7 Classic Cookie Recipes You Should Know How to Make

The cookie is the classic sweet treat that no one can resist, and today, we’re rounding up the best of the best. There are cookie recipes for every season and occasion, but sometimes, the simple and classic varieties are best, and that’s what we’re highlighting. Check out these seven classic cookie recipes you’ve been enjoying since childhood, then preheat the oven and whip some up.

1. The Chocolate Chip Cookie

classic cookie recipes

Chocolate chip cookies | iStock.com

Everyone has his or her favorite formula for the iconic chocolate chip cookie, but we’re giving a nod to the recipe for the Neiman Marcus chocolate chip cookie, featured on Food.com. Cookie lovers know the tale of the Neiman Marcus shopper shelling out $250 for this recipe, so we figure it’s worth passing on. The ingredient that makes these cookies so flavorful is the instant espresso powder, as it brings out the richness of the semi-sweet chocolate chips, and the perfect combination of the other baking staples don’t hurt either.


  • ½ cup unsalted butter, softened
  • 1 cup dark brown sugar
  • 3 tablespoons granulated sugar
  • 1 egg
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1¾ cups flour
  • 1¼ teaspoons instant espresso powder, crushed
  • 8 ounces semi-sweet chocolate chips

Directions: Preheat the oven to 375 degrees Fahrenheit. Cream the butter with the sugars until fluffy. Beat in the egg and vanilla extract. Combine the dry ingredients and beat into the butter mixture. Stir in the chocolate chips. Form large round patties ¼-inch thick. Place on a greased or parchment lined cookie sheet.

Bake for 8 to 10 minutes for soft and chewy, or 10 to 12 minutes for crispier cookies. Remove from oven and allow cookies to set for an additional 2 minutes before transferring them to a wire rack for cooling.

2. The Peanut Butter Cookie

cookie dough, peanut butter

Peanut butter cookies | iStock.com

Our next cookie requires just 6 ingredients but one is especially key: peanut butter. If that doesn’t give it away, we’re highlighting Martha Stewart’s recipe for the peanut butter cookie and her formula yields 48 sweet treats, with a required 18 to 22 minutes of baking time.


  • 1½ cups crunchy peanut butter
  • 1 cup packed light-brown sugar
  • ½ cup softened unsalted butter
  • 1 large egg
  • 1½ cups all-purpose flour, (spooned and leveled)
  • 1 teaspoon baking powder

Directions: Preheat oven to 350 degrees Fahrenheit. Whisk together flour and baking powder in a medium bowl; set aside. Beat peanut butter, sugar, and butter until smooth in a large bowl. Beat in egg. Gradually add flour mixture, beating to combine.

Pinch off dough by the tablespoon; roll into balls. Place 2 inches apart on parchment-lined baking sheets. Using a fork, press balls in a crisscross pattern, flattening to a ½-inch thickness. Bake cookies, rotating halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack.

3. The Snickerdoodle

Snickerdoodle, cookie

Snickerdoodle cookie | iStock.com

Some people like their snickerdoodles studded with nuts and chocolate chips, but we’re featuring a recipe for the traditional treat, sans add-ins. The key to the best snickerdoodles is cream of tartar, so if you don’t have it in the pantry, pick it up at the store and then follow this fool-proof recipe from Averie Cooks.


  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ⅓ cup light brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon cream of tartar
  • ¼ teaspoon salt, optional and to taste

For rolling

  • ¼ cup granulated sugar
  • 2 teaspoons cinnamon

Directions: For the dough: Combine the butter and sugars, and beat using a stand mixer on medium-high speed until creamed and well combined, about 3 minutes.

Scrape the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until well combined, light and fluffy, about 3 minutes. Scrape the sides of the bowl, and add the flour, baking soda, cream of tartar, and optional salt, and beat on low speed until just combined, about 1 minute.

Form approximately 14 equal-sized mounds of dough, roll into balls, and flatten slightly. Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 1 hour, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. Preheat oven to 350 degrees Fahrenheit, line a baking sheet with a Silpat or spray with cooking spray.

For rolling: In a small bowl, combine sugar, cinnamon, and stir to combine. Dredge each mound of dough through cinnamon-sugar. Place dough mounds on baking sheet, spaced at least 2 inches apart and bake for about 9 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake for soft, pillowy cookies. For firmer cookies, bake a minute or two longer. Cookies firm up as they cool.

4. The Oatmeal Raisin Cookie

Oatmeal raisin cookies

Oatmeal raisin cookies | iStock.com

If you’re an oatmeal raisin fan, this recipe from Taste of Home is for you. The classic cookies do not have chocolate chips, but what they lack in chocolate they make up for in juicy raisins and rich, hearty flavor. There’s a reason the dried-grapes-in-cookies phenomenon has lasted this long, and classic oatmeal raisin cookie lovers continue to enjoy the sweet treats, chocoholics or not.


  • 1 cup shortening
  • 1 cup sugar
  • 1 cup packed light brown sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2½ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 cups old-fashioned oats
  • 1 cup raisins
  • 1 cup coarsely chopped pecans, optional

Directions: Preheat oven to 350 degrees Fahrenheit. Cream the shortening and sugars until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, salt, and cinnamon. Add to creamed mixture, just until combined. Stir in the oats, raisins and pecans if desired.

Shape into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Flatten with a greased glass bottom. Bake for 10 to 11 minutes or until golden brown. Do not overbake. Remove to a wire rack to cool.

5. The Sugar Cookie

Lemon sugar cookies

Sugar cookies | iStock.com

There’s something about the simple flavor of sugar cookies that people with sweet teeth will never be able to deny, and now no one has to. Instead of spending money on a dessert that can mastered at home by even the most inexperienced of bakers, follow this formula from A Spicy Perspective for sugar cookies that are as classic as they come.


  • 3 cups all purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon fine sea salt
  • 3 sticks unsalted butter, softened
  • 1½ cups granulated sugar plus extra for rolling
  • 2 large eggs
  • 1 tablespoon pure vanilla extract

Directions: Preheat the oven to 375 degrees Fahrenheit. Line several baking sheets with parchment paper. In a medium bowl, mix the flour, baking powder, and salt.

In the bowl of your electric mixer, place the softened butter and sugar. Cream the butter and sugar together on high until light and fluffy, 3 to 5 minutes. Turn the mixer on low and add the eggs and vanilla extract. Scrape the bowl.

With the mixer running on low, slowly add the flour mixture. Scrape the bowl and beat again for 30 seconds.

Pour some extra sugar into a bowl to coat the cookies. Scoop the dough out and roll into 1 inch balls. Shake each ball in the sugar bowl to coat, then place on the cookie sheets 2 inches apart. Use the bottom of a drinking glass to press down on each ball, until it’s ⅓ to ½ inch thick.

Bake each sheet of sugar cookies for 9 to 11 minutes, until the edges are slightly golden and the centers are just barely set. Cool completely on the cookie sheets.

6. The Molasses Cookie

molasses cookies

Molasses cookies | iStock.com

In our mind, molasses cookies know no seasons. They’re that good. Make your own at home via Bon Appetit’s expert recipe. As long as you don’t overbake your cookies, these sweet treats are sure to please.


  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¾ teaspoon ground cardamom
  • ½ teaspoon kosher salt
  • 1 large egg
  • ½ cup unsalted butter, melted
  • cup granulated sugar
  • cup mild-flavored or robust-flavored molasses
  • ¼ cup dark brown sugar
  • Coarse sanding or raw sugar (for rolling)

Directions: Preheat oven to 375 degrees Fahrenheit. Whisk flour, baking soda, cinnamon, ginger, cardamom, and salt in a small bowl. In a medium bowl, whisk egg, butter, granulated sugar, molasses, and brown sugar in a medium bowl. Mix in dry ingredients just to combine.

Place sanding sugar in a shallow bowl. Scoop out dough by the tablespoonful and roll into balls. Roll in sugar and place on 2 parchment-lined baking sheets, spacing 2 inches apart.

Bake cookies, rotating baking sheets halfway through, until cookies are puffed, cracked, and just set around edges, 8 to 10 minutes. Transfer to wire racks and let cool.

7. The Black and White Cookie

Black and White Cookies

Black and white cookies | iStock.com

Last up is a recipe for the New York deli classic from Brown Eyed Baker. Black and white cookies are big, pretty, and hearty. They’re found all over New York City, but with this recipe, you can bring them right to your kitchen. The fickle cookie isn’t the easiest to make, but luckily we have Brown Eyed Baker who breaks it down for us. Cake flour and the right amount of baking powder are key, and patience to ice your black and white cookies is also required. Follow this formula and master this classic cookie. We promise you’ll reap the sweet benefits of your labor.



  • 4 cups cake flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, at cool room temperature
  • 1¾ cups granulated sugar
  • 2 eggs, at room temperature
  • ½ teaspoon vanilla extract
  • ¼ teaspoon lemon extract
  • 1 cup milk


  • 2 ounces unsweetened chocolate, finely chopped
  • ⅓ cup water
  • ¼ cup light corn syrup
  • 5 cups powdered sugar
  • ½ teaspoon vanilla extract

Directions: Adjust the oven racks to lower-middle and upper-middle positions and preheat the oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper or a silicone baking mat.

Whisk together the flour, baking powder, and salt in a large bowl; set aside.

Beat the butter at medium speed for 30 seconds. Keeping the mixer running, gradually add in the sugar and then slowly increase the speed to medium-high and beat until the mixture is light and fluffy, about 3 minutes. Scrape the sides of the bowl and add the eggs, vanilla, and lemon extract. Beat at medium speed until combined, about 30 seconds. Scrape down the sides and bottom of the bowl again. With mixer on low speed, alternately add the flour in four additions and the milk in three additions, and mix until just combined. Stir the mixture a few more times to ensure all of the flour has been incorporated.

Use a ¼-cup measuring cup to scoop mounds of dough onto the prepared baking sheets about two inches apart. Wet your fingers, and gently press each mound of dough into a 2½-inch circle. Bake until the edges of the cookies are set and light golden brown, about 20 minutes. Allow the cookies to cool for 2 minutes on the baking sheets, then remove to a wire rack to cool completely.

To make the icings: In a medium bowl, melt the chocolate; set aside. In a medium saucepan over medium heat, bring the water and corn syrup to a boil. Remove from the heat and whisk in the powdered sugar and vanilla extract. Transfer ¾ cup of the icing to the bowl with the melted chocolate and whisk to combine.

To ice the cookies: Place wire racks over wax paper to catch any drips. Use a small offset spatula to spread about 2 tablespoons of the vanilla icing onto half of each cookie. Place the finished cookies on the wire racks and allow to set for at least 15 minutes.

Again using a small offset spatula, spread the chocolate icing on the half of each cookie, scraping any excess icing from around the edge of the cookies. Place the finished cookies on the wire racks and allow to set for at least 1 hour.