9 minutes. Cool 10 minutes on pans. Remove from pans; cool completely on wire racks. Makes 30 servings (serving size: 1 cookie)

Thin, Crisp, Chewy Chocolate Chip Cookies

1/2 cup (1/4 lb.) butter, melted and cooled to room temperature
1/2 cup firmly packed brown sugar
1/3 cup granulated sugar
1/2 teaspoon vanilla
1 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips (6 oz.)
1/2 cup chopped pecans (optional)

In a bowl, with an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar until well blended. Beat in 3 tablespoons water and the vanilla until smooth, scraping down sides of bowl as needed.

In another bowl, mix flour, baking soda, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips and pecans, if using. Drop dough in 1-tablespoon portions, 2 inches apart, onto buttered 12- by 15-inch baking sheets.

Bake in a 300° oven until edges of cookies are browned, but an area about 1-inch wide in the center is still pale, about 14 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.

With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely. Makes 32 cookies

Double-Chocolate Meringue Cookies

1/2 cup powdered sugar
1/3 cup unsweetened cocoa
5 large egg whites
1/4 teaspoon cream of tartar
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup semisweet chocolate minichips
1 tablespoon powdered sugar

Preheat oven to 300º. Cover 2 large baking sheets with parchment paper; secure with masking tape. Sift together 1/2 cup powdered sugar and cocoa.

Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add granulated sugar and then cocoa mixture, 1 tablespoon at a time, beating until stiff peaks form. Add vanilla; beat until combined. Fold in chocolate chips.

Drop dough by rounded tablespoons onto prepared baking sheets to form 36 mounds. Bake at 300º for 30 minutes, rotating racks after 15 minutes. Turn oven off; cool meringues in closed oven 1 1/2 hours or until dry. Sprinkle evenly with 1 tablespoon powdered sugar. Carefully remove cookies from paper.

Note: Store cooled cookies in an airtight container for up to two weeks. Makes 36 cookies (serving size: 3 cookies)

Almond Butter Cookies

3/4 cup (3/8 lb.) butter, at room temperature
8 ounces almond paste (about 1 cup)
2/3 cup sugar
2 large eggs
2 teaspoons almond extract
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup finely chopped almonds

In a bowl, with an electric mixer on medium speed, beat butter, almond paste, and sugar until very smooth. Beat in eggs and almond extract until well blended, scraping down sides of bowl as needed. In another bowl, stir together flour, baking powder, and salt. Stir or beat into butter mixture until well blended.

Place almonds in a shallow dish. Shape dough into 1-inch balls and roll in almonds to coat. Place balls 1 inch apart on buttered or cooking parchment-lined baking sheets. With a lightly floured fork, flatten balls into 1 1/4-inch rounds.

Bake cookies in a 350° oven until lightly browned, 10 to 12 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. With a wide spatula, transfer cookies to racks to cool. Makes about 80 cookies

Raspberry Thumbprint Cookies

Almond paste makes the dough moist and pliable. Look for it in the supermarket baking aisle. The large holes of a box grater work well for grating the almond paste. Use a wine cork instead of your thumb to make a deeper indentation in the cookies. If you bake both pans of cookies at the same time, rotate the pans in the oven halfway through baking time for even browning.

3/4 cup (3 ounces) grated almond paste
2/3 cup sugar
5 tablespoons butter, softened
1/4 teaspoon vanilla extract
1 large egg white
1 1/4 cups all-purpose flour (about 5 1/2 ounces)
1/4 teaspoon salt
6 tablespoons Raspberry Refrigerator Jam

Preheat oven to 325°. Line 2 large baking sheets with parchment paper; secure to baking sheet with masking tape.

Place first 3 ingredients in a bowl; beat with a mixer at medium speed for 4 minutes or until light and fluffy. Add vanilla and egg white; beat well.

Lightly spoon flour into dry measuring cups; level with a knife. Add flour and salt to almond paste mixture; beat at low speed until well blended. Turn dough out onto a lightly floured surface, and shape dough into 36 (1-inch) balls. Place balls 1 inch apart on prepared baking sheets, and press thumb into center of each cookie, leaving an indentation. Bake at 325° for 10 minutes or until golden.

Remove cookies from pans; cool on wire racks. Spoon about 1/2 teaspoon Raspberry Refrigerator Jam into center of each cookie. Makes 3 dozen

Peanut Butter Sandwich Cookies

8 tablespoons unsalted butter, softened
1 cup creamy peanut butter
1/2 cup firmly packed light brown sugar
1/2 cup plus 1 tablespoon granulated sugar, divided
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
Creamy Peanut Butter Filling

Preheat oven to 375°. Lightly grease 2 cookie sheets. Beat together first 3 ingredients and 1/2 cup granulated sugar with an electric mixer on medium speed until creamy. Stir in egg and vanilla. Combine flour, baking soda, and salt in a separate bowl. Slowly stir flour mixture into peanut butter mixture until fully incorporated.

Scoop dough onto prepared cookie sheets, 1 rounded tablespoonful at a time, about 2 inches apart. (Dough should yield about 24 cookies.) Press cookies flat with the back of a fork dipped into remaining 1 tablespoon sugar. Sprinkle cookies with any remaining sugar, if desired, and bake 12 minutes or until golden brown around edges. Remove from oven, and cool 5 minutes on pan; transfer to a wire rack to cool completely.

Spread about 1 tablespoon Creamy Peanut Butter Filling onto flat side of 12 cookies, and top each with another cookie, flat side down, to make a sandwich. Makes 12 sandwich cookies

Creamy Peanut Butter Filling

2 (3-ounce) packages cream cheese, softened
1/2 cup creamy peanut butter
5 tablespoons powdered sugar

Beat all ingredients until smooth. Makes 1 cup

Maple Cutout Cookies

1/4 cup butter
2 1/4 cups all-purpose flour (about 10 ounces)
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
6 tablespoons granulated sugar
1/2 cup maple syrup
1 teaspoon maple flavoring
2 large egg whites, divided
1/3 cup chopped walnuts
2 tablespoons turbinado sugar or granulated sugar
Cooking spray

Melt butter in a small saucepan over low heat. Cook until milk solids stop crackling and turn amber (about 5 minutes), stirring occasionally. Transfer butter mixture to a small bowl, scraping pan to include milk solids.

Cover and cool butter mixture in the refrigerator for 20 minutes or until soft and congealed but not firm.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 5 ingredients (through nutmeg) in a bowl, stirring with a whisk.

Combine chilled butter mixture and granulated sugar in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add syrup, flavoring, and 1 egg white to butter mixture; beat at low speed 2 minutes or until well blended. Add flour mixture to butter mixture; beat on low speed until blended. Divide dough in half. Shape each portion into a ball; wrap in plastic wrap. Chill 1 hour or until firm.

Preheat oven to 350°. Place walnuts and turbinado sugar in a food processor; pulse 15 times or until mixture is coarsely ground. Place remaining 1 egg white in another small bowl; stir with a whisk.

Working with one portion of the dough at a time (keep remaining dough chilled until use), roll dough to a 1/8-inch thickness on a floured surface, and cut with a 2 1/2-inch round or decorative cutter. Place 24 cookies, evenly spaced, on a baking sheet coated with cooking spray.

Gently brush tops of cookies with egg white; sprinkle evenly with half of walnut mixture. Bake at 350° for 12 minutes or until pale brown. Remove cookies from pan; cool completely on wire racks. Repeat procedure with remaining dough, egg white, and walnut mixture. Makes 48 cookies

Kiss Cookies

1 (14-ounce) can sweetened condensed milk
3/4 cup creamy peanut butter
2 cups baking mix, such as Bisquick
1 teaspoon vanilla extract
Cooking spray
1/3 cup sugar
40 milk chocolate kisses

Preheat oven to 375°. Combine the milk and peanut butter in a large bowl. Beat with a mixer at high speed until creamy. Stir in the baking mix and vanilla. Combine.

Coat hands lightly with cooking spray, and shape dough into 40 ping-pong-size balls and roll in sugar. Place cookies 2 inches apart on nonstick baking sheets.

Bake cookies 9 minutes per batch or until lightly browned. Place 1 chocolate kiss in the center of each cookie. Cool on pan 3 minutes; remove cookies from pan. Cool completely on wire racks. Makes 40 cookies

Macaroon Cookies

1/3 cup butter or margarine, softened
1 (3-ounce) package cream cheese, softened
3/4 cup sugar
1 egg yolk
2 teaspoons orange juice
1 to 2 teaspoons almond extract
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
5 cups sweetened flaked coconut, divided
1 (10-ounce) package Hershey's Kisses Chocolates, unwrapped

Beat first 3 ingredients at medium speed with an electric mixer until blended. Add egg yolk, orange juice, and almond extract, beating until mixture is blended.

Combine flour, baking powder, and salt; gradually add to butter mixture, beating until blended. Stir in 3 cups coconut. Cover and chill 1 hour.

Shape dough into 1-inch balls; roll balls in remaining 2 cups coconut, and place on ungreased baking sheets.

Bake at 350° for 11 to 13 minutes or until cookies are lightly browned. Remove from oven, and press 1 chocolate into center of each warm cookie. Cool on baking sheets 1 minute. Remove to wire racks to cool completely. Makes 4 dozen

Chocolate Cookies

8 ounces semisweet chocolate, chopped
About 6 tablespoons butter or margarine
3/4 cup sugar
1 large egg
2 teaspoons vanilla
2/3 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips (6 oz.)

In a large bowl set over (but not touching) barely simmering water, stir chopped semisweet chocolate and butter often until chocolate is melted and mixture is smooth, about 5 minutes. Remove bowl from over water and, with a whisk or a mixer on medium speed, beat in the sugar, egg, and vanilla until well blended.

In a medium bowl, mix flour, baking soda, baking powder, and salt. Add to chocolate mixture and stir until well blended. Stir in chocolate chips. Drop dough in 1-tablespoon portions 3 inches apart onto buttered 12- by 15-inch baking sheets.

Bake in a 350° regular or convection oven just until cookies are set on the edges but still slightly soft in the center, 7 to 10 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool for 5 minutes, then use a wide spatula to transfer to racks to cool completely. Makes about 2 1/2 dozen cookies

Nutmeg Sugar Cookies

About 1/2 cup (1/4 lb.) butter or margarine, at room temperature
1/2 cup granulated sugar
1/2 cup powdered sugar
1/2 cup salad oil
1 large egg
1/2 teaspoon vanilla
About 2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

In a large bowl, with a mixer on medium speed, beat 1/2 cup butter, granulated sugar, and powdered sugar until smooth. Add oil, egg, and vanilla and beat until well blended.

In a medium bowl, mix 2 cups flour, baking soda, nutmeg, and salt. Stir into butter mixture, then beat until well blended. Cover bowl with plastic wrap and freeze until dough is firm, about 1 hour.

Shape dough into 1-inch balls and place about 2 inches apart on buttered 12- by 15-inch baking sheets. Press each cookie with the lightly floured tines of a fork to flatten slightly.

Bake cookies in a 350° regular or convection oven until edges are lightly browned, 8 to 10 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely. Makes about 3 dozen cookies

Danish Butter Cookies

1 cup (1/2 lb.) butter, at room temperature
1 cup granulated sugar
2 1/2 cups all-purpose flour
1 cup unsweetened shredded dried coconut
3/4 cup powdered sugar
2 tablespoons rum

In a bowl, with an electric mixer on medium speed, beat butter and sugar until smooth. Stir or beat in flour and coconut until well blended.

On cooking parchment-lined 12- by 15-inch baking sheets, shape 1/2-cup portions of dough into 3/4-inch-thick logs, each about 13 inches long; place about 3 inches apart. Press your fingers across each log to make ridges, flattening logs to about 1/8 inch in thinnest parts.

Bake logs in a 400° oven until edges are lightly browned, 8 to 10 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Slide a thin spatula under logs to loosen.

In a small bowl, mix powdered sugar and rum until smooth. Brush warm logs with powdered sugar mixture, then immediately cut diagonally into 1-inch-wide strips. Cool cookies completely on pans. Makes about 80 cookies

For best results, line baking sheets with cooking parchment or nonstick silicone pan liners.

Soft Ginger Cookies

1 cup vegetable oil
2 1/2 cups firmly packed brown sugar
2 large eggs
1 teaspoon vanilla
1/2 cup applesauce
4 1/2 cups all-purpose flour
2 1/2 tablespoons ground ginger
1 tablespoon baking soda
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt

In a bowl, with an electric mixer on medium speed, beat oil and brown sugar until smooth. Beat in eggs, vanilla, and applesauce until well blended, scraping down sides of bowl as needed.

In another bowl, mix flour, ginger, baking soda, nutmeg, cinnamon, and salt. Stir or beat into brown sugar mixture until well blended. Let dough stand at room temperature for 30 minutes.

Shape dough into 1/4-cup balls and set 2 1/2 inches apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.

Bake in a 350° oven just until cookies begin to brown, 8 to 10 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Using a wide spatula, transfer the cookies to racks to cool completely. Makes about 28 cookies

Peanut Butter Graham Cookies

1/2 cup (1/4 lb.) butter, at room temperature
3/4 cup firmly packed brown sugar
1 large egg
1/4 cup honey
1 cup chunky peanut butter
1 teaspoon vanilla
1 1/2 cups whole-wheat flour
1 cup finely crushed graham cracker crumbs
1/2 teaspoon baking soda
1/2 teaspoon salt

In a bowl, with an electric mixer on high speed, beat butter and brown sugar until smooth. Beat in egg, honey, 1/4 cup water, peanut butter, and vanilla until well blended, scraping sides of bowl as needed. In another bowl, mix flour, graham cracker crumbs, baking soda, and salt. Stir into butter mixture until well blended.

Shape dough into 1-inch balls and place 2 inches apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets. Press each cookie with a floured fork to make a crosshatch pattern.

Bake cookies in a 350° oven until edges are golden, about 12 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely. Makes about 60 cookies

Gingersnap Cookies

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons dark molasses
1 tablespoon cold strong brewed coffee
1/2 cup sugar
6 tablespoons butter or stick margarine, softened
2 tablespoons finely chopped crystallized ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons sugar

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a small bowl; set aside. Combine molasses and coffee in a small bowl; set aside.

Beat 1/2 cup sugar and butter at medium speed of a mixer until light and fluffy. Add ginger, cinnamon, and cloves; beat well. Add flour mixture and molasses mixture; beat at low speed until well-blended.

Gently press dough into a ball; wrap in plastic wrap, and freeze 15 minutes. Shape dough into a 7-inch roll; flatten to 1-inch thickness. Wrap in plastic wrap; freeze 8 hours or overnight.

Preheat oven to 350°. Cover 2 baking sheets with parchment paper; secure to baking sheets. Cut dough into 40 (1/8-inch-thick) slices; place 1/2-inch apart on prepared baking sheets.

Sprinkle with 2 tablespoons sugar. Bake at 350° for 10 minutes (cookies will be slightly soft in center, but will harden as they cool). Remove from baking sheets; cool completely on wire racks.

Note: Store the remaining gingersnaps in an airtight container. Makes 40 servings

Lemon-Iced Chocolate Spice Cookies

1 1/4 cups raisins
3 tablespoons fresh orange juice
1 cup plus 2 tablespoons butter or margarine, softened
1 cup sugar
1 large egg
2 teaspoons grated orange rind
1 1/2 teaspoons grated lemon rind
2 teaspoons vanilla extract
3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup cocoa
1 teaspoon ground cinnamon
1 teaspoon ground allspice
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
4 (1-ounce) semisweet chocolate squares, coarsely grated
Lemon Glaze
1/4 cup finely chopped candied orange peel (optional)

Combine raisins and orange juice in a small bowl, and let mixture stand at least 10 minutes.
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg and next 3 ingredients, beating well.

Combine all-purpose flour and next 7 ingredients, stirring well; gradually add half of flour mixture to butter mixture, beating well. Add raisin mixture and grated semisweet chocolate, stirring until blended. Stir in remaining flour mixture. Shape dough into 1-inch balls, and place on lightly greased baking sheets.

Bake cookies at 350° for 9 minutes or until almost firm. Cool on baking sheets 3 minutes. Remove to wire racks, and dip warm cookies in Lemon Glaze. Press a piece of chopped candied orange peel into the center of each cookie, if desired. Cool. Store cookies in an airtight container up to 3 weeks, or freeze up to 8 months. Makes 6 1/2 dozen

Lemon Glaze

2 cups sifted powdered sugar
2 tablespoons lemon juice
1 to 2 tablespoons orange juice

Combine sifted powdered sugar, lemon juice, and 1 tablespoon orange juice, stirring until smooth. Add additional orange juice until desired dipping consistency is reached. Makes 2/3 cup

Angel Heart Cookies

About 1/2 cup butter or margarine
2/3 cup granulated sugar
2/3 cup ricotta cheese
1 large egg
3/4 teaspoon lemon extract
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups powdered sugar
3 tablespoons milk

In a large bowl, with a mixer, beat 6 tablespoons butter and the granulated sugar until well blended. Add ricotta, egg, and 1/2 teaspoon lemon extract; beat until well mixed. In a medium bowl, mix flour, baking powder, baking soda, and salt. Add to butter mixture, stir to mix, then beat until well blended.

Butter 14- by 17-inch baking sheets. Drop batter in 1-tablespoon portions about 1 1/2 inches apart on sheets. Bake cookies in a 325° oven until golden brown, 20 to 25 minutes. If baking more than 1 pan at once, switch pan positions every 10 minutes. With a wide spatula, transfer cookies to racks.

Melt 2 tablespoons butter. In a deep bowl, mix butter, powdered sugar, 1/4 teaspoon lemon extract, and milk until smooth. One at a time, hold cookies by the edges and dip rounded tops into icing; set in a single layer, icing up, on racks and let stand until icing is firm, about 10 minutes. Serve, or store airtight up to 1 day; freeze to store longer. Makes About 3 1/2 dozen cookies

Frosted Ginger Cookies

1 cup granulated sugar, plus more for rolling cookies
3/4 cup butter, at room temperature
1 egg
3 tablespoons molasses
2 cups flour, sifted
1 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground nutmeg
1 cup powdered sugar
1 teaspoon lemon juice

Preheat oven to 350°. In a large bowl, cream 1 cup granulated sugar with butter until light and fluffy, about 3 minutes. Mix in egg and molasses. In a medium bowl, stir together flour, baking soda, and spices. Add to butter mixture and blend well.

Fill a shallow bowl with granulated sugar. Break off walnut-size pieces of dough and roll into balls; roll balls in sugar. Arrange on greased cookie sheets and bake until golden brown, about 10 minutes. Transfer to cooling racks.

Meanwhile, make glaze: Combine powdered sugar with 1 tbsp. water and stir until smooth, then stir in lemon juice. Drizzle glaze over cookies. Makes 40 cookies

Cookie Base

2 sticks unsalted butter, at room temperature
1 cup packed dark brown sugar
1/2 cup granulated sugar
2 tablespoons corn syrup
1 teaspoon vanilla extract
1 large egg
2 3/4 cups all-purpose flour
1/2 teaspoon kosher salt
1 1/4 teaspoons baking soda

Heat oven to 375°. Line two baking sheets with parchment paper or aluminum foil. With an electric mixer on medium-high, beat the butter, brown and granulated sugars, corn syrup, and vanilla for 3 minutes. Add the egg and beat until combined.

In a separate bowl, whisk together the flour, salt, and baking soda. Reduce mixer speed to low and slowly add the flour mixture to the egg mixture. Add ingredients from the variation of your choice.

Unless the directions for the variation state otherwise, form the dough into tablespoon-size mounds. Place on the prepared baking sheets, 2 inches apart. Bake until lightly browned at the edges, 12 to 15 minutes. Cool on the baking sheets for 5 minutes. Transfer the cookies to wire racks. Cool completely.

To Make Now and Bake Later: When you mix a batch of cookies, double the recipe. Bake half the dough according to the recipe and divide the rest into 4 equal portions. Roll each portion into a log about 1 1/2 inches in diameter. Wrap each log in plastic, then place in a resealable plastic bag.

To save yourself time and hassle, label the bag with the flavor, the oven temperature, and the baking time, adding 3 to 6 minutes to the regular oven time. Freeze the dough for up to 3 months.

To bake, slice the frozen dough into rounds about 1/2 inch thick, making as few or as many as you would like. Bake on a parchment- or foil-lined baking sheet. Makes 40 cookies

Oatmeal and Pie Spice Cookies

Cookie Base
2 cups old-fashioned oatmeal
1 teaspoon apple pie or pumpkin pie spice (or substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg)

Make the cookie base recipe, adding the oatmeal and apple pie or pumpkin pie spice (or substitute). Shape and bake as in the base recipe, or roll and freeze. Cool on the baking sheets for 5 minutes. Transfer the cookies to wire racks.

To Make Now and Bake Later: When you mix a batch of cookies, double the recipe. Bake half the dough according to the recipe and divide the rest into 4 equal portions. Roll each portion into a log about 1 1/2 inches in diameter. Wrap each log in plastic, then place in a resealable plastic bag.

To save yourself time and hassle, label the bag with the flavor, the oven temperature, and the baking time, adding 3 to 6 minutes to the regular oven time. Freeze the dough for up to 3 months. To bake, slice the frozen dough into rounds about 1/2 inch thick, making as few or as many as you would like. Bake on a parchment- or foil-lined baking sheet. Makes 60 cookies

Cookie Base
2 sticks unsalted butter, at room temperature
1 cup packed dark brown sugar
1/2 cup granulated sugar
2 tablespoons corn syrup
1 teaspoon vanilla extract
1 large egg
2 3/4 cups all-purpose flour
1/2 teaspoon kosher salt
1 1/4 teaspoons baking soda

Heat oven to 375°. Line two baking sheets with parchment paper or aluminum foil. With an electric mixer on medium-high, beat the butter, brown and granulated sugars, corn syrup, and vanilla for 3 minutes. Add the egg and beat until combined.

In a separate bowl, whisk together the flour, salt, and baking soda. Reduce mixer speed to low and slowly add the flour mixture to the egg mixture. Add ingredients from the variation of your choice.

Unless the directions for the variation state otherwise, form the dough into tablespoon-size mounds. Place on the prepared baking sheets, 2 inches apart. Bake until lightly browned at the edges, 12 to 15 minutes. Cool on the baking sheets for 5 minutes. Transfer the cookies to wire racks. Cool completely.

Spritz Cookies

1 cup shortening
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour, sifted
1/4 teaspoon salt
1/2 teaspoon baking powder
1/3 cup sugar*
1/8 teaspoon red or green food coloring gel
Chopped candied cherries (optional)

Beat shortening at medium speed with an electric mixer until creamy. Gradually add 3/4 cup sugar, beating until light and fluffy. Add egg and vanilla, beating until blended.

Combine flour, salt, and baking powder; gradually add to shortening mixture, beating at low speed until blended. Cover and chill 10 minutes.

Combine 1/3 cup sugar and food coloring gel in a zip-top plastic bag, and seal; shake and squeeze bag to evenly distribute color. (Too much gel will make sugar wet.)

Press dough into desired shapes using a cookie press. Sprinkle cookies with colored sugar, or top with candied cherries, if desired. Place cookies on ungreased baking sheets. Bake at 400° for 8 to 10 minutes or until lightly browned. Cool completely on wire racks.

Note - Red or green decorator sugar crystals may be substituted for sugar and food coloring gel. Makes about 6 dozen

Linzer Cookies

1 1/4 cups butter, softened
1 cup powdered sugar, sifted
2 1/2 cups all-purpose flour
1/2 cup finely chopped pecans, toasted
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 teaspoon grated lemon rind
1/4 cup seedless raspberry jam
Powdered sugar

Beat butter at medium speed with an electric mixer; gradually add 1 cup powdered sugar, beating until light and fluffy. Combine flour and next 5 ingredients; gradually add to butter mixture, beating just until blended.

Divide dough into 2 equal portions. Cover and chill 1 hour.

Roll each portion to a 1/8-inch thickness on a lightly floured surface; cut with a 3-inch star-shaped cutter. Cut centers out of half of cookies with a 1 1/2-inch star-shaped cutter. Place all stars on lightly greased baking sheets.

Bake at 325° for 15 minutes; cool on wire racks. Spread solid cookies with jam; sprinkle remaining stars with powdered sugar. Top each solid cookie with a hollow star. Makes 3 dozen

Lemon-Honey Drop Cookies

1/2 cup granulated sugar
7 tablespoons butter or stick margarine, softened
2 teaspoons grated lemon rind
1/3 cup honey
1/2 teaspoon lemon extract
1 large egg
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup plain yogurt
Cooking spray
1 cup powdered sugar
2 tablespoons fresh lemon juice
2 teaspoons grated lemon rind

Preheat oven to 350°. Beat first 3 ingredients with a mixer at medium speed until light and fluffy. Add honey, extract, and egg; beat until well-blended. Lightly spoon flour into dry measuring cups; level with a knife.

Combine flour, baking powder, and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until lightly browned.

Combine powdered sugar and juice in a small bowl; stir with a whisk. Brush powdered sugar mixture evenly over hot cookies. Sprinkle evenly with 2 teaspoons rind. Remove cookies from pan; cool on wire racks. Makes 32 cookies

Coconut-Macadamia Nut Cookies

1 cup all-purpose flour
1 cup regular oats
1 cup packed brown sugar
1/3 cup golden raisins
1/3 cup flaked sweetened coconut
1/4 cup chopped macadamia nuts
1/2 teaspoon baking soda
1/4 cup butter or stick margarine, melted
3 tablespoons water
2 tablespoons honey
Cooking spray

Preheat oven to 325°. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 6 ingredients (flour through baking soda). Combine butter, water, and honey, stirring well to combine. Add butter mixture to flour mixture, stirring until well-blended.

Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 325° for 10 minutes or until almost set. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan, and cool on wire racks. Makes 2 1/2 dozen

Ginger Chocolate Cookies

3/4 cup unsalted butter, plus more for baking sheet
2 cups flour
1/3 cup unsweetened cocoa powder
2 1/2 tablespoons ground ginger
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 1/2 teaspoons freshly ground nutmeg
1/2 teaspoon salt
1 cup packed light brown sugar
1/4 cup molasses
1 egg
1 teaspoon vanilla extract
8 ounces bittersweet chocolate, finely chopped
1/3 cup granulated sugar

Preheat oven to 350°. Butter a large baking sheet and set aside. In a medium bowl, whisk flour, cocoa powder, ginger, baking soda, cinnamon, nutmeg, and salt until thoroughly combined. Set aside.

In a large bowl, beat 3/4 cup butter and the brown sugar until light and fluffy, about 3 minutes. Add molasses, egg, and vanilla; beat to combine.

Mix in dry ingredients gently but thoroughly, scraping down sides of the bowl as necessary. (Batter will be thick.) Stir in chopped chocolate until well combined.

Form batter into 2-tbsp. balls, roll each ball in granulated sugar, and place 12 balls on buttered baking sheet. (If batter is too sticky, dampen your hands with water when forming balls.) Dip the bottom of a cup or glass in water and use it to flatten balls to a thickness of about 1/4 in., rewetting glass as necessary to prevent sticking.

Bake cookies 5 minutes, turn pan 180°, and bake until just set, about 5 minutes more. Cool on pan for 5 minutes, then transfer to cooling racks. Repeat forming and baking with remaining balls of dough. Makes about 36 cookies