The Different Types of Cookies and How They’re Made

Jasmeet Kaur Wilku

By Jasmeet Kaur Wilku

  • 10 Min Read
  • 20th December, 2022
The Different Types of Cookies and How They’re Made

When it comes to cookies, there are endless possibilities. There are chocolate chip cookies, oatmeal cookies, sugar cookies, and on and on. But what exactly goes into these recipes? And how are they made?

In this post, we'll explore the different types of cookies and how they're made. We'll also give you a few recipes to try at home!

The Different Types of Cookies

There are so many different types of cookies, that it's hard to keep track. But that's a good thing because it means there's something for everyone.

There are the classics, like chocolate chip and oatmeal raisin. Then some cookies are a little more unusual, like fortune cookies and lavender cookies. And then there are the out-there cookies, like bacon cookies and garlic cookies.

So how are all these different types of cookies made? It varies from recipe to recipe, but generally, the dough is mixed together and then rolled out and cut into shapes. The shapes are then baked in an oven until they're golden brown.

Types Of Cookies

• Snickerdoodles
• Chocolate chip cookies
• Oatmeal raisin cookies
• Gingersnaps
• Peanut butter cookies
• Sugar cookies
• Biscotti


Preparation: 15 mins

Cooking: 18 mins

Total: 33 minutes

Servings: 48 servings

Yield: 48 cookies


For the cinnamon-sugar coating:

4 tablespoons of sugar

1 tablespoon ground cinnamon

For the cookies:

2 3/4 cups (340 grams) of all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking powder

1/2 teaspoon salt

1 cup (226 grams) unsalted butter, softened

1 1/2 cups (297 grams) of sugar

2 large eggs

2 teaspoons vanilla extract


  1. Gather the ingredients
  2. Preheat the oven to 375 F and take two ungreased or parchment paper-lined baking sheets.
  3. Combine the 4 tablespoons of sugar and 1 tablespoon of cinnamon in one bowl; stir to mix. Put aside.
  4. Combine flour, cream of tartar, baking soda, and salt in a bowl; Using a spoon or whisk, mix the dry ingredients until thoroughly blended; put aside.
  5. In a mixing bowl, using an electric mixer, beat the butter and 1 1/2 cups of sugar until smooth, about 1 to 2 minutes. Add the eggs and vanilla and beat until well combined. Add the dry ingredients and stir until combined.
  6. Form the dough into small balls, about 1 inch in diameter (about 1 tablespoon), and roll in the cinnamon-sugar mixture. Arrange the cookie dough balls on the baking sheets.
  7. Bake the snickerdoodles in batches, about 8 or 9 minutes for soft cookies, or about 11 minutes for firmer, crispier cookies.

Chocolate chip cookies

Preparation: 15 mins

Cook: 19 mins

Total: 34 minutes

Servings: 18 to 20 servings

Yield: 18 to 20 biscuits


1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

1/2 cup (4 ounces) unsalted butter, room temperature

1/2 cup powdered sugar

1 tablespoon grated lemon zest

1/2 teaspoon pure vanilla extract

1 large egg yolk

2 tablespoons cream

1 cup semi-sweet or dark chocolate chips


  1. Gather the ingredients.
  2. Position a rack in the top and bottom thirds of the oven and heat to 350 F. Line two cookie sheets with parchment or silicone baking mats.
  3. In a medium bowl, whisk together the flour, baking powder, and salt. Put aside.
  4. In a large bowl, beat the softened butter with an electric mixer until pale and fluffy. Add the powdered sugar and beat until well combined.
  5. Gradually add the reserved flour mixture to the butter mixture and beat until just incorporated. Don't overmix. Fold in the chocolate chips.
  6. Using rounded tablespoons, spoon the chocolate cookie dough onto the prepared cookie sheets, leaving an inch between each cookie.
  7. Bake until cookies are just beginning to brown, 17 to 19 minutes. Not gratinated.
  8. Allow chocolate chip cookies to cool on wire racks for 5 minutes before serving. Store leftovers in an airtight container for up to three days.

Oatmeal raisin cookies

Preparation: 10 mins

Cooking: 10 mins

Total: 20 minutes

Servings: 48 servings

Yield: 4 to 5 dozen cookies


1 cup vegetable fat

1 1/2 cups light brown sugar, packed

2 large eggs

1/2 cup buttermilk

1 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking powder

1 teaspoon of salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

3 cups of oatmeal, quick cooking

3/4 to 1 cup raisins


  1. Heat oven to 375F. Grease baking sheets or lines with parchment paper.
  2. In a mixing bowl fitted with an electric mixer, beat the shortening and brown sugar until light. Beat in the eggs one at a time, beating well after each addition. Stir in buttermilk and vanilla extract.
  3. In another bowl, sift flour, baking soda, baking powder, salt, and spices.
  4. Stir the sifted mixture into the creamy mixture until combined. Stir in the oatmeal and raisins.
  5. Using a tablespoon, scoop onto the prepared baking sheets, leaving about 2cm of space between the cookies.
  6. Bake in the preheated oven for about 8 to 10 minutes or until lightly browned.


Preparation: 10 mins

Cooking: 10 mins

Total: 20 minutes

Servings: 30 servings


6 tablespoons unsalted butter or room temperature non-dairy shortening

3/4 cup packed brown sugar

1 large egg

1/4 cup un-sulphured molasses

1/2 teaspoon pure vanilla extract

127 grams (about 1 cup) of chickpea flour

140 grams (about 1 cup) of sweet sorghum flour

2 teaspoons ground ginger

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/2 teaspoon kosher salt

1/2 teaspoon gluten-free baking powder

1/2 teaspoon baking powder

1/4 cup granulated sugar, more if needed


  1. Gather the ingredients.
  2. In a large mixing bowl, use an electric mixer or stand mixer to cream together the butter and brown sugar. Add the egg, molasses, and vanilla and beat until well combined.
  3. In a separate bowl, mix flour, spices, salt, baking powder, and soda. Whisk to mix thoroughly. Add the dry ingredients to the wet ingredients. Mix until combined and smooth. The batter will be thick.
  4. Cover the bowl and chill the cookie dough in the refrigerator for about 1 hour. Or place the dough in an airtight container and refrigerator for several days.
  5. Preheat the oven to 350 F / 176 C. Line two baking sheets with parchment paper.
  6. For easy, even cookies, use a 1-tablespoon spring-loaded ice cream scoop to shape cookies. Otherwise, use a tablespoon to scoop the dough and roll it into balls. Roll each ball in granulated sugar and place balls about 2 inches apart on the baking sheet.
  7. Bake in the preheated oven for about 10 minutes. Be careful not to overbake the cookies. They should crack on the surface but still be slightly soft in the center when done. Cool the cookies on the baking sheet for about 5 minutes, then use a spatula to transfer them to a cooling rack.

Serving and Storing

Allow your cookies to cool completely before storing them. Since gingersnaps are meant to be crisp cookies, it is acceptable to store them in a tin or another container that isn't airtight. As these cookies are aromatic, you should store them separately from other cookies you don't want to pick up the ginger spice scent. You can also freeze cookies after you have baked and cooled them; they will last for a month.

Peanut butter cookies

Preparation: 12 mins

Cook: 7 mins

Total: 19 minutes

Servings: 36 servings


1/2 cup granulated sugar, plus more for dusting

1/2 cup light brown sugar, packed tightly

1/2 cup unsalted butter or margarine

1/2 cup crunchy peanut butter

1 large egg

1/2 teaspoon vanilla extract

1 1/2 cups (6 1/2 ounces) of all-purpose flour

1/2 teaspoon fine salt

1/2 teaspoon baking powder


  1. Gather the ingredients. Preheat the oven to 200°C.
  2. In a mixing bowl with an electric mixer or stand mixer, cream the white and brown sugars with butter and crunchy peanut butter.
  3. Beat the egg and vanilla into the peanut butter mixture until smooth and well blended.
  4. In a separate bowl, mix the flour, salt, and baking soda.
  5. Gradually stir the flour mixture into the creamy ingredients.
  6. With lightly floured hands, shape the peanut butter cookie dough into 1-inch balls and place 1 inch (2 cm) apart on parchment-lined (or ungreased) baking sheets.
  7. Dip a fork in flour and press into the dough balls, making a criss-cross pattern and lightly flattening the cookies. Dip the fork into the flour after each squeeze. Dust each cookie with additional granulated sugar, if desired.
  8. Bake in the preheated oven for about 7 minutes or until the cookies are lightly browned around the edges.

Sugar cookies

Preparation: 15 mins

Cooking: 10 mins

Total: 25 minutes

Servings: 48 servings


1 cup unsalted, softened butter, plus more if needed

2 cups of granulated sugar

2 large eggs, beaten well

2 tablespoons of milk

1 teaspoon pure vanilla extract

3 cups (383 grams) of all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

Granulated or grinding sugar for refining


  1. In a mixing bowl with an electric mixer, cream the butter. Gradually beat in 2 cups of sugar. Add the beaten eggs, milk, and vanilla extract; stir to mix.
  2. In another bowl, combine the all-purpose flour, baking powder, and salt. stir to mix thoroughly.
  3. Gradually stir the flour mixture into the butter-sugar mixture. Mix until well blended.
  4. Cover the bowl and refrigerate the dough for 2 to 3 hours or until well chilled.
  5. Preheat the oven to 375 F.
  6. Line a baking sheet(s) with parchment paper or lightly grease.
  7. Using a rounded teaspoon or small cookie scoop, scoop the cookie dough and shape it into 3/4-inch balls.
  8. Place the cookie balls about 2 inches apart on the prepared baking sheet.
  9. Flatten the cookie dough balls with the bottom of a glass that has been lightly greased and dipped in caster or powdered sugar. Dip the glass in sugar each time you press a cookie.
  10. Bake the cookies in the preheated oven for 8 to 10 minutes or until the edges are lightly browned.
  11. Immediately transfer the sugar cookies to the racks to cool.


Preparation: 16 mins

Cooking: 25 mins

Total: 41 minutes

Servings: 24 servings

Yield: 24 cookies


9 ounces unbleached all-purpose flour

6 ounces fine sugar

1 1/2 teaspoons baking soda

1/4 teaspoon salt

2 large fresh eggs

1 large egg yolk

4 ounces unblanched almonds, skinned, chopped

For the glaze:

1 large egg yolk for the glaze

1 tablespoon milk mixed with egg yolks for the glaze

1 tablespoon fine sugar


  1. Gather the ingredients.
  2. In a stand mixer or a baking bowl, mix the flour, sugar, baking powder, salt, whole eggs, and the yolk, beating together to form a smooth dough.  
  3. Add the chopped skin-on almonds and using your fingers, gently knead the nuts into the mixture.
  4. Tip the dough onto a lightly floured work surface and roll into a ball and divide into 4 evenly sized pieces.
  5. Roll each quarter of dough into even-sized cigar-shaped logs 2 inches wide and 6 inches long.  
  6. Preheat the oven to 450 F. Cover a heavy baking sheet with lightly greased baking parchment and sit the logs on the sheet making sure they are at least 2 inches apart (they will spread when cooking and you need each log to stay separate).
  7. Paint the glaze all over the surface and sides of the logs using a pastry brush. Sprinkle with the fine sugar.
  8. Bake until golden, about 20 minutes. 
  9. Lower the oven to 300 F. Cut the logs into 1-inch slices while still warm. Lay each slice back on the baking sheet and bake for another 15 minutes.
  10. Remove from the tray and place onto a cooling rack and leave to cool completely. 
  11. Store the biscotti in an airtight container and they will keep for several weeks, though they're so delicious they will probably be eaten long before that time.

Tips for Baking Perfect Cookies

Cookies are the perfect snack to make with kids or to have with a cup of tea or coffee. There are many different types of cookies that you can make, but they all have one thing in common, they're all delicious. Baking cookies is an easy way to get your kids involved in cooking and it's also a fun way to spend time with your family.

Here are some tips for baking the perfect cookies:
1. Be sure to use the right amount of butter and flour.
2. Use the right type of bowl to mix your dough in.
3. Make sure your dough is not too sticky and has just the right amount of flour on it.
4. Put your cookie dough on a parchment-lined baking sheet and cook them for 10 minutes at 350 degrees Fahrenheit before turning them over and cooking for another 10 minutes at the same temperature.
5. When your cookies are done, let them cool completely before removing them from the baking sheet.

For more tips on baking tools and techniques do read this terrific article.


Frequently Asked Questions

What are the most popular cookies?

The most popular cookie is chocolate chip cookies.

Over time, the moisture in the cookies will evaporate, causing them to become stiff and crumbly. Putting a slice of fresh white bread in the container with the cookies keeps the cookies soft: fresh bread is moist and this slice releases its moisture for the greater good: it prevents the cookies from drying out.

Pizzelles are known as the oldest cookies.

Baked goods or homemade cookies can be stored in the refrigerator at room temperature for 2-3 weeks or 2 months. Cookies will retain their quality if left in the freezer for eight to 12 months.


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