This is a list of notable cookies, crackers (American English) and biscuits (British English). Cookies are typically made with flour, egg, sugar and some type of shortening such as butter or cooking oil and baked into a small, flat shape.
Cookies NameImageOriginDescriptionAachener PrintenGermany (Aachen)Aachener Printen are a type of Lebkuchen. The term is a protected designation of origin and so all manufacturers can be found in or near Aachen. Printen are made from a variety of ingredients including cinnamon, aniseed, clove, cardamom, coriander, allspice and also ginger.Abernethy United Kingdom (Scotland) Invented by Scottish doctor John Abernethy in the 18th century as a digestive. An adaptation of the plain captain's biscuit or hardtack, with the added ingredients of sugar (for energy) and caraway seeds.Acıbadem kurabiyesi Turkey Traditional Turkish biscuit ("kurabiye") made of almonds, sugar and egg whites.Afghan biscuitNew ZealandTraditional New Zealand biscuit and is made from cocoa powder, butter, flour and cornflakes. It is then topped with chocolate icing and half a walnut. The origin of the recipe seems to be New Zealand but the name, while unknown, is likely derived from a 1920s colour description 'Afghan/Afghanistan Brown. The recipe has appeared in many editions of cookbooks sold in New Zealand.AlfajorSouth America, PhilippinesBasic form consists of two round sweet biscuits joined with dulce de leche or jam and covered with powdered sugar. In most alfajores, there are two layers of cake and a filling in between.Amaretti di Saronno Italy (Saronno)Italian biscuit similar to macaroons with a bitter ("amaro") aftertasteAnimal crackerEnglandSmall cracker or cookie baked in a shape of an animal, especially a lion, tiger, bear, or elephant.Anzac biscuitAustraliaNew ZealandAnzac biscuits are a sweet biscuit made using rolled oats, flour, coconut, sugar, butter, golden syrup, bicarbonate of soda and boiling water. Named after the Australian and New Zealand Army Corps (ANZAC)AparonPhilippinesFilipino wafers drizzled with caramelized sugar and optionally, sesame seeds.ApasPhilippinesApas are oblong-shaped biscuits that are topped with sugar. Apas is a Tagalog term for wafer. They are a popular part of Filipino cuisine.Apple cider cookieA cookie that is prepared and flavored with apple cider.Baci di damaNorthern ItalyNorthern Italian sandwich cookieBallokume (from Turkish bal-lokum)Albania (Elbasan)Traditional Albanian dessert made of cornflour, butter and vanilla. This dessert is eaten on Spring Day (14 March).BarquilloSpainA crispy rolled or folded wafer pastry originating from Spain. It was spread to Spanish colonies in the Americas and the Philippines, from there entering the cuisines of neighboring Asian countries as "biscuit rolls", "egg rolls", or "love letters".BarquironPhilippinesVariant of barquillos filled with polvoron from the Philippines.Basler LäckerliLeckerli, LäggerliSwitzerland (Basel)Swiss traditional hard spice biscuit made of honey, almonds, candied peel and Kirsch. The dough is cut into rectangles while it is still hot and a sugar glaze is then added on top.Bath OliverUnited Kingdom (Bath, England)Hard dry biscuit made from flour, butter, yeast and milk and often eaten with cheese. It was invented by Dr William Oliver of Bath, around the year of 1750.Berger CookieGermanyButtery vanilla wafer topped with thick creamy fudge. The recipe is derived from Germany and are an iconic cultural icon of Baltimore. The recipe was first brought to the US from Germany by George and Henry Berger in 1835.Berner HaselnusslebkuchenSwitzerland (Bern)Traditional Christmas cake from Bern in Switzerland, made from ground hazelnuts. It is sometimes confused with another Bernese speciality, Berner Honiglebkuchen, due to its similar appearance.Berner HoniglebkuchenSwitzerland (Bern)Traditional Christmas cookies made with honey. It is distinguished from Berner Haselnusslebkuchen as it often has more elaborate sugar decorations.BiscochoPhilippinesTwice-baked bread from the Philippines with numerous variations.BiscottiItalyA type of hard almond-flavored biscuits traditionally served with vin santo.Biscuit UnknownIn the US: small soft leavened bread (scone)In the British Commonwealth: a small and hard, often sweet, baked product with different types of decorations, flavors and toppings. (cookie)Biscuit rollegg roll (鸡蛋卷), love letters, kueh belandah, crispy biscuit roll, crisp biscuit roll or cookie rollSpainDerivative of barquillos. Biscuit snack commonly found in Asia. It is crunchy and can be easily broken into pieces. Made of wheat flour, butter, egg, sugar and vanilla flavor. The traditional Chinese characters (蛋卷) are same for "egg roll".BizcochitobiscochitoUnited States (New Mexico)Crispy butter cookie flavored with anise and cinnamon. It is served during special celebrations, such as wedding receptions, baptisms and religious holidays. It is usually eaten with morning coffee or milk.Black and white cookieHalf-Moon cookieUnited States (New York City; Utica, New York)Iced on one half with vanilla and on the other with chocolate as to resemble a half moon.Boortsogboorsoq, or bawyrsakCentral AsiaMade by deep-frying small pieces of a flattened dough. Often eaten as a dessert, with sugar, butter, or honey. Mongolians sometimes dip boortsog in tea.Bourbon biscuitBourbon cream or BourbonUnited Kingdom (London, England)Sandwich biscuit consisting of two thin oblong dark chocolate biscuits with a chocolate fondant filling. The biscuit was introduced in 1910, originally under the name "Creola" by the Bermondsey biscuit company in London.BredelaBredele, Bredle or WinachtsbredeleFrance (Alsace)Many varieties can include anisbredela (cake with egg white and aniseed) butterbredle, schwowebredle (orange and cinnamon), spritzbredle, small pain d'épices and spice cakes that are made with sugar rather than honey.BroasPhilippinesFilipino ladyfinger biscuitsButter cookieDenmarkDanish cookies consisting of butter, flour and sugar. They are often categorized as a "crisp cookie" due to their texture, which is a result of specific quantities of flour and sugar being used. They are often flavored with vanilla, chocolate and coconut.Butter pecanUnited StatesCookie made with roasted pecans, butter and vanilla flavorCamachile cookiePhilippines Filipino ladyfinger cookies that are characteristically shaped like the fruits of the camachile tree (Pithecellobium dulce).Caramel shortbreadMillionaire's ShortbreadAustraliaRectangular shortbread based biscuit that consists of layers of caramel and chocolate. It is commonly known as caramel shortcake, caramel squares, caramel slice, or millionaires' shortbread. The term Millionaire originated in Scotland where it is also popular.Carrot cake cookiePrepared with ingredients that provide a flavor and texture similar to carrot cake.Cat's tongue cookie(langues de chat, kue lidah kucing, lengua de gato)Europe, Indonesia, PhilippinesA sweet and crunchy cookie prepared in the shape of a cat's tongue.CavallucciItalyChewy anise biscuit that contains almonds, candied fruits, coriander, flour and uses Tuscan millefiori honey. The version of these cookies sold today is similar to a pastry which was originally served to servants who worked in the stables of rich Italian aristocrats.CaycayPhilippinesA Filipino crunchy layered cookie coated in syrup (latik) or honey and rolled in coarsely ground toasted peanuts.Charcoal biscuitUnited Kingdom (England)Biscuit based on a powdered willow charcoal or activated carbon mixed with ordinary flour and made into dough with butter, sugar and eggs. They were originally made to cure stomach trouble and are nowadays eaten with cheeses.Chinese almond biscuitChinaSmall biscuits with no filling by default, with a crunchy texture, but sometimes crumbling on first bite. When they are sold in different countries, they are usually imported from Macau, where it is one of the most popular specialty products.Chinese walnut cookieChinaTraditionally served at Chinese New Year.Chocolate biscuitUnited KingdomOne of several types of biscuit not containing chocolate, such as a Digestive biscuit or Shortbread, coated with chocolate on one side or sometimes entirely encased in chocolate. They can be round, rectangular or finger-shaped. These differ from biscuits such as the Bourbon biscuit and the Chocolate chip cookie which contain chocolate in the biscuit itself.Chocolate chip cookieUnited States (Whitman, Massachusetts)A drop cookie which features chocolate chips as its distinguishing ingredient, also containing flour, shortening, eggs and sugar. Variations include recipes with other types of chocolate or additional ingredients, such as nuts or oatmeal.Chocolate-coated marshmallow treatsChocolate TeacakeScotlandTunnock's teacake is made with a shortbread base topped with marshmallow and coated in chocolate. There are regional variations.Chocolate crinkleUnited States (Saint Paul, Minnesota)A chocolate cookie covered in white powdered sugar.Christmas cookiesEuropeSugar biscuits and cookies from various types of doughs. They all have in common that they are shaped and decorated in a way that has something to do with Christmas and its traditions. See also Gingerbread, Pfeffernüsse, Springerle and sugar cookies.Cowboy cookiesUnited StatesDrop cookies made with oats, chocolate chips, pecans and coconuts.Cuchuflís or CubanitosChile, PeruVariant of barquillos filled with dulce de leche or chocolate from Chile and PeruCoconut macaroonEuropeCookies that consist of a paste of egg whites with coconut that is placed on a wafer and then baked. Its main ingredients are egg whites, sugar and shredded dried coconut. It is closer to a soft cookie than its meringue cousin and is equally as sweet.Cornish fairingsUnited Kingdom (Cornwall)Soft, chewy biscuits flavored with gingerCoyotasMexicoLarge flat cookies usually made with brown sugar.Cream crackerIrelandA flat, usually square savoury biscuit often eaten with cheeseCuccidatiItaly (Sicily)Fig-stuffed cookie traditionally served around Christmas timeCustard creamUnited KingdomVanilla fondant sandwiched between two plain biscuits.Digestive biscuitUnited KingdomSemi-sweet biscuit that typically contains coarse brown wheat flour (which gives it its distinctive texture and flavor), sugar, malt extract, vegetable oil, wholemeal, raising agents and salt. Usually consumed for tea. Sometimes sold under the name Hovis biscuit.DrabbelkoekSneek, NetherlandsCrispy and airy cookie made out of wheat flour, butter, milk or buttermilk, cinnamon and sugar. Made by pouring dripping liquid dough into hot butter.Dutch letterNetherlandsTypically prepared using flour, eggs and butter or puff pastry as its base and filled with almond paste, dusted with sugar and shaped in an "S" or other letter shape.Empire biscuitUnited KingdomTypical Empire Biscuit has a layer of jam in between two biscuits. The top is covered with white water icing, usually decorated with a glace cherry in the centre.Fig bar / Fig rollVariousA biscuit filled with fig paste that dates back to ancient Egypt.FinskepinnerNorway / SwedenA biscuit characterized by its long shape, almond extract and slivered almonds or pearled sugar on top.Florentine BiscuitItaly (Florence)Chocolate base topped with candied fruit and nuts.Flour kurabiye (Un kurabiyesi)TurkeyButter and flour base topped with an almond or other nuts.Fortune cookieJapanFolded sheet sweet cookie with a "fortune" (an aphorism or a vague prophecy) written on a paper slip inside.Fudge cookieA cookie prepared with fudge or that has the flavor, consistency or texture of fudge.Galletas de bato (Rosquillos)PhilippinesFlat disc-shaped cookies from the Philippines. One of the two notable variants of a Rosquillo.Galletas de patatasPhilippinesSquare shaped biscuits from the PhilippinesGalletas del CarmenPhilippinesCrenelated disc-shaped cookies from the Philippines. One of the two notable variants of a Rosquillo.Galletas pe