Cookie History: Origins, Evolution, and Cultural Impact

When we think of cookie, a small, sweet baked treat often made with flour, sugar, and fat. Also known as biscuit, it has become one of the most universal desserts across cultures. But where did cookies really come from? Not from America, not even from Europe’s fancy patisseries—cookies trace back to 7th century Persia, where sugar first became widely available. Bakers there began experimenting with small, flat cakes made from flour, honey, and nuts. These early versions were used to test oven temperatures before baking larger loaves—kind of like a culinary stress test. That’s right: the cookie was originally a test piece, not a treat.

From Persia, the idea spread along trade routes to Europe. By the 14th century, cookies were common in England, where they were called "biscuits"—from the Latin bis coctus, meaning "twice baked." This double baking helped them last longer on ships, making them a staple for sailors. In the Netherlands, they made speculaas, spiced, molded cookies often shaped like animals or saints. German bakers developed lebkuchen, honey-based ginger cookies tied to Christmas markets. These weren’t just snacks—they carried cultural meaning, religious symbolism, and even served as gifts. When Dutch settlers brought their cookie traditions to America in the 1600s, they laid the foundation for what we now call the chocolate chip cookie, the oatmeal raisin, and the classic sugar cookie.

What makes cookies so enduring isn’t just their sweetness—it’s how adaptable they are. You can make them crisp or chewy, plain or loaded, tiny or giant. They fit into holidays, birthdays, lunchboxes, and late-night cravings. The rise of industrial baking in the 1900s turned cookies into mass-produced comfort food, but home bakers kept the soul alive. Today, you’ll find cookies shaped like dinosaurs, flavored with matcha, or made with chickpea flour—all part of the same long, messy, delicious story.

Below, you’ll find a collection of posts that dig into the quirks of modern baking—from vegan swaps and gluten-free fixes to the science behind texture and flavor. Whether you’re curious about why your cookies spread too much or how a 1,000-year-old recipe still works today, these articles connect the past to your kitchen counter.