23 Delicious Cookie Recipes Amazing

Baking cookies is like spreading little bits of joy, one batch at a time. Whether you’re in the mood for something classic, craving a chocolatey indulgence, or looking for a new favorite, our roundup of 23 delicious cookie recipes has something to sweeten every moment. From chewy to crispy, simple to spectacular, these treats are sure to inspire your next baking adventure. Let’s get started!

Oatmeal Raisin Cookies

Ah, oatmeal raisin cookies—the perfect blend of chewy, sweet, and a little bit wholesome. You know you’re in for a treat when these come out of the oven, filling your kitchen with that irresistible aroma.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp fine sea salt
• 3 cups old-fashioned rolled oats
• 1 cup raisins

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and sea salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Fold in the oats and raisins until evenly distributed throughout the dough.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Perfectly baked oatmeal raisin cookies should have a slightly crisp edge with a soft, chewy center. The cinnamon adds a warm spice that complements the sweetness of the raisins. Try serving them warm with a glass of cold milk for the ultimate comfort food experience.

Sugar Cookies

Let’s talk about sugar cookies, the kind that melt in your mouth and bring back memories of grandma’s kitchen. You know, the ones with just the right amount of sweetness and a texture that’s perfectly tender yet slightly crisp at the edges.

Ingredients

• 2 3/4 cups all-purpose flour, sifted
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted flour, baking soda, and baking powder until well combined.
3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
4. Beat in the lightly beaten egg and vanilla extract until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.
6. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
7. Bake for 8 to 10 minutes, or until the edges are just starting to turn golden but the centers are still soft.
8. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Mmm, these sugar cookies are the epitome of simplicity and comfort, with a delicate crumb and a buttery flavor that’s irresistible. Try sandwiching them with a dollop of raspberry jam for a playful twist.

Snickerdoodle Cookies

Snickerdoodle cookies are the ultimate comfort treat, blending cinnamon sweetness with a soft, chewy center. You’ll love how simple they are to whip up, yet they never fail to impress.

Ingredients

• 1 cup unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 2 3/4 cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/4 tsp fine sea salt
• 2 tbsp ground cinnamon
• 2 tbsp granulated sugar (for rolling)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the unsalted butter and 1 1/2 cups granulated sugar until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten pasture-raised eggs to the butter mixture, ensuring each addition is fully incorporated before adding the next.
4. In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and fine sea salt.
5. Slowly fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
6. In a small bowl, mix the 2 tbsp ground cinnamon with the remaining 2 tbsp granulated sugar for rolling.
7. Shape the dough into 1-inch balls, then roll each in the cinnamon-sugar mixture until fully coated.
8. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
9. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
10. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Amazingly soft with a slight crunch from the cinnamon-sugar coating, these snickerdoodles are perfect with a glass of cold milk or crumbled over vanilla ice cream for a decadent twist.

Double Chocolate Cookies

Double chocolate cookies are the ultimate treat for when you’re craving something rich and indulgent. You’ll love how these come out—crispy edges with a soft, gooey center that’s packed with chocolate in every bite.

Ingredients

• 1 cup all-purpose flour, sifted
• 1/2 cup unsweetened cocoa powder, Dutch-processed
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/2 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 large pasture-raised egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted flour, Dutch-processed cocoa powder, baking soda, and fine sea salt until well combined.
3. In a large bowl, cream the room-temperature butter with granulated sugar and packed light brown sugar until light and fluffy, about 3 minutes.
4. Beat in the lightly beaten pasture-raised egg and pure vanilla extract until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together.
6. Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
7. Using a tablespoon, scoop the dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Tip: For chewier cookies, slightly underbake.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Tip: They’ll firm up as they cool.
10. Serve warm for a melty chocolate experience or at room temperature for a firmer texture. Tip: Pair with a glass of cold milk for the ultimate indulgence.

Warm from the oven, these cookies are a chocolate lover’s dream with their deep cocoa flavor and pockets of melted chocolate. Try sandwiching a scoop of vanilla ice cream between two cookies for an irresistible dessert twist.

White Chocolate Macadamia Nut Cookies

Oh, you’re in for a treat with these white chocolate macadamia nut cookies. They’re the perfect blend of sweet and nutty, with a chewy center and crispy edges that’ll have you reaching for just one more.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large pasture-raised eggs, lightly beaten
• 2 tsp pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup white chocolate chips
• 1 cup macadamia nuts, roughly chopped

Instructions

1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten pasture-raised eggs and pure vanilla extract to the butter mixture, beating until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt.
5. Slowly add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
6. Fold in the white chocolate chips and roughly chopped macadamia nuts until evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Fresh out of the oven, these cookies have a delightful contrast between the creamy white chocolate and the crunchy macadamia nuts. Serve them warm with a glass of cold milk for the ultimate comfort food experience.

Shortbread Cookies

Oh, you’re going to love these shortbread cookies. They’re buttery, crumbly, and just the right amount of sweet—perfect for any occasion or just because.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1/2 cup granulated sugar
• 2 cups all-purpose flour, sifted
• 1/4 tsp fine sea salt
• 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3 minutes.
3. Add the pure vanilla extract to the butter mixture, mixing until just combined.
4. Gradually incorporate the sifted all-purpose flour and fine sea salt into the wet ingredients, mixing until a soft dough forms.
5. Turn the dough onto a lightly floured surface and gently knead it into a smooth ball. Tip: Avoid overworking the dough to keep the cookies tender.
6. Roll the dough out to a 1/2-inch thickness and cut into desired shapes using cookie cutters.
7. Place the cutouts onto the prepared baking sheet, spacing them about 1 inch apart. Tip: Chilling the dough for 30 minutes before baking can help maintain the cookies’ shape.
8. Bake in the preheated oven for 15-18 minutes, or until the edges are just beginning to turn golden. Tip: Rotate the baking sheet halfway through for even browning.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Kind of magical how these simple ingredients transform into such a delightful treat, isn’t it? The cookies have a melt-in-your-mouth texture with a rich, buttery flavor that’s irresistible. Try dipping half of each cookie in melted dark chocolate for an elegant twist.

Gingerbread Cookies

Back in the day, gingerbread cookies were the highlight of holiday gatherings, and guess what? They still are. You’ll love how these spiced treats fill your kitchen with warmth and nostalgia.

Ingredients

• 2 1/4 cups all-purpose flour, sifted
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 3/4 cup unsalted butter, softened
• 3/4 cup dark brown sugar, packed
• 1 large pasture-raised egg, lightly beaten
• 1/4 cup molasses
• 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted flour, baking soda, salt, ginger, cinnamon, and cloves until well combined.
3. In a large bowl, cream the softened butter and dark brown sugar together until light and fluffy, about 3 minutes.
4. Beat in the lightly beaten egg, molasses, and vanilla extract until the mixture is smooth.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.
6. Divide the dough in half, wrap each portion in plastic wrap, and chill in the refrigerator for at least 1 hour to firm up.
7. On a lightly floured surface, roll out one portion of the dough to 1/4-inch thickness. Use cookie cutters to shape the dough.
8. Transfer the cut-out cookies to the prepared baking sheets, spacing them about 2 inches apart.
9. Bake for 8-10 minutes, or until the edges are just starting to brown but the centers are still soft.
10. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

These gingerbread cookies boast a perfect balance of spicy and sweet, with a tender chew that’s irresistible. Try sandwiching them with a dollop of cream cheese frosting for an extra special treat.

Almond Cookies

Ready to bake something that feels like a warm hug? These almond cookies are your go-to. They’re crispy on the outside, chewy on the inside, and packed with nutty goodness.

Ingredients

• 1 cup almond flour, finely ground
• 1/4 cup clarified butter, cooled
• 1/2 cup granulated sugar
• 1 pasture-raised egg, lightly beaten
• 1/2 tsp pure vanilla extract
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the almond flour and clarified butter until the mixture resembles coarse crumbs.
3. Add the granulated sugar, lightly beaten egg, vanilla extract, and sea salt to the bowl. Mix until a cohesive dough forms. Tip: If the dough is too sticky, chill it for 10 minutes for easier handling.
4. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them 2 inches apart.
5. Flatten each ball slightly with the palm of your hand or the bottom of a glass. Tip: For extra crunch, press a few almond slices onto the top of each cookie before baking.
6. Bake for 12-15 minutes, or until the edges are golden brown. Tip: Rotate the baking sheet halfway through baking for even color.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Now these almond cookies offer a delightful contrast of textures and a rich, buttery flavor. Serve them alongside a cup of espresso for a sophisticated treat, or crumble them over vanilla ice cream for an indulgent dessert.

Coconut Cookies

Coconut cookies are the perfect treat when you’re craving something sweet with a tropical twist. They’re easy to make and even easier to love, with their chewy texture and rich coconut flavor.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon fine sea salt
• 2 cups sweetened shredded coconut

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 3 minutes.
3. Beat in the pasture-raised eggs one at a time, then stir in the pure vanilla extract.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine sea salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the sweetened shredded coconut until evenly distributed throughout the dough.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Here’s how they turn out: these cookies are wonderfully chewy with a crispy edge, packed with coconut flavor in every bite. Try serving them with a drizzle of dark chocolate for an extra indulgent treat.

Lemon Cookies

Nothing beats the zesty, refreshing taste of lemon cookies, especially when you’re looking for a sweet treat with a little tang. Perfect for summer picnics or a cozy afternoon snack, these cookies are sure to brighten your day.

Ingredients

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp lemon zest, finely grated
• 3 tbsp fresh lemon juice
• 2 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten pasture-raised eggs to the butter mixture, ensuring each addition is fully incorporated before adding the next.
4. Stir in the finely grated lemon zest and fresh lemon juice until the mixture is homogenous.
5. In a separate bowl, whisk together the all-purpose flour, baking powder, and sea salt.
6. Slowly fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
7. Using a tablespoon, scoop the dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
8. Bake for 10-12 minutes, or until the edges are just beginning to turn golden. Tip: For softer cookies, remove them when they’re slightly underdone.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Tip: They’ll firm up as they cool.
10. For an extra zing, drizzle with a simple lemon glaze made from powdered sugar and lemon juice. Tip: Let the glaze set before serving.

Crumbly yet tender, these lemon cookies pack a punch of citrus flavor that’s perfectly balanced with sweetness. Serve them alongside a cup of herbal tea or crumble over vanilla ice cream for a delightful dessert twist.

Pumpkin Cookies

Ready to dive into the cozy flavors of fall? These pumpkin cookies are your go-to treat for a quick sweet fix or a festive gathering. They’re soft, spiced just right, and oh-so-easy to whip up.

Ingredients

• 1 cup pure pumpkin puree
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp fine sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the pumpkin puree and lightly beaten egg until well combined.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and sea salt.
5. Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
6. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 12-15 minutes, or until the edges are lightly golden. Tip: The cookies will still look soft in the center but will firm up as they cool.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: For extra flavor, drizzle with a simple glaze made of powdered sugar and milk.

Velvety with a hint of spice, these pumpkin cookies are perfect with a cup of tea or as a lunchbox surprise. Try sandwiching them with cream cheese frosting for an indulgent twist.

Red Velvet Cookies

Few things beat the joy of biting into a perfectly baked red velvet cookie—soft, chewy, and just the right amount of sweet. You’re about to make some magic happen in your kitchen with this simple yet stunning recipe.

Ingredients

• 1 1/4 cups all-purpose flour, sifted
• 1/4 cup unsweetened cocoa powder, Dutch-processed
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/2 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 tablespoon red food coloring, gel-based
• 1/2 cup white chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the sifted flour, cocoa powder, baking soda, and sea salt until well combined.
3. In a large bowl, cream the room temperature butter and granulated sugar together until light and fluffy, about 3 minutes.
4. Beat in the lightly beaten egg, vanilla extract, and red food coloring until the mixture is uniformly colored.
5. Gradually fold the dry ingredients into the wet ingredients, mixing just until combined to avoid overworking the dough.
6. Gently stir in the white chocolate chips until evenly distributed throughout the dough.
7. Using a cookie scoop, portion the dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. For perfectly round cookies, tap the baking sheet on the counter right after baking.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Zesty with a hint of cocoa, these red velvet cookies are a delightful twist on the classic. Serve them with a glass of cold milk or crumble over vanilla ice cream for an extra special treat.

M&M Cookies

Deliciously chewy and packed with colorful M&Ms, these cookies are a hit at any gathering. You’ll love how easy they are to make, and the kids will go crazy for the sweet, chocolatey bursts in every bite.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 1/2 cups M&Ms, plus extra for topping

Instructions

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 3 minutes.
3. Add the lightly beaten pasture-raised eggs one at a time, followed by the pure vanilla extract, mixing well after each addition.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.
6. Fold in 1 1/2 cups of M&Ms gently to distribute evenly throughout the dough.
7. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart. Press a few additional M&Ms onto the tops of each cookie for extra color.
8. Bake for 9-11 minutes, or until the edges are lightly golden but the centers are still soft.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Fresh out of the oven, these M&M cookies are irresistibly soft with a slight crunch around the edges. The colorful M&Ms not only add a fun look but also a delightful texture contrast. Serve them stacked high on a vintage plate for a playful, retro vibe at your next party.

Butter Cookies

Ever find yourself craving something sweet, buttery, and just a tad fancy? These butter cookies are your answer—simple to make, yet utterly irresistible with their rich, melt-in-your-mouth texture.

Ingredients

• 1 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 2 1/2 cups all-purpose flour
• 1/2 tsp fine sea salt
• 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 3 minutes.
3. Add the lightly beaten pasture-raised egg and pure vanilla extract to the butter mixture, mixing until fully incorporated.
4. Sift in the all-purpose flour and fine sea salt, stirring just until the dough comes together. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
5. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Flatten slightly with the back of a spoon.
6. Bake for 12-15 minutes, or until the edges are just starting to turn golden. Tip: For even baking, rotate the baking sheets halfway through.
7. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Tip: They’ll firm up as they cool, so resist the urge to move them too soon.

Delicate and crumbly, these butter cookies boast a rich, buttery flavor that pairs perfectly with a cup of tea or coffee. For a festive twist, dip half of each cooled cookie in melted dark chocolate and sprinkle with sea salt.

Banana Cookies

Ready to whip up something sweet and simple? These banana cookies are your go-to for a quick treat that feels homemade and heartwarming.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 cup unsalted butter, room temperature
• 3/4 cup light brown sugar, packed
• 1 large pasture-raised egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 cup ripe bananas, mashed (about 2 medium bananas)
• 1/2 cup walnuts, toasted and chopped

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking soda, and sea salt until well combined.
3. In a large bowl, cream the room-temperature unsalted butter and packed light brown sugar together until light and fluffy, about 3 minutes.
4. Beat in the lightly beaten pasture-raised egg and pure vanilla extract into the butter mixture until fully incorporated.
5. Fold in the mashed ripe bananas and toasted chopped walnuts into the wet ingredients until just combined.
6. Gradually add the dry ingredients to the wet mixture, stirring until a cohesive dough forms.
7. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers are set.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Moist and tender with a delightful crunch from the walnuts, these banana cookies are a perfect balance of sweet and nutty. Serve them warm with a drizzle of honey or alongside your favorite cup of tea for an extra cozy treat.

Apple Cinnamon Cookies

Oh, you’re going to love these Apple Cinnamon Cookies. They’re the perfect blend of sweet and spicy, with a soft, chewy texture that makes them irresistible. Plus, they’re super easy to whip up for any occasion.

Ingredients

• 1 cup all-purpose flour, sifted
• 1/2 cup unsalted butter, clarified and cooled
• 1/2 cup granulated sugar
• 1 pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1 tsp ground cinnamon
• 1/2 cup dried apples, finely chopped

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the clarified butter and granulated sugar until light and fluffy, about 3 minutes.
3. Add the lightly beaten egg and vanilla extract to the butter mixture, mixing until fully incorporated.
4. In a separate bowl, whisk together the sifted flour, baking soda, sea salt, and ground cinnamon.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.
6. Fold in the finely chopped dried apples until evenly distributed throughout the dough.
7. Using a tablespoon, scoop the dough and roll into balls, placing them 2 inches apart on the prepared baking sheet.
8. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Mmm, these cookies are a delightful treat with their moist center and crispy edges. The cinnamon adds a warm spice that pairs beautifully with the sweet, chewy apples. Try serving them warm with a scoop of vanilla ice cream for an extra special dessert.

Carrot Cake Cookies

Hey, you know those days when you crave something sweet but also kinda want to pretend it’s healthy? These carrot cake cookies are your answer. They’re packed with all the cozy spices and tender carrots you love, but in a handy, snackable form.

Ingredients

• 1 cup all-purpose flour, sifted
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 cup clarified butter, cooled
• 1/2 cup light brown sugar, packed
• 1 pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 3/4 cup finely grated carrots
• 1/4 cup rolled oats
• 1/4 cup chopped walnuts
• 1/4 cup raisins

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the sifted flour, baking soda, sea salt, cinnamon, and nutmeg until well combined.
3. In a separate large bowl, cream together the clarified butter and brown sugar until light and fluffy, about 2 minutes.
4. Beat in the egg and vanilla extract until fully incorporated.
5. Gradually fold the dry ingredients into the wet mixture until just combined.
6. Gently stir in the grated carrots, rolled oats, walnuts, and raisins until evenly distributed throughout the dough.
7. Using a tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 12-14 minutes, or until the edges are lightly golden but the centers are still soft.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Every bite of these cookies is a little celebration of textures—chewy oats, crunchy walnuts, and soft, spiced carrots. Try serving them with a dollop of cream cheese frosting for an extra indulgent treat.

Espresso Chocolate Chip Cookies

Ready to elevate your cookie game? These espresso chocolate chip cookies blend the rich depth of coffee with the sweet comfort of chocolate, creating a treat that’s perfect for any time of day.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed dark brown sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 2 tbsp finely ground espresso beans
• 2 cups semisweet chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened unsalted butter, granulated sugar, and dark brown sugar until light and fluffy, about 3 minutes.
3. Beat in the lightly beaten pasture-raised eggs one at a time, then stir in the pure vanilla extract.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, fine sea salt, and finely ground espresso beans.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the semisweet chocolate chips until evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

For an extra touch, serve these cookies warm with a dusting of powdered sugar or a side of vanilla ice cream. The espresso adds a subtle bitterness that balances the sweetness of the chocolate, while the texture remains delightfully chewy with crisp edges.

S’mores Cookies

Craving something sweet, gooey, and downright nostalgic? These S’mores Cookies are your ticket to dessert heaven, blending the classic campfire treat with the comfort of a homemade cookie.

Ingredients

• 1 cup all-purpose flour, sifted
• 1/2 cup graham cracker crumbs, finely ground
• 1/2 tsp baking soda
• 1/4 tsp sea salt, finely ground
• 1/2 cup unsalted butter, room temperature
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1 cup milk chocolate chips
• 1/2 cup mini marshmallows
• 2 full-sized graham crackers, broken into small pieces

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the sifted all-purpose flour, graham cracker crumbs, baking soda, and sea salt until well combined.
3. In a large bowl, cream together the room temperature unsalted butter, light brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
4. Beat in the lightly beaten pasture-raised egg and pure vanilla extract until fully incorporated.
5. Gradually mix the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
6. Fold in the milk chocolate chips, mini marshmallows, and graham cracker pieces until evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. For perfectly gooey cookies, avoid overbaking.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Unbelievably soft with a crispy edge, these cookies are a melty, chocolatey masterpiece. Serve them warm with a glass of cold milk for the ultimate indulgence, or get creative by sandwiching a scoop of vanilla ice cream between two cookies for an epic dessert.

Matcha Green Tea Cookies

You’ve probably seen matcha everywhere lately, from lattes to ice cream, but have you tried it in cookies? These matcha green tea cookies are a game-changer, offering a perfect balance of sweetness and that unique, earthy matcha flavor.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup clarified butter, softened
• 1 pasture-raised egg, lightly beaten
• 2 tbsp high-quality matcha powder
• 1/2 tsp baking powder
• 1/4 tsp fine sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, matcha powder, baking powder, and fine sea salt until well combined.
3. In a separate large bowl, cream together the softened clarified butter and granulated sugar until light and fluffy, about 2 minutes.
4. Add the lightly beaten pasture-raised egg to the butter mixture, mixing until fully incorporated.
5. Gradually fold the dry ingredients into the wet mixture, stirring until a cohesive dough forms. Tip: Avoid overmixing to keep the cookies tender.
6. Using a tablespoon, scoop the dough and roll into balls, placing them 2 inches apart on the prepared baking sheet. Tip: For uniform cookies, use a cookie scoop.
7. Bake in the preheated oven for 10-12 minutes, or until the edges are just starting to turn golden. Tip: The cookies will continue to firm up as they cool, so don’t overbake.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Fresh out of the oven, these cookies have a crisp edge with a chewy center, bursting with vibrant matcha flavor. Serve them alongside a cup of hot tea for an extra cozy treat, or crumble over vanilla ice cream for a delightful contrast.

Raspberry Thumbprint Cookies

Delightfully simple yet irresistibly tasty, these Raspberry Thumbprint Cookies are the perfect blend of buttery dough and sweet-tart raspberry jam. You’ll love how easy they are to make, and even more how they disappear from the cookie jar.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 large pasture-raised eggs, lightly beaten
• 2 1/4 cups all-purpose flour
• 1/2 tsp fine sea salt
• 1 tsp pure vanilla extract
• 1/2 cup raspberry jam

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3 minutes.
3. Add the lightly beaten pasture-raised eggs and pure vanilla extract to the butter mixture, beating until fully incorporated.
4. Sift the all-purpose flour and fine sea salt together, then gradually add to the wet ingredients, mixing just until the dough comes together.
5. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
6. Using your thumb or the back of a teaspoon, make an indentation in the center of each dough ball.
7. Fill each indentation with about 1/2 teaspoon of raspberry jam, being careful not to overfill.
8. Bake for 12-14 minutes, or until the edges are lightly golden. Let cool on the baking sheets for 5 minutes before transferring to a wire rack.

Yield: These cookies boast a tender, buttery texture with a delightful contrast from the jam’s slight tang. Try serving them alongside a cup of Earl Grey tea for an elegant afternoon treat.

Conclusion

Greatness awaits in every bite with these 23 delicious cookie recipes! Whether you’re a seasoned baker or just starting out, there’s something here to satisfy every sweet tooth. We’d love to hear which recipes become your favorites—drop us a comment below. And don’t forget to share the love (and cookies) by pinning this article on Pinterest for your fellow baking enthusiasts to enjoy. Happy baking!

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