61 Popular Types of Cookies from Around the World
Cookies are a universal treat that brings joy to people of all ages. But let’s face it, most of us stick to the same few types we’ve always known. I’ve been there, too, and I know how limiting that can be.
That’s why I’m here to open your eyes to the wide world of cookies. In this post, I’ll take you on a global cookie tour, introducing you to over 61 popular types from different cultures.
You’ll learn about unique flavors, textures, and baking methods that inspire you to try something new.
Get ready to expand your cookie horizons and discover your next favorite treat!
List of Types of Cookies to Enjoy
1. Chocolate Chip Cookies
Chocolate chip cookies are classic American treats. They have a soft, chewy texture and a buttery taste, and they are loaded with semi-sweet chocolate chips.
They are often enjoyed warm, with variations including the addition of nuts or using white chocolate chips.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 1/4 cups |
| Unsalted butter | 1 cup |
| Granulated sugar | 1/2 cup |
| Brown sugar | 1 cup |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| Baking soda | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Semi-sweet chocolate chips | 2 cups |
Baking Method
- Preheat oven to 350°F (175°C).
- Cream butter and sugars until fluffy, then add eggs and vanilla.
- Gradually add dry ingredients and mix until combined.
- Stir in chocolate chips, then drop spoonfuls onto a baking sheet.
- Bake for 10-12 minutes until the edges are golden. Cool slightly before serving.
2. Oatmeal Raisin Cookies
Oatmeal raisin cookies are hearty and chewy. They have a wholesome oat taste and a natural sweetness from raisins.
Variations often include adding nuts or a touch of cinnamon for added flavor.
| Ingredient | Quantity |
|---|---|
| Rolled oats | 3 cups |
| All-purpose flour | 1 1/2 cups |
| Unsalted butter | 1 cup |
| Brown sugar | 1 cup |
| Granulated sugar | 1/2 cup |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| Baking soda | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Raisins | 1 cup |
Baking Method
- Preheat oven to 350°F (175°C).
- Cream butter with sugars, then beat in eggs and vanilla.
- Mix dry ingredients separately, then combine with the wet mixture.
- Stir in oats and raisins, and spoon dough onto a baking sheet.
- Bake for 10-12 minutes until lightly golden. Cool before removing from the sheet.
3. Snickerdoodles
Snickerdoodles are classic American cookies known for their crisp edges and soft centers, coated in cinnamon sugar.
They have a slightly tangy taste due to the cream of tartar, with variations sometimes adding a touch of nutmeg.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 3/4 cups |
| Unsalted butter | 1 cup |
| Granulated sugar | 1 1/2 cups |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| Cream of tartar | 2 teaspoons |
| Baking soda | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Ground cinnamon | 2 teaspoons |
| Sugar (for coating) | 1/4 cup |
Baking Method
- Preheat oven to 375°F (190°C).
- Cream butter and sugar, then add eggs and vanilla.
- Mix dry ingredients and add to the wet mixture.
- Roll dough into balls, coat in cinnamon sugar, and place on a baking sheet.
- Bake for 8-10 minutes until set. Cool slightly before serving.
4. Maple Cookies
Maple cookies are a Canadian favorite. They feature a rich maple flavor and a soft, chewy texture.
The dough often includes real maple syrup; variations may consist of nuts like pecans for added crunch.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 1/4 cups |
| Unsalted butter | 1/2 cup |
| Maple syrup | 1/2 cup |
| Brown sugar | 1/2 cup |
| Eggs | 1 large |
| Vanilla extract | 1 teaspoon |
| Baking powder | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Chopped pecans (optional) | 1/2 cup |
Baking Method
- Preheat oven to 350°F (175°C).
- Cream butter with sugar, then add eggs, vanilla, and maple syrup.
- Mix dry ingredients and fold into the wet mixture.
- Drop spoonfuls of dough onto a baking sheet.
- Bake for 12-15 minutes until golden brown. Cool before serving.
5. Shortbread
Shortbread is a traditional Scottish cookie characterized by its rich, buttery flavor and crumbly texture.
It is often made with just three ingredients—flour, butter, and sugar—though some variations add a hint of vanilla or lemon zest.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Unsalted butter | 1 cup |
| Powdered sugar | 1/2 cup |
| Salt | 1/4 teaspoon |
Baking Method
- Preheat oven to 325°F (165°C).
- Mix butter and sugar until smooth.
- Gradually add flour and salt, mixing until a dough forms.
- Press dough into a baking pan and score into bars or shapes.
- Bake for 20-25 minutes until edges are lightly golden. Cool before cutting.
6. Macarons
Macarons are delicate French cookies made from almond flour and egg whites. They have a crisp shell and a chewy interior.
They are typically filled with buttercream, ganache, or jam, with countless flavor variations, such as raspberry, pistachio, or chocolate.
| Ingredient | Quantity |
|---|---|
| Almond flour | 1 cup |
| Powdered sugar | 1 1/2 cups |
| Egg whites | 3 large |
| Granulated sugar | 1/4 cup |
| Food coloring | As desired |
| Filling (buttercream, ganache, etc.) | 1/2 cup |
Baking Method
- Preheat oven to 300°F (150°C).
- Sift almond flour and powdered sugar together.
- Beat egg whites until foamy, then gradually add granulated sugar and food coloring.
- Fold dry ingredients into the meringue.
- Pipe small circles onto a baking sheet and let rest for 30 minutes.
- Bake for 15-18 minutes until set. Cool, then sandwich with filling.
7. Madeleines
Madeleines are small, shell-shaped French cakes with a light, airy texture and a buttery, lemony flavor.
They are traditionally baked in special molds, and variations include a dusting of powdered sugar or a chocolate dip.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 cup |
| Unsalted butter | 1/2 cup |
| Granulated sugar | 2/3 cup |
| Eggs | 2 large |
| Lemon zest | 1 teaspoon |
| Baking powder | 1 teaspoon |
| Vanilla extract | 1 teaspoon |
| Salt | 1/4 teaspoon |
Baking Method
- Preheat oven to 375°F (190°C).
- Whisk eggs and sugar until pale and thick, then add lemon zest and vanilla.
- Fold in flour, baking powder, and salt, followed by melted butter.
- Spoon batter into greased madeleine molds.
- Bake for 10-12 minutes until edges are golden. Cool in the molds before removing.
8. Biscotti
Biscotti are Italian twice-baked cookies that are crunchy and perfect for dunking in coffee.
They can be flavored with almonds, anise, or chocolate, with variations including dried fruits or dipping the finished biscotti in chocolate.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 3/4 cup |
| Baking powder | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| Almonds (optional) | 1 cup |
Baking Method
- Preheat oven to 350°F (175°C).
- Mix flour, sugar, baking powder, and salt.
- Beat eggs and vanilla, then combine with dry ingredients. Fold in almonds.
- Shape dough into a log, place on a baking sheet and flatten slightly.
- Bake for 25 minutes, then cool slightly. Slice and bake again for 10-15 minutes until crisp.
9. Pizzelle
Pizzelle are thin, crisp Italian waffle cookies traditionally flavored with anise. They are made using a pizzelle iron, and variations include vanilla or lemon flavoring.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 3/4 cup |
| Eggs | 3 large |
| Unsalted butter | 1/2 cup |
| Vanilla or anise extract | 1 teaspoon |
| Baking powder | 1 1/2 teaspoons |
| Salt | 1/4 teaspoon |
Baking Method
- Preheat pizzelle iron according to the manufacturer’s instructions.
- Beat eggs and sugar until thick, then add melted butter and extract.
- Stir in flour, baking powder, and salt until combined.
- Drop a spoonful of batter onto the iron, close, and cook until golden.
- Remove and cool on a wire rack.
10. Speculaas
Speculaas are spiced cookies from the Netherlands, often enjoyed during the winter holidays. They have a deep, warm flavor from spices like cinnamon, nutmeg, and cloves, with a crispy texture.
Variations sometimes include sliced almonds for added crunch.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Brown sugar | 3/4 cup |
| Ground cinnamon | 2 teaspoons |
| Ground cloves | 1/2 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Baking powder | 1/2 teaspoon |
| Unsalted butter | 1/2 cup |
| Milk | 2 tablespoons |
Baking Method
- Preheat oven to 350°F (175°C).
- Cream butter and sugar until smooth, then mix in the milk.
- Combine dry ingredients and gradually stir into the wet mixture until a dough forms.
- Roll out the dough and cut into shapes using cookie cutters.
- Bake for 10-12 minutes until the edges are golden. Cool on a wire rack.
11. Stroopwafels
Stroopwafels are a Dutch delicacy consisting of two thin waffle cookies with a caramel syrup filling the middle. They are often placed over hot coffee or tea to warm the filling before eating.
Variations may include flavored syrups such as honey or cinnamon.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Active dry yeast | 1 packet (7g) |
| Unsalted butter | 1/2 cup |
| Granulated sugar | 1/4 cup |
| Eggs | 1 large |
| Warm milk | 1/2 cup |
| Brown sugar | 1 cup (for filling) |
| Butter | 1/4 cup (for filling) |
| Corn syrup | 1/4 cup (for filling) |
| Ground cinnamon | 1 teaspoon (for filling) |
Baking Method
- Dissolve yeast in warm milk and let sit for 5 minutes.
- Mix flour, sugar, and butter; add the yeast mixture and egg, kneading into a dough.
- Let the dough rise for 1 hour.
- Roll dough into balls, then press in a preheated stroopwafel iron until golden.
- For the filling, melt butter and stir in brown sugar, corn syrup, and cinnamon.
- Cut the waffles in half and spread the syrup mixture between the layers.
12. Gingerbread Cookies
Gingerbread cookies are traditional spiced cookies popular during the holiday season. They have a rich molasses flavor and a warm blend of spices, such as ginger, cinnamon, and cloves.
They are often cut into shapes and decorated with icing. Variations include adding orange zest or using different spices.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 3 cups |
| Ground ginger | 1 tablespoon |
| Ground cinnamon | 1 teaspoon |
| Ground cloves | 1/2 teaspoon |
| Baking soda | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Unsalted butter | 1/2 cup |
| Brown sugar | 3/4 cup |
| Molasses | 1/2 cup |
| Egg | 1 large |
Baking Method
- Preheat oven to 350°F (175°C).
- Cream butter and sugar until light, then beat the egg and molasses.
- Combine dry ingredients and gradually mix into the wet ingredients to form a dough.
- Roll out the dough and cut into desired shapes.
- Bake for 8-10 minutes until firm. Cool before decorating.
13. Linzer Cookies
Linzer cookies are Austrian sandwich cookies with a jam filling, typically raspberry, and a dusting of powdered sugar.
They have a tender, buttery texture and a delicate almond flavor. Variations can include different types of jam or nuts.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 1/2 cups |
| Almond flour | 1/2 cup |
| Unsalted butter | 1/2 cup |
| Granulated sugar | 1/2 cup |
| Vanilla extract | One teaspoon |
| Ground cinnamon | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Egg yolk | One large |
| Raspberry jam | 1/2 cup |
| Powdered sugar | For dusting |
Baking Method
- Preheat oven to 350°F (175°C).
- Cream butter and sugar, then add egg yolk and vanilla.
- Mix almond flour, all-purpose flour, cinnamon, and salt to form a dough.
- Roll out the dough and cut into circles, cutting a smaller circle out of the center of half the cookies.
- Bake for 10-12 minutes until lightly golden. Cool, then sandwich with jam and dust with powdered sugar.
14. Kourabiedes
Kourabiedes are Greek butter cookies often made for special occasions. They have a rich, crumbly texture and a coating of powdered sugar.
They are typically flavored with brandy or almond extract, with variations including chopped nuts.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Unsalted butter | 1 cup |
| Powdered sugar | 1/2 cup |
| Almond extract | 1 teaspoon |
| Brandy | 1 tablespoon |
| Baking powder | 1/2 teaspoon |
| Chopped almonds (optional) | 1/2 cup |
| Powdered sugar (for coating) | 1 cup |
Baking Method
- Preheat oven to 350°F (175°C).
- Cream butter and powdered sugar until fluffy; add almond extract and brandy.
- Mix flour, baking powder, and chopped almonds to form a dough.
- Shape dough into small balls or crescents and place on a baking sheet.
- Bake for 15-20 minutes until lightly golden. Cool slightly, then roll in powdered sugar.
15. Melomakarona
Melomakarona are traditional Greek cookies soaked in honey syrup and topped with chopped walnuts. They are often made during Christmas, with a soft, spiced dough featuring flavors like orange, cinnamon, and cloves.
Variations may include dipping the cookies in chocolate.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 3 cups |
| Semolina | 1/2 cup |
| Orange juice | 1/2 cup |
| Olive oil | 1/2 cup |
| Sugar | 1/2 cup |
| Ground cinnamon | 1 teaspoon |
| Ground cloves | 1/2 teaspoon |
| Baking powder | 1 teaspoon |
| Baking soda | 1/2 teaspoon |
| Honey | 1/2 cup (for syrup) |
| Water | 1/2 cup (for syrup) |
| Chopped walnuts | 1/2 cup (for topping) |
Baking Method
- Preheat oven to 350°F (175°C).
- Mix flour, semolina, baking powder, and spices in a bowl.
- In another bowl, whisk together orange juice, olive oil, and sugar.
- Combine wet and dry ingredients to form a dough, then shape into ovals.
- Bake for 20-25 minutes until golden brown.
- For the syrup, simmer honey and water, then soak the warm cookies in the syrup.
- Sprinkle with chopped walnuts and let cool.
16. Alfajores
Alfajores are popular cookies in Argentina. They consist of two soft, crumbly cookies sandwiched with dulce de leche and often rolled in coconut or coated with chocolate.
They have a melt-in-the-mouth texture and are sometimes flavored with vanilla or lemon zest.
| Ingredient | Quantity |
|---|---|
| Cornstarch | 1 1/2 cups |
| All-purpose flour | 1 cup |
| Unsalted butter | 1/2 cup |
| Powdered sugar | 1/2 cup |
| Egg yolks | 2 large |
| Vanilla extract | 1 teaspoon |
| Lemon zest | 1 teaspoon |
| Dulce de leche | 1/2 cup |
| Shredded coconut (optional) | 1/2 cup |
Baking Method
- Preheat oven to 350°F (175°C).
- Cream butter and sugar until light, then add egg yolks, vanilla, and lemon zest.
- Mix in cornstarch and flour to form a dough.
- Roll out dough and cut into circles, then bake for 8-10 minutes until lightly golden.
- Cool, then sandwich with dulce de leche and roll edges in shredded coconut if desired.
17. Polvorones
Polvorones, also known as Mexican wedding cookies, are crumbly, nutty cookies rolled in powdered sugar. They are traditionally made with ground nuts like almonds or pecans and have a melt-in-the-mouth texture.
Variations include using different nuts or adding a hint of cinnamon.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Unsalted butter | 1 cup |
| Powdered sugar | 1/2 cup |
| Ground almonds or pecans | 1 cup |
| Vanilla extract | 1 teaspoon |
| Ground cinnamon (optional) | 1/2 teaspoon |
| Powdered sugar (for coating) | 1 cup |
Baking Method
- Preheat oven to 350°F (175°C).
- Cream butter and sugar, then add vanilla and ground nuts.
- Mix in flour and cinnamon to form a dough.
- Shape dough into small balls and place on a baking sheet.
- Bake for 15-20 minutes until lightly golden. Cool slightly, then roll in powdered sugar.
18. Chilenitos
Chilenitos are traditional Chilean sandwich cookies filled with dulce de leche and often dusted with powdered sugar or coated with meringue.
They are soft and tender, and variations include adding lemon zest or coconut.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Cornstarch | 1/2 cup |
| Unsalted butter | 1/2 cup |
| Powdered sugar | 1/2 cup |
| Egg yolks | 2 large |
| Vanilla extract | 1 teaspoon |
| Dulce de leche | 1/2 cup |
| Powdered sugar | For dusting |
Baking Method
- Preheat oven to 350°F (175°C).
- Cream butter and sugar, then add egg yolks and vanilla.
- Mix in flour and cornstarch to form a dough.
- Roll out the dough and cut into circles, then bake for 8-10 minutes until lightly golden.
- Cool, then sandwich with dulce de leche and dust with powdered sugar.
19. Pastelitos de Guayaba
Pastelitos de Guayaba are Cuban pastries made with puff pastry filled with sweet guava paste. They are typically served as a dessert or snack, often with a dusting of powdered sugar.
Variations may include adding cream cheese to the filling for a richer taste.
| Ingredient | Quantity |
|---|---|
| Puff pastry sheets | 2 sheets |
| Guava paste | 1 cup |
| Cream cheese (optional) | 1/2 cup |
| Powdered sugar | For dusting |
| Egg (for egg wash) | 1 large |
Baking Method
- Preheat oven to 375°F (190°C).
- Roll out puff pastry and cut into squares.
- Place a spoonful of guava paste (and cream cheese if using) in the center of each square.
- Fold the pastry over the filling and seal the edges.
- Brush with egg wash and bake for 15-20 minutes until golden and puffed.
- Dust with powdered sugar before serving.
20. Cocadas
Cocadas are popular coconut cookies from Latin America, known for their chewy texture and rich coconut flavor.
They are often made with sweetened condensed milk and sometimes include ingredients like almonds or lime zest. Variations may include dipping them in chocolate.
| Ingredient | Quantity |
|---|---|
| Sweetened condensed milk | 1 can (14 oz) |
| Shredded coconut | 3 cups |
| Almond extract (optional) | 1 teaspoon |
| Lime zest (optional) | 1 teaspoon |
| Egg whites | 2 large |
Baking Method
- Preheat oven to 350°F (175°C).
- Mix condensed milk with shredded coconut, almond extract, and lime zest.
- In a separate bowl, beat egg whites until stiff peaks form, then fold into the coconut mixture.
- Drop spoonfuls of the mixture onto a baking sheet lined with parchment paper.
- Bake for 15-18 minutes until golden brown around the edges. Cool before serving.
21. Anzac Biscuits
Anzac biscuits are a traditional Australian and New Zealand cookie made with oats, coconut, and golden syrup.
They are crunchy and have a rich, caramel-like flavor. Variations may include adding nuts or raisins.
| Ingredient | Quantity |
|---|---|
| Rolled oats | 1 cup |
| All-purpose flour | 1 cup |
| Shredded coconut | 1 cup |
| Unsalted butter | 1/2 cup |
| Golden syrup | 2 tablespoons |
| Brown sugar | 1/2 cup |
| Baking soda | 1 teaspoon |
| Boiling water | 2 tablespoons |
Baking Method
- Preheat oven to 350°F (175°C).
- Combine oats, flour, coconut, and sugar in a bowl.
- Melt butter and golden syrup together, then dissolve baking soda in boiling water and add to the butter mixture.
- Pour wet ingredients into the dry mixture and stir to combine.
- Drop spoonfuls of dough onto a baking sheet and flatten slightly.
- Bake for 10-12 minutes until golden brown. Cool on a wire rack.
22. Lamingtons
Lamingtons are Australian sponge cakes coated in chocolate and rolled in shredded coconut. They are soft and moist, often with a layer of jam in the middle.
Variations include using different types of jam or adding a layer of cream.
| Ingredient | Quantity |
|---|---|
| Sponge cake (pre-baked) | 1 square cake |
| Chocolate icing | 1 cup |
| Shredded coconut | 2 cups |
| Strawberry jam (optional) | 1/2 cup |
| Whipped cream (optional) | 1/2 cup |
Baking Method
- Cut sponge cake into squares.
- Dip each square into chocolate icing, allowing excess to drip off.
- Roll the coated squares in shredded coconut.
- If desired, split the squares in half and fill with jam and cream before coating.
23. Fortune Cookies
Fortune cookies are thin, crisp cookies with a sweet, mild flavor and a paper fortune inside. They are commonly served in Chinese restaurants, often flavored with vanilla or almond extract.
Variations may include adding a hint of lemon or dipping the edges in chocolate.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1/2 cup |
| Cornstarch | 1 tablespoon |
| Granulated sugar | 1/2 cup |
| Egg whites | 2 large |
| Vanilla or almond extract | 1 teaspoon |
| Melted butter | 2 tablespoons |
| Water | 2 tablespoons |
Baking Method
- Preheat oven to 350°F (175°C).
- Beat egg whites with sugar, then add melted butter, water, and extract.
- Stir in flour and cornstarch to make a smooth batter.
- Drop small spoonfuls onto a baking sheet and spread thinly.
- Bake for 7-8 minutes until edges are golden. Quickly place a fortune in the center and fold before they harden.
24. Mooncakes
Mooncakes are traditional Chinese pastries typically eaten during the Mid-Autumn Festival. They have a dense filling, usually made from lotus seed paste or red bean paste, and are often decorated with intricate designs.
Variations include salted egg yolks or nuts in the filling.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Golden syrup | 1/2 cup |
| Vegetable oil | 1/4 cup |
| Alkaline water | 1 teaspoon |
| Lotus seed paste or red bean paste | 1 cup |
| Salted egg yolks (optional) | 4 pieces |
| Melon seeds (optional) | 1/4 cup |
Baking Method
- Preheat oven to 350°F (175°C).
- Mix golden syrup, oil, and alkaline water, then gradually add flour to form a dough.
- Divide the dough and filling into equal portions, and wrap the filling in the dough.
- Press into a mooncake mold to shape, then bake for 15-20 minutes until golden.
- Cool before serving, traditionally letting them rest for a few days to allow the flavor to develop.
25. Nankhatai
Nankhatai are Indian shortbread cookies with a crumbly texture and a delicate flavor, often made with cardamom and sometimes topped with nuts like almonds or pistachios.
Variations may include saffron or using gram flour for a unique taste.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 cup |
| Gram flour (besan) | 1/2 cup |
| Semolina | 1/4 cup |
| Powdered sugar | 1/2 cup |
| Ghee or butter | 1/2 cup |
| Cardamom powder | 1/2 teaspoon |
| Baking powder | 1/4 teaspoon |
| Sliced almonds or pistachios | 1/4 cup |
Baking Method
- Preheat oven to 350°F (175°C).
- Mix flour, gram flour, semolina, and baking powder in a bowl.
- Cream ghee and sugar until light, then mix in the dry ingredients and cardamom powder to form a dough.
- Shape dough into small balls, flatten slightly, and place on a baking sheet.
- Press a nut slice into the center of each cookie and bake for 12-15 minutes until golden. Cool on a wire rack.
26. Pineapple Tarts
Pineapple tarts are popular in Southeast Asia, especially during festive seasons like Chinese New Year. They consist of a buttery, crumbly pastry filled with sweet, tangy pineapple jam.
Variations may include using other fruit jams or adding spices like cinnamon.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Unsalted butter | 1 cup |
| Powdered sugar | 1/4 cup |
| Egg yolk | 1 large |
| Pineapple jam | 1/2 cup |
| Vanilla extract | 1 teaspoon |
| Egg wash (for brushing) | 1 egg |
Baking Method
- Preheat oven to 350°F (175°C).
- Cream butter and sugar until fluffy, then add egg yolk and vanilla.
- Mix in flour to form a soft dough.
- Roll out dough and cut into small rounds or press into tart molds.
- Fill with pineapple jam, brush with egg wash, and bake for 15-18 minutes until golden.
27. Kueh Bangkit
Kueh Bangkit are traditional Malaysian and Indonesian cookies made with tapioca flour and coconut milk, known for their melt-in-the-mouth texture.
They are often shaped into flowers or other designs and are popular during Chinese New Year. Variations may include adding pandan flavoring or using palm sugar.
| Ingredient | Quantity |
|---|---|
| Tapioca flour | 2 cups |
| Coconut milk | 1/2 cup |
| Powdered sugar | 1/2 cup |
| Egg yolk | 1 large |
| Pandan extract (optional) | 1/2 teaspoon |
Baking Method
- Preheat oven to 300°F (150°C).
- Lightly toast tapioca flour, then set aside to cool.
- Beat egg yolk with sugar until smooth, then add coconut milk and pandan extract.
- Gradually mix in the flour to form a dough, then roll out and cut into shapes.
- Bake for 15-20 minutes until firm but not browned. Cool completely before storing.
28. Ma’amoul
Ma’amoul are traditional Middle Eastern shortbread cookies filled with dates, nuts, or figs. They are often served during religious holidays and are known for their intricate designs made with special molds.
Variations include using different fillings like pistachios, walnuts, or dried fruits.
| Ingredient | Quantity |
|---|---|
| Semolina | 2 cups |
| All-purpose flour | 1 cup |
| Unsalted butter | 1 cup |
| Powdered sugar | 1/4 cup |
| Milk | 1/2 cup |
| Date paste | 1 cup (for filling) |
| Ground nuts (optional) | 1/2 cup (for filling) |
| Rose or orange blossom water | 1 teaspoon (optional) |
Baking Method
- Preheat oven to 350°F (175°C).
- Mix semolina, flour, and sugar, then rub in butter until the mixture resembles breadcrumbs.
- Add milk and mix to form a dough, then cover and let rest for 1 hour.
- Shape dough into balls, make a hollow, and fill with date paste or nuts.
- Press into ma’amoul molds, tap out, and bake for 15-20 minutes until lightly golden.
29. Ghraybeh
Ghraybeh are Egyptian butter cookies with a delicate, melt-in-the-mouth texture and a simple, sweet flavor. They are often shaped into rings or crescent moons and topped with a single almond or pistachio.
Variations may include adding a touch of rosewater or orange blossom water.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Powdered sugar | 1/2 cup |
| Unsalted butter | 1 cup |
| Almonds or pistachios (for topping) | 1/4 cup |
Baking Method
- Preheat oven to 300°F (150°C).
- Cream butter and sugar until light and fluffy.
- Gradually mix in flour to form a smooth dough.
- Shape dough into small rings or crescents, place a nut in the center, and place on a baking sheet.
- Bake for 15-20 minutes until the edges are just beginning to color. Cool before serving.
30. Kahk
Kahk are Egyptian cookies traditionally made for special occasions, such as Eid. They have a crumbly texture and are often filled with dates, nuts, or Turkish delight and dusted with powdered sugar.
Variations include adding spices like cinnamon or mahleb to the dough.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 3 cups |
| Semolina | 1/2 cup |
| Unsalted butter | 1 cup |
| Yeast | 1 teaspoon |
| Warm milk | 1/2 cup |
| Date paste or nut filling | 1 cup |
| Powdered sugar | For dusting |
Baking Method
- Preheat oven to 350°F (175°C).
- Mix flour, semolina, and yeast, then rub in butter until crumbly.
- Add warm milk and knead to form a dough, then let rest for 30 minutes.
- Shape dough into balls, fill with dates or nuts, and flatten slightly.
- Place on a baking sheet and bake for 20-25 minutes until golden.
- Cool, then dust with powdered sugar.
List of Other Varities of Cookies
31. Butter Cookies
32. Pepparkakor
33. Spritzgebäck
34. Vanillekipferl
35. Krumkake
36. Fattigmann
37. Sbrisolona
38. Tosca Biscuit
39. Aachener Printen
40. Kletskoppen
41. Amaretti
42. Savoiardi
43. Brigadeiro
44. Cantuccini
45. Ricciarelli
46. Palmiers
47. Tuiles
48. Sandbakelse
49. Biscochitos
50. Rugelach
51. Tahini Cookies
52. Koeksisters
53. Rosquillos
54. Pandan Cookies
55. Biscoitos
56. Mantecados
57. Tormentas
58. Sablé
59. Anzac Biscuits
60. Cocadas
61. Lamingtons
Conclusion
Now that we’ve explored more than 61 types of cookies from around the world, I hope you’re inspired to try something new.
From the crispy Italian biscotti to the chewy Japanese mochi cookies, there’s a whole world of flavors and textures waiting for you to discover.
Remember, cookies are more than just a sweet treat – they’re a way to connect with different cultures and create new memories.
Why not pick a recipe from this list and bake it with your family or friends? You might just find your new favorite cookie!
I’d love to hear about your cookie adventures. Which one are you excited to try first?
Share your thoughts in the comments below, and let’s keep this global cookie conversation going!
