Store-bought cookie dough is a lifesaver when you’re short on time but still crave freshly baked cookies. It’s convenient, ...

Many popular brands of cookie dough ice cream fill freezer aisles at supermarkets, but which are the best? We taste-tested ...

Press the remaining white chocolate into the cookie dough balls. Cover and chill for 1 hour until firm, then roll each cookie ball in your hands until you have a smooth, firm ball. Cover and chill ...

Place sesame seeds in a shallow bowl. Portion tablespoon size balls of cookie dough and roll in sesame seeds to completely cover. Place on the prepared baking sheets, about two inches apart.

Scoop balls on a greased cookie sheet. Rub the bottom of a glass with butter and dip glass in granulated sugar. Use glass to gently flatten dough balls, dipping into sugar after each cookie.

Line a baking sheet with parchment paper. Scoop roughly two tablespoons of the dough and roll into balls. Place the balls onto the cookie sheet with about two inches of space around each ball.

Beat until combined. If making gingersnaps, form dough into golf-ball-size balls and roll in granulated sugar. Bake on parchment-lined cookie sheets in a 375-degree oven for about 10 minutes or ...