I got the candy cane shape idea from an American recipe website, so I made it with my favorite cookie batter called "melting moment" which is equivalent to snowball cookies in Japan I think. This cookie is so delicious! If you can't shape it well, roll it up into balls and simply bake!The dough is not easy to roll out, so do not make it too small, or it will break after baking. I recommend making the stick thick. If the cookies brown too much, the coloring won't turn out as cute, so be careful not to over bake! Please try this with your favorite cookie batter. For about 28 sticks. Recipe by aquariusmoon

I used to make chocolate QR codes, but I wanted to try making one out of cookies. Recipe by decocookie

I made some peanut butter cookies for a peanut butter-loving friend by referencing a foreign recipe site. I made it many times, adjusting the combination of ingredients, until I came up with just the right balance that everyone loves.The corn starch gives it a great, crunchy texture. It's soft and fluffy when just baked (so soft, you won't be able to move them around). That's why you should be sure to let it cool on the paper before handling them. If they break apart while they're still warm, you can try forming them back together again and rearranging the shapes. If you let it sit for a day, the flavors will settle. Recipe by VitaminY

I definitely recommend you to try this delicious cookie, chocolate lovers will definitely love it.

Needed a recipe to use when we didn't have eggs, and these came out DELICIOUS!

I am trying all different cookie recipes, I had some sweetened condensed milk that needed to be used up. These cookies aren’t bad but they aren’t the greatest, a classic chocolate chip recipe is better but if you rate out of eggs & white sugar this recipe is for you

This is recipe from Jessica Hulett’s grandmother. It is one of the most popular cookies among The new York Times’ readers. They are simple and delicious.

One night was craving a snack and,made these.

Sometimes I get bored when baking something usual. I love chocolate but I prefer to mix it with red. And this is the result, Red Velvet Cookies. Try this. This is chewy, crunchy outside.

There was a time when I went through trial and error, wanting to make a crispy yet beautiful rose-shaped cookie This is the recipe I came up with.Hearing my niece say "I want to make this on my own," I submitted this recipe in a way that's easy to understand.When you mix the margarine and powdered sugar with an electric hand mixer, the sugar will spatter if you start at high speed.When shaping the dough into a rose-shaped cookie, I make it go about a round and a half.Baking time may differ depending on the oven and how thick the piped dough is. Recipe by nokko.t

These cookies are soft and chewy but still have that cookie 'crisp' you expect and they stay that way! I always remove my cookies around 8 minutes and press the tops down with a spoon! Keeps them from being too puffy.Tip: make sure the egg is at room temperature, it makes a difference! I always set mine out when I lay my butter out to sit

A family recipe I received from my Aunt. I remember these from when I was a kid. Ahh fond memories!