Spring is in the air, and what better way to celebrate the season of renewal than with a batch of freshly baked cookies? From floral-infused delights to zesty citrus treats, our roundup of 18 Delicious Spring Cookie Recipes is packed with creative ideas to sweeten your days. Whether you’re a baking novice or a seasoned pro, these recipes promise to bring a touch of spring magic to your kitchen. Let’s get baking!
Lemon Lavender Shortbread Cookies
These Lemon Lavender Shortbread Cookies are a delightful twist on the classic, offering a fragrant and citrusy bite that’s perfect for afternoon tea or as a sweet gift.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 tablespoons fresh lemon zest
- 1 tablespoon dried culinary lavender
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, cream together 1 cup unsalted butter and 1/2 cup granulated sugar until light and fluffy.
- Mix in 2 tablespoons fresh lemon zest and 1 tablespoon dried culinary lavender until well combined.
- Gradually add 2 cups all-purpose flour and 1/4 teaspoon salt to the butter mixture, stirring until a dough forms.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet. Flatten each ball slightly with the bottom of a glass.
- Bake for 12-15 minutes, or until the edges are just starting to turn golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
The combination of zesty lemon and floral lavender creates a uniquely refreshing flavor that elevates the simple shortbread into something special.
Tip: For an extra burst of lemon flavor, drizzle the cooled cookies with a simple lemon glaze made from powdered sugar and lemon juice.
Strawberry Thumbprint Cookies
These Strawberry Thumbprint Cookies are a delightful treat that combines buttery dough with sweet strawberry jam, perfect for your next cookie exchange or afternoon tea.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup strawberry jam
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, beat 1 cup unsalted butter and 1/2 cup granulated sugar together until light and fluffy.
- Mix in 2 large egg yolks and 1 teaspoon vanilla extract until well combined.
- Gradually add 2 cups all-purpose flour and 1/4 teaspoon salt, mixing until a soft dough forms.
- Roll the dough into 1-inch balls and place them on the prepared baking sheets. Use your thumb to make an indentation in the center of each ball.
- Fill each indentation with about 1/2 teaspoon strawberry jam.
- 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.
The contrast between the crisp cookie edges and the gooey strawberry center makes these thumbprints irresistibly charming.
Tip: For a festive twist, sprinkle the cookies with powdered sugar or drizzle with melted white chocolate after cooling.
Easter Egg Sugar Cookies
These Easter Egg Sugar Cookies are a festive and fun way to celebrate the season, with a buttery, soft texture that melts in your mouth.
Ingredients
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 cup unsalted butter, softened
- 1 1/2 cups white sugar
- 1 egg
- 1 tsp vanilla extract
- Assorted food coloring
- 1/2 cup sprinkles (optional)
Instructions
- Preheat oven to 375°F. In a small bowl, whisk together 2 3/4 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp baking powder.
- In a large bowl, cream together 1 cup unsalted butter and 1 1/2 cups white sugar until smooth. Beat in 1 egg and 1 tsp vanilla extract.
- Gradually blend in the dry ingredients. Divide dough into sections and tint each with assorted food coloring to your preference.
- Roll dough into egg shapes, about 1/4 inch thick. Place on ungreased baking sheets. If desired, decorate with 1/2 cup sprinkles.
- Bake for 8 to 10 minutes, or until lightly golden. Let stand on cookie sheet for 2 minutes before removing to cool on wire racks.
The vibrant colors and sweet, crisp edges make these cookies a standout on any Easter table. The dough’s versatility allows for endless color combinations, making each batch uniquely yours.
Tip: For an extra glossy finish, brush the cookies with a light egg wash before baking.
Matcha Green Tea Cookies
These Matcha Green Tea Cookies are a delightful twist on the classic cookie, offering a subtle earthy flavor and a vibrant green hue that’s sure to impress.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 tablespoon matcha green tea powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together 1 cup all-purpose flour, 1 tablespoon matcha green tea powder, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
- In a separate large bowl, cream together 1/4 cup unsalted butter and 1/2 cup granulated sugar until light and fluffy. Beat in 1 large egg until well combined.
- Gradually mix the dry ingredients into the wet ingredients until a dough forms.
- Roll the dough into small balls, place them on the prepared baking sheet, and gently flatten with the back of a spoon.
- Bake for 10-12 minutes, or until the edges are just starting to turn golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
The matcha not only gives these cookies their signature color but also a unique, slightly bitter contrast to the sweet dough, making them a sophisticated treat for tea time.
Tip: For an extra touch of elegance, dust the cooled cookies with a little extra matcha powder or dip half in melted white chocolate.
Raspberry Almond Butter Cookies
These Raspberry Almond Butter Cookies are a delightful twist on the classic peanut butter cookie, offering a fruity burst and nutty depth in every bite.
Ingredients
- 1 cup almond butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup fresh raspberries, lightly crushed
- 1/4 cup sliced almonds, for topping
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, mix together 1 cup almond butter, 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 1 large egg, and 1 tsp vanilla extract until well combined.
- Stir in 1/2 tsp baking soda and 1/4 tsp salt, then gently fold in 1/2 cup lightly crushed fresh raspberries.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Press a few sliced almonds onto the top of each cookie.
- Bake for 12-14 minutes, until the edges are set but the centers are still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
The raspberries add a juicy pop of flavor that perfectly complements the rich almond butter, making these cookies irresistibly tender and slightly chewy.
Tip: For an extra touch of sweetness, drizzle cooled cookies with melted white chocolate.
Carrot Cake Cookies with Cream Cheese Frosting
These Carrot Cake Cookies with Cream Cheese Frosting are a delightful twist on the classic dessert, combining the cozy flavors of carrot cake with the convenience of a cookie.
Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup finely grated carrots
- 1/2 cup rolled oats
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg.
- In a large bowl, beat 1/2 cup unsalted butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar until light and fluffy. Add 1 large egg and 1 tsp vanilla extract, beating until combined.
- Stir in the grated carrots and 1/2 cup rolled oats, then gradually mix in the dry ingredients until just combined.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart. Bake for 12-14 minutes, until edges are lightly golden. Cool on the sheet for 5 minutes, then transfer to a wire rack.
- For the frosting, beat together 4 oz cream cheese, 1 cup powdered sugar, and 1/2 tsp vanilla extract until smooth. Once cookies are completely cool, spread or pipe frosting onto each cookie.
The secret to these cookies’ irresistible texture? The grated carrots keep them moist, while the oats add a subtle chewiness that’s perfectly balanced by the creamy frosting.
Tip: For an extra touch of elegance, sprinkle a little cinnamon on top of the frosted cookies before serving.
Chocolate Mint Blossoms
These Chocolate Mint Blossoms are a delightful twist on the classic holiday cookie, combining rich chocolate with a refreshing minty center for a treat that’s as beautiful as it is delicious.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 package (10 oz) mint chocolate chips
- 1/2 cup powdered sugar (for rolling)
Instructions
- Preheat your oven to 350°F and line baking sheets with parchment paper.
- In a large bowl, beat together 1 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Add 1 large egg and 2 teaspoons vanilla extract, mixing well.
- In another bowl, whisk together 2 cups all-purpose flour, 3/4 cup cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add to the butter mixture, mixing until just combined.
- Fold in 1 package mint chocolate chips. Roll dough into 1-inch balls, then roll each in 1/2 cup powdered sugar to coat generously.
- Place balls 2 inches apart on prepared baking sheets. Bake for 10-12 minutes, until cookies are set but still soft in the center.
- Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
The contrast between the crisp powdered sugar coating and the soft, minty center makes these cookies irresistibly tender and flavorful.
Tip: For an extra minty kick, add a drop of peppermint extract to the dough along with the vanilla.
Vanilla Bean Flower Cookies
These Vanilla Bean Flower Cookies are a delicate treat, blending the rich aroma of vanilla with a buttery, melt-in-your-mouth texture that’s perfect for afternoon tea or a sweet gift.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 vanilla bean, seeds scraped
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1 tbsp powdered sugar for dusting
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, cream together 1 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy. Add the seeds from 1 vanilla bean and mix well.
- Gradually add 2 cups all-purpose flour and 1/4 tsp salt to the butter mixture, mixing until a soft dough forms.
- Roll the dough into small balls, place them on the prepared baking sheet, and gently flatten each with the back of a spoon to create a flower shape.
- Bake for 12-15 minutes, or until the edges are just starting to turn golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Once completely cooled, dust the cookies lightly with 1 tbsp powdered sugar.
The real magic of these cookies lies in the vanilla bean’s flecks, which add a gourmet touch and deep flavor that vanilla extract just can’t match.
Tip: For an extra floral note, sprinkle a tiny bit of edible lavender over the cookies before baking.
Coconut Lime Cookies
These Coconut Lime Cookies are a tropical twist on your classic cookie, offering a zesty lime flavor paired with the sweet, chewy texture of coconut for a delightful treat.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons lime zest
- 2 tablespoons lime juice
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup shredded sweetened coconut
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, cream together 1 cup unsalted butter and 1 cup granulated sugar until light and fluffy.
- Beat in 1 large egg, then mix in 2 tablespoons lime zest and 2 tablespoons lime juice.
- In another bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Gradually add to the butter mixture, mixing until just combined.
- Fold in 1 cup shredded sweetened coconut.
- Drop tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart.
- 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 to cool completely.
The combination of tangy lime and sweet coconut in these cookies creates a refreshing flavor that’s perfect for brightening up any day.
Tip: For an extra lime kick, drizzle the cooled cookies with a simple lime glaze made from powdered sugar and lime juice.
Blueberry Lemon Cookies
These Blueberry Lemon Cookies are a burst of sunshine in every bite, combining the tartness of lemon with the sweetness of blueberries for a perfect treat.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- Zest of 1 lemon
- 1 cup fresh blueberries
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, cream together 1 cup unsalted butter and 1 cup granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract and the zest of 1 lemon.
- In another bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt. Gradually add to the butter mixture.
- Gently fold in 1 cup fresh blueberries and 1 tbsp lemon juice until just combined.
- Drop tablespoon-sized dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 12-15 minutes until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
The magic of these cookies lies in the juicy blueberries popping with flavor against the bright lemon zest, creating a delightful contrast in every bite.
Tip: For an extra lemony kick, drizzle the cooled cookies with a simple lemon glaze made from powdered sugar and lemon juice.
Peach Oatmeal Cookies
These Peach Oatmeal Cookies are a delightful twist on the classic, offering a sweet, fruity flavor that pairs perfectly with the hearty texture of oats.
Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups old-fashioned oats
- 1 cup diced peaches (fresh or canned, drained)
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a small bowl, whisk together 1 cup all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp salt.
- In a large bowl, beat 1/2 cup unsalted butter, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar until creamy. Add 1 large egg and 1 tsp vanilla extract, beating until combined.
- Gradually mix in the dry ingredients, then fold in 1 1/2 cups old-fashioned oats and 1 cup diced peaches.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden but the centers are still soft.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
The juicy peaches add a burst of freshness to these cookies, making them a perfect summer treat that’s both comforting and light.
Tip: For an extra peach flavor, drizzle the cooled cookies with a simple peach glaze made from powdered sugar and peach juice.
Pistachio Rosewater Cookies
These Pistachio Rosewater Cookies are a delightful twist on the classic cookie, offering a fragrant and nutty flavor that’s perfect for afternoon tea or as a sweet gift.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons rosewater
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup shelled pistachios, finely chopped
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, cream together 1 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy.
- Beat in 1 large egg and 2 teaspoons rosewater until well combined.
- Gradually mix in 2 cups all-purpose flour and 1/2 teaspoon salt until the dough comes together.
- Fold in 1/2 cup shelled pistachios, finely chopped.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, flattening slightly with the back of a spoon.
- Bake for 12-15 minutes, or until the edges are just starting to turn golden.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
The combination of floral rosewater and crunchy pistachios gives these cookies a uniquely sophisticated flavor that’s sure to impress.
Tip: For an extra touch of elegance, drizzle the cooled cookies with a simple rosewater glaze made from powdered sugar and a few drops of rosewater.
Cherry Blossom Cookies
These Cherry Blossom Cookies are a delightful treat that brings a touch of spring to your table, with their delicate pink hue and sweet, floral flavor.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup cherry blossom tea powder (for that floral note)
- Pink food coloring (optional, for a more vibrant color)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together 1 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy.
- Beat in 1 large egg and 2 teaspoons vanilla extract until well combined.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 teaspoon salt, and 1/4 cup cherry blossom tea powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. If desired, add a few drops of pink food coloring to achieve your preferred shade.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet. Flatten slightly with the bottom of a glass.
- Bake for 10-12 minutes, or until the edges are just starting to turn golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
The subtle floral aroma of these cookies makes them a unique addition to any springtime gathering or afternoon tea.
Tip: For an extra touch of elegance, dust the cooled cookies with a little powdered sugar or drizzle with white chocolate.
White Chocolate Cranberry Cookies
These White Chocolate Cranberry Cookies are a delightful twist on the classic chocolate chip, offering a sweet and tart flavor that’s irresistible.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup white chocolate chips
- 1 cup dried cranberries
Instructions
- Preheat oven to 375°F and line baking sheets with parchment paper.
- In a small bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until creamy. Add the eggs one at a time, then stir in the vanilla extract.
- Gradually blend in the flour mixture, then fold in the white chocolate chips and dried cranberries.
- Drop by rounded tablespoon onto the prepared baking sheets, spacing 2 inches apart.
- Bake for 10 to 12 minutes until the edges are lightly golden. Let cool on the baking sheets for 2 minutes before transferring to wire racks.
The combination of creamy white chocolate and tangy cranberries creates a perfect balance of flavors in every bite, making these cookies a standout at any gathering.
Tip: For an extra festive touch, drizzle melted white chocolate over the cooled cookies.
Apricot Hazelnut Cookies
These Apricot Hazelnut Cookies are a delightful twist on the classic, combining the sweetness of apricots with the rich, nutty flavor of hazelnuts for a treat that’s irresistibly crunchy and chewy.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup dried apricots, finely chopped
- 1/2 cup hazelnuts, chopped
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a small bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- In a large bowl, beat 1/2 cup softened unsalted butter, 1/2 cup granulated sugar, and 1/4 cup packed brown sugar until light and fluffy.
- Beat in 1 large egg and 1 teaspoon vanilla extract until well combined.
- Gradually mix in the dry ingredients, then fold in 1/2 cup finely chopped dried apricots and 1/2 cup chopped hazelnuts.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden but the centers are still soft.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
The magic of these cookies lies in the perfect balance between the chewy apricots and the crunchy hazelnuts, creating a texture that’s simply addictive.
Tip: For an extra nutty flavor, toast the hazelnuts before chopping and adding them to the dough.
Ginger Snap Cookies with Lemon Glaze
These Ginger Snap Cookies with Lemon Glaze are a delightful twist on the classic, offering a zesty finish that perfectly complements the warm spices.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/4 cup molasses
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
- Preheat your oven to 350°F and line baking sheets with parchment paper.
- In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 tsp baking soda, 2 tsp ground ginger, 1 tsp ground cinnamon, 1/2 tsp ground cloves, and 1/4 tsp salt.
- In a large bowl, beat 3/4 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Beat in 1 large egg and 1/4 cup molasses until well combined.
- Gradually mix in the dry ingredients until just combined.
- Roll dough into 1-inch balls, then roll in granulated sugar. Place on prepared baking sheets, spacing 2 inches apart.
- Bake for 10-12 minutes until the edges are set but centers are still soft. Cool on baking sheets for 5 minutes, then transfer to wire racks.
- For the glaze, whisk together 1 cup powdered sugar, 2 tbsp fresh lemon juice, and 1 tsp lemon zest until smooth. Drizzle over cooled cookies.
The sharpness of the lemon glaze cuts through the richness of the ginger snaps, creating a balance that’s irresistibly moreish.
Tip: For an extra zing, add a little more lemon zest to the glaze.
Blackberry Sage Cookies
These Blackberry Sage Cookies are a delightful twist on the classic, blending the sweetness of blackberries with the earthy aroma of sage for a uniquely flavorful treat.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 tbsp fresh sage, finely chopped
- 1/2 cup fresh blackberries, mashed
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually mix in the all-purpose flour and salt until a dough forms.
- Fold in the finely chopped sage and mashed blackberries until evenly distributed throughout the dough.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
The combination of juicy blackberries and aromatic sage creates a cookie that’s bursting with flavor and perfect for those who love a little sophistication in their sweets.
Tip: For an extra touch of elegance, lightly dust the cooled cookies with powdered sugar before serving.
Orange Cardamom Cookies
These Orange Cardamom Cookies are a delightful twist on the classic cookie, infusing bright citrus and warm spice into every bite. Perfect for those who love a cookie that’s both comforting and a little exotic.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 2 tablespoons orange zest
- 2 cups all-purpose flour
- 1 teaspoon ground cardamom
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, cream together 1 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy. Beat in 1 large egg and 2 tablespoons orange zest until well combined.
- In another bowl, whisk together 2 cups all-purpose flour, 1 teaspoon ground cardamom, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with the bottom of a glass.
- Bake for 10-12 minutes, or until the edges are just starting to turn golden. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
The magic of these cookies lies in the vibrant orange zest paired with the aromatic cardamom, creating a flavor that’s both refreshing and deeply comforting.
Tip: For an extra citrusy punch, drizzle the cooled cookies with a simple orange glaze made from powdered sugar and fresh orange juice.
Conclusion
We hope these 18 delightful spring cookie recipes inspire your next baking adventure! Each one offers a unique twist to celebrate the season’s flavors. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy baking, and here’s to a sweet spring!