18 Delicious Spring Cookie Recipes Creative

As the flowers bloom and the days grow longer, there’s no better way to celebrate spring than by baking up a storm of delightful cookies! From zesty lemon to delicate lavender, our roundup of 18 Delicious Spring Cookie Recipes is packed with creative twists on classic treats. Perfect for home cooks looking to add a little sweetness to the season, these recipes are sure to inspire your next baking adventure. Let’s get started!

Lemon Lavender Shortbread Cookies

Vibrant and fragrant, these lemon lavender shortbread cookies are the perfect blend of zesty and floral. You’ll love how the buttery texture melts in your mouth, leaving a subtle lavender aroma.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1 tbsp culinary lavender buds
• 1 tbsp lemon zest
• 1/4 tsp fine sea salt

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. Gently fold in the all-purpose flour, culinary lavender buds, lemon zest, and fine sea salt until just combined. Tip: Overmixing can lead to tough cookies.
4. Roll the dough into a log, wrap in plastic, and chill for 30 minutes to firm up. Tip: Chilling makes the dough easier to slice.
5. Slice the dough into 1/4-inch thick rounds and place them on the prepared baking sheet, spacing them 2 inches apart.
6. Bake for 12-15 minutes, or until the edges are just beginning to turn golden. Tip: Keep an eye on them to prevent overbaking.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These cookies boast a delicate crumb and a harmonious balance of citrus and floral notes. Try serving them with a dollop of lemon curd for an extra zing.

Strawberry Thumbprint Cookies

Zesty and sweet, these Strawberry Thumbprint Cookies are the perfect treat to brighten your day. You’ll love the buttery dough paired with the tangy strawberry jam center.

Ingredients

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

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 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, mixing 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 on the prepared baking sheet, spacing them about 2 inches apart.
6. Use your thumb or the back of a teaspoon to make an indentation in the center of each dough ball.
7. Fill each indentation with about 1/2 teaspoon of strawberry jam, being careful not to overfill.
8. Bake for 12-15 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Perfectly tender with a slight crunch, these cookies offer a delightful contrast of textures. Serve them alongside a cup of tea for an afternoon pick-me-up, or pack them in a lunchbox for a sweet surprise.

Matcha Green Tea Cookies

Oh, you’re going to love these matcha green tea cookies. They’re the perfect blend of sweet and earthy, with a vibrant color that’ll brighten up any cookie jar.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/4 cup clarified butter, softened
• 1 pasture-raised egg, lightly beaten
• 2 tbsp high-quality matcha green tea powder
• 1/2 tsp pure vanilla extract
• 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 large mixing bowl, cream together the softened clarified 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 together the all-purpose flour, matcha green tea powder, and fine sea salt in a separate bowl.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a cohesive dough forms. Tip: Avoid overmixing to keep the cookies tender.
6. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet. Tip: For uniform cookies, use a small ice cream scoop.
7. Bake 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. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

What makes these cookies special is their delicate crumb and the way the matcha’s bitterness plays off the sweetness. Try serving them with a dollop of white chocolate ganache for an extra indulgent treat.

Easter Egg Sugar Cookies

Perfect for your Easter celebration, these sugar cookies are a delightful treat that combines simplicity with a touch of festive flair. You’ll love how easy they are to make, and the kids will have a blast decorating them.

Ingredients

• 2 1/4 cups all-purpose flour, sifted
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 3/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 2 teaspoons pure vanilla extract
• Assorted food coloring gels
• 1 cup confectioners’ sugar, sifted
• 2 tablespoons whole milk
• 1/2 teaspoon pure almond extract

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, baking powder, and sea salt until well combined.
3. In a large bowl, cream the softened butter and granulated sugar together on medium speed 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 on low speed until just combined.
6. Divide the dough into equal portions and tint each with food coloring gels until desired hues are achieved.
7. Roll out each colored dough between two sheets of parchment paper to 1/4-inch thickness.
8. Use egg-shaped cookie cutters to cut out cookies and transfer them to the prepared baking sheets.
9. Bake for 8-10 minutes, or until the edges are just beginning to turn golden.
10. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
11. In a small bowl, whisk together the sifted confectioners’ sugar, milk, and almond extract until smooth for the glaze.
12. Drizzle or spread the glaze over the cooled cookies and let set before serving.

Outstanding in both appearance and taste, these Easter Egg Sugar Cookies boast a tender, buttery texture with a sweet, vanilla-kissed flavor. Serve them on a pastel-colored platter for an extra festive touch at your Easter brunch or as a charming homemade gift.

Rose Water Almond Cookies

Now, imagine biting into a cookie that’s not just sweet but carries the delicate floral notes of rose water, paired perfectly with the crunch of almonds. These Rose Water Almond Cookies are a sophisticated twist on your classic cookie, offering a unique flavor profile that’s sure to impress.

Ingredients

• 1 cup all-purpose flour, sifted
• 1/2 cup almond flour
• 1/4 cup clarified butter, at room temperature
• 1/2 cup granulated sugar
• 1 pasture-raised egg, lightly beaten
• 1 tbsp rose water
• 1/4 tsp fine sea salt
• 1/4 cup sliced almonds, for garnish

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, almond flour, and fine sea salt until well combined.
3. In a separate large bowl, cream the clarified butter and granulated sugar together using a hand mixer until light and fluffy, about 3 minutes.
4. Add the lightly beaten egg and rose water to the butter mixture, mixing until just incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms. Tip: Avoid overmixing to ensure tender cookies.
6. Using a small cookie scoop, portion the dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Gently press a few sliced almonds onto the top of each cookie for garnish.
8. Bake for 12-14 minutes, or until the edges are lightly golden. Tip: The cookies will continue to firm up as they cool, so don’t overbake.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: For an extra floral note, lightly brush the cooled cookies with a bit more rose water.

Rich in flavor with a delightful crunch from the almonds, these cookies have a tender, melt-in-your-mouth texture. Serve them alongside a cup of Earl Grey tea for a truly elegant afternoon treat, or package them beautifully as a thoughtful homemade gift.

Blueberry Lemon Cookies

Unbelievably easy and bursting with flavor, these blueberry lemon cookies are your next baking project. You’ll love the tangy lemon paired with sweet blueberries in every bite.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 teaspoon baking powder
• 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 tablespoon lemon zest, finely grated
• 1 tablespoon fresh lemon juice
• 1 cup fresh blueberries, rinsed and patted dry
• 1/2 cup powdered sugar, for dusting

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 powder, 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, followed by the lemon zest and fresh lemon juice, until fully incorporated.
5. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
6. Carefully fold in the fresh blueberries, ensuring they’re evenly distributed without crushing them.
7. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them 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.
10. Once cooled, dust the cookies with powdered sugar for a sweet finish.

Zesty and tender, these cookies offer a delightful contrast between the soft interior and the slightly crisp edges. Serve them alongside a glass of cold milk or as a bright addition to your afternoon tea spread.

Carrot Cake Cookies with Cream Cheese Frosting

Carrot cake cookies with cream cheese frosting are the perfect blend of cozy and indulgent. You’ll love how these spiced treats bring the classic dessert into bite-sized form.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup unsalted butter, room temperature
• 3/4 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1 1/2 cups finely grated carrots
• 1/2 cup chopped walnuts
• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, room temperature
• 1 cup powdered sugar, sifted
• 1/2 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 medium bowl, whisk together the sifted flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, cream the room temperature butter, brown sugar, 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 mix in the dry ingredients until just combined, then fold in the finely grated carrots and chopped walnuts.
6. Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
7. 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.
8. For the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the sifted powdered sugar and vanilla extract, beating until creamy.
9. Once the cookies are completely cool, spread or pipe the cream cheese frosting onto each cookie.

Rich in flavor and moist in texture, these cookies are a delightful twist on traditional carrot cake. Try serving them with a drizzle of caramel for an extra decadent touch.

Cherry Blossom Cookies

Cherry blossom cookies are the perfect way to welcome spring into your kitchen. You’ll love how these delicate treats combine subtle floral notes with a buttery, crumbly texture that melts in your mouth.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 2 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1 tbsp cherry blossom extract
• 1/4 cup powdered sugar, for dusting

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, mixing well after each addition.
4. Sift together the all-purpose flour and salt, then gradually incorporate into the wet ingredients until just combined.
5. Gently fold in the cherry blossom extract until evenly distributed throughout the dough.
6. Using a tablespoon, scoop the dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
7. Bake for 12-15 minutes, or until the edges are lightly golden. Let cool on the baking sheets for 5 minutes before transferring to a wire rack.
8. Once completely cooled, dust the cookies with powdered sugar for a finishing touch.

So, these cherry blossom cookies offer a delightful crunch on the outside with a tender, melt-in-your-mouth center. Serve them alongside a cup of jasmine tea for an elegant afternoon treat, or package them in a pretty box as a thoughtful homemade gift.

Peach Cobbler Cookies

Warm, buttery, and bursting with juicy peach flavor, these Peach Cobbler Cookies are your summer dessert dreams come true. They’re like a handheld version of the classic cobbler, perfect for picnics or a sweet treat any time of day.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1 cup fresh peaches, finely diced
• 1/2 cup brown sugar, packed
• 1 tsp ground cinnamon

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. Gradually add the lightly beaten eggs and vanilla extract to the butter mixture, mixing until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and sea salt.
5. Slowly add the dry ingredients to the wet ingredients, mixing just until the dough comes together.
6. Gently fold in the finely diced peaches until evenly distributed throughout the dough.
7. In a small bowl, combine the brown sugar and cinnamon for the topping.
8. Using a cookie scoop, form dough into balls and roll each in the cinnamon-sugar mixture before placing on the prepared baking sheet.
9. Bake for 12-15 minutes, or until the edges are golden but the centers are still soft.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Soft in the center with a slightly crisp edge, these cookies offer a delightful contrast of textures. The cinnamon-sugar topping adds a sweet crunch, while the peaches keep them wonderfully moist. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat.

Raspberry White Chocolate Cookies

Just imagine biting into a cookie that’s a perfect blend of tart and sweet, with pockets of melted white chocolate and juicy raspberries. You’re in for a treat with these Raspberry White Chocolate Cookies, a delightful twist on the classic chocolate chip that’s sure to impress.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, packed
• 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 fresh raspberries, gently crushed

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. 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. Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together.
6. Gently fold in the white chocolate chips and crushed fresh raspberries, being careful not to overmix to prevent the raspberries from bleeding too much.
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 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.

Rich in flavor with a soft, chewy texture, these cookies are a delightful contrast of sweet white chocolate and tart raspberries. Serve them slightly warm with a glass of cold milk for an indulgent treat, or pack them in a pretty box for a thoughtful homemade gift.

Pistachio and Cardamom Cookies

Ready to bake something that’ll make your kitchen smell like a dream? These pistachio and cardamom cookies are just the ticket. They’re crunchy, fragrant, and just sweet enough to hit the spot.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 2 cups all-purpose flour
• 1/2 teaspoon ground cardamom
• 1/2 cup shelled pistachios, finely chopped
• 1/4 teaspoon sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Add the lightly beaten egg to the butter mixture, mixing until fully incorporated.
4. Sift in the all-purpose flour, ground cardamom, and sea salt, stirring just until the dough comes together.
5. Fold in the finely chopped pistachios until evenly distributed throughout the dough.
6. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
7. Flatten each ball slightly with the bottom of a glass or your fingers for a uniform thickness.
8. Bake for 12-15 minutes, or until the edges are just starting to turn golden.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Mmm, these cookies are a textural delight—crispy on the outside with a tender middle. The cardamom adds a warm, aromatic note that pairs beautifully with the nutty pistachios. Try serving them with a dollop of vanilla ice cream for an extra special treat.

Orange Blossom Honey Cookies

Zesty and fragrant, these Orange Blossom Honey Cookies are your next baking project. You’ll love how the floral honey and citrus notes play together in every bite.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup clarified butter, at room temperature
• 3/4 cup orange blossom honey
• 1 pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• Zest of 1 large orange

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 orange blossom honey 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, fine sea salt, and orange zest.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Tip: Overmixing can lead to tough cookies.
6. Using a tablespoon, scoop the dough and roll into balls. Place them 2 inches apart on the prepared baking sheet. Tip: For uniform cookies, use a cookie scoop.
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: The cookies will continue to cook on the baking sheet, so remove them when they’re slightly underdone.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Flaky and tender, these cookies have a delicate crumb with a burst of citrus. Serve them alongside a cup of Earl Grey tea for an afternoon treat that feels like a hug.

Lemon Poppy Seed Cookies

After a long day, there’s nothing like the bright, zesty flavor of lemon poppy seed cookies to lift your spirits. You’ll love how these little treats strike the perfect balance between sweet and tangy, with a delightful crunch from the poppy seeds.

Ingredients

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

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 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. Fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
7. Gently stir in the poppy seeds until evenly distributed throughout the dough.
8. Using a tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
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 sheet for 5 minutes before transferring to a wire rack to cool completely.

Ultra-tender with a crisp edge, these cookies are bursting with lemon flavor and the subtle nuttiness of poppy seeds. Serve them alongside a cup of Earl Grey tea for an afternoon treat that feels both indulgent and refreshing.

Strawberry Cheesecake Cookies

Fancy a sweet treat that combines the creamy richness of cheesecake with the fruity burst of strawberries? These Strawberry Cheesecake Cookies are your answer, blending dessert favorites into a handheld delight.

Ingredients

• 1 cup all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, room temperature
• 4 oz cream cheese, softened
• 1 pasture-raised egg, lightly beaten
• 1/2 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 1/2 cup freeze-dried strawberries, finely crushed
• 1/4 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, cream together the butter, cream cheese, and sugar until light and fluffy, about 3 minutes.
3. Beat in the egg and vanilla extract until fully incorporated.
4. Gently fold in the sifted flour and sea salt, mixing just until the dough comes together.
5. Stir in the crushed freeze-dried strawberries and white chocolate chips until evenly distributed.
6. Using a cookie scoop, portion the dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 12-14 minutes, or until the edges are lightly golden but the centers remain soft.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Best enjoyed fresh, these cookies offer a delightful contrast between the crisp edges and soft, chewy centers. The tangy cream cheese and sweet strawberries create a perfect balance, making them irresistible. Try serving them with a dollop of whipped cream for an extra indulgent touch.

Vanilla Bean Flower Cookies

Did you know that baking can be as therapeutic as it is delicious? These Vanilla Bean Flower Cookies are your next kitchen project, blending the aromatic richness of vanilla with a delicate, buttery crunch.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 3/4 cup granulated sugar
• 1 vanilla bean, seeds scraped
• 2 pasture-raised eggs, lightly beaten
• 2 1/2 cups all-purpose flour
• 1/2 tsp fine 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. Split the vanilla bean lengthwise and scrape the seeds into the butter mixture, mixing until evenly distributed.
4. Gradually add the lightly beaten pasture-raised eggs to the mixture, ensuring each addition is fully incorporated before adding the next.
5. Sift together the all-purpose flour and fine sea salt, then gradually fold into the wet ingredients until a soft dough forms.
6. Roll the dough into 1-inch balls, place them on the prepared baking sheets, and gently flatten with the back of a spoon to create a flower shape.
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: For even baking, rotate the baking sheets halfway through.
8. 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 patience is key.

Absolutely irresistible, these cookies boast a crisp edge with a tender center, bursting with vanilla flavor. Serve them alongside a dollop of lavender-infused whipped cream for an extra floral touch.

Apricot and Almond Cookies

Wondering what to bake for your next coffee break? These apricot and almond cookies are a delightful treat that combines the sweetness of dried apricots with the nutty crunch of almonds, perfect for any time of day.

Ingredients

• 1 cup all-purpose flour, sifted
• 1/2 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 pasture-raised egg, lightly beaten
• 1/2 cup dried apricots, finely chopped
• 1/4 cup almonds, roughly chopped
• 1 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 large bowl, cream together the butter and 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. Gradually fold in the sifted flour and sea salt, mixing just until the dough comes together.
5. Gently stir in the finely chopped dried apricots and roughly chopped almonds until evenly distributed throughout the dough.
6. Using a tablespoon, scoop the dough and roll into balls, placing them 2 inches apart on the prepared baking sheet.
7. Bake for 12-15 minutes, or until the edges are lightly golden. Tip: For even baking, rotate the baking sheet halfway through.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: They’ll firm up as they cool, so don’t worry if they seem soft at first.

Yield: These cookies have a tender, buttery texture with bursts of chewy apricot and crunchy almonds. Try serving them with a dollop of mascarpone cheese for an extra indulgent treat.

Chocolate Mint Cookies

Hey, you know those days when you crave something sweet but also refreshing? Chocolate mint cookies are your answer. They’re the perfect blend of rich cocoa and cool mint, making them irresistible.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon 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
• 1/2 teaspoon peppermint extract
• 1 cup dark 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 peppermint extract until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.
6. Fold in the dark chocolate chips evenly throughout the dough.
7. Using a tablespoon, scoop the dough and roll into balls. Place them 2 inches apart on the prepared baking sheet.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Great for any occasion, these cookies boast a crisp edge with a chewy center, packed with bursts of chocolate and a hint of mint. Serve them with a cold glass of milk or crumble over vanilla ice cream for an extra treat.

Earl Grey Tea Cookies

Just imagine biting into a delicate, buttery cookie that whispers the floral elegance of Earl Grey tea. These cookies are your next favorite tea-time treat, blending simplicity with a touch of sophistication.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 2 cups all-purpose flour
• 2 tbsp Earl Grey tea leaves, finely ground
• 1/2 tsp pure vanilla extract
• 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 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. Sift in the all-purpose flour, finely ground Earl Grey tea leaves, and fine sea salt, mixing until just combined to avoid overworking the dough.
5. Stir in the pure vanilla extract for an added layer of flavor.
6. Using a cookie scoop or tablespoon, portion the dough onto the prepared baking sheet, spacing them 2 inches apart to allow for spreading.
7. Bake for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

With their crisp edges and tender centers, these Earl Grey tea cookies offer a delightful contrast in textures. Serve them alongside a steaming cup of the same tea for a harmonious flavor experience, or crumble over vanilla ice cream for an elegant dessert twist.

Conclusion

Baking these 18 delightful spring cookie recipes is sure to bring joy and flavor to your kitchen! Whether you’re a seasoned baker or just starting out, there’s something here for everyone. We’d love to hear which recipes you try and adore—drop a comment with your favorites. Don’t forget to share the sweetness by pinning this article on Pinterest for others to discover. Happy baking!

Bella Bacinos