20 Delicious Cookie Recipes Without Chocolate Chips for Every Occasion

Ready to dive into a world of cookies that skip the chocolate chips but don’t skimp on flavor? Whether you’re catering to non-chocolate lovers or just mixing up your baking routine, we’ve gathered 20 irresistible recipes that promise to delight. From buttery shortbread to spiced snickerdoodles, there’s a perfect pick for every occasion. Let’s get your cookie jar filled with these chocolate-free treasures!

Classic Sugar Cookies

Gracefully simple yet endlessly versatile, classic sugar cookies are the epitome of homemade comfort, offering a delicate balance of sweetness and buttery richness that melts tenderly in your mouth.

Ingredients

• 1 cup unsalted butter, creamy and at room temperature
• 1 1/2 cups granulated sugar, fine and sparkling
• 1 large egg, farm-fresh and lightly beaten
• 1 teaspoon pure vanilla extract, aromatic and smooth
• 2 3/4 cups all-purpose flour, sifted and fluffy
• 1 teaspoon baking soda, fresh and potent
• 1/2 teaspoon baking powder, finely milled
• 1/2 teaspoon salt, fine and sea-derived

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it reaches the perfect temperature for even baking.
2. In a large mixing bowl, cream together the creamy unsalted butter and fine granulated sugar until the mixture is light and fluffy, about 3 minutes.
3. Beat in the farm-fresh egg and aromatic pure vanilla extract until fully incorporated, scraping down the sides of the bowl to ensure a uniform mixture.
4. In a separate bowl, whisk together the sifted all-purpose flour, fresh baking soda, finely milled baking powder, and fine sea-derived salt.
5. Gradually add the dry ingredients to the wet mixture, mixing just until the dough comes together to avoid overworking it.
6. Roll the dough into 1-inch balls and place them 2 inches apart on a parchment-lined baking sheet, gently flattening each with the bottom of a glass.
7. Bake for 8 to 10 minutes, or until the edges are just beginning to turn a light golden brown, indicating perfect doneness.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly.

Offering a crisp edge with a chewy center, these classic sugar cookies are a canvas for creativity—dip them in dark chocolate, sprinkle with colored sugar before baking, or sandwich with raspberry jam for a delightful twist.

Oatmeal Raisin Cookies

Savory and sweet collide in these oatmeal raisin cookies, a timeless treat that marries the hearty texture of oats with the juicy burst of raisins, all enveloped in a warmly spiced dough. Perfect for afternoon tea or a cozy night in, these cookies promise a delightful balance of flavors and textures.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1 cup packed light brown sugar, with its molasses-kissed sweetness
• 1/2 cup granulated sugar, for a delicate crunch
• 2 large farm-fresh eggs, at room temperature
• 1 teaspoon pure vanilla extract, for aromatic depth
• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 teaspoon baking soda, to ensure a perfect rise
• 1 teaspoon ground cinnamon, for a warm spice note
• 1/2 teaspoon fine sea salt, to balance the sweetness
• 3 cups old-fashioned rolled oats, for a chewy texture
• 1 cup plump raisins, soaked in warm water to soften

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
2. In a large bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar until light and fluffy, about 3 minutes, to incorporate air for a lighter cookie.
3. Beat in the farm-fresh eggs one at a time, followed by the pure vanilla extract, ensuring each is fully incorporated before adding the next.
4. In a separate bowl, whisk together the sifted all-purpose flour, baking soda, ground cinnamon, and fine sea salt to evenly distribute the leavening and spices.
5. Gradually mix the dry ingredients into the wet ingredients, stirring just until combined to avoid overworking the dough.
6. Fold in the old-fashioned rolled oats and drained plump raisins until evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft, for a cookie that’s crisp outside and chewy inside.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, ensuring they set properly.

Lusciously chewy with a hint of spice, these oatmeal raisin cookies offer a comforting bite with every nibble. Serve them slightly warm with a glass of cold milk for a classic pairing, or crumble over vanilla ice cream for an indulgent dessert twist.

Snickerdoodle Cookies

Venture into the realm of classic American baking with these Snickerdoodle Cookies, a timeless treat that marries the comforting warmth of cinnamon with the tender, buttery crumb of a perfectly baked cookie. Each bite offers a delightful contrast between the crisp, sugar-dusted exterior and the soft, chewy center, making them an irresistible indulgence for any occasion.

Ingredients

• 1 cup unsalted butter, softened to room temperature for a creamy texture
• 1 1/2 cups granulated sugar, for a sweet, crystalline crunch
• 2 large farm-fresh eggs, at room temperature to ensure smooth blending
• 2 3/4 cups all-purpose flour, sifted for lightness
• 2 teaspoons cream of tartar, for that signature Snickerdoodle tang
• 1 teaspoon baking soda, to achieve the perfect rise
• 1/4 teaspoon fine sea salt, to balance the sweetness
• 2 tablespoons ground cinnamon, for a warm, aromatic spice
• 2 tablespoons granulated sugar, for rolling, adding a sparkling finish

Instructions

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper for easy cleanup.
2. In a large mixing bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy, about 3 minutes, to incorporate air for a lighter cookie.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, for a uniform dough.
4. In a separate bowl, whisk together the sifted flour, cream of tartar, baking soda, and sea salt to evenly distribute the leavening agents.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough.
6. In a small bowl, mix the remaining 2 tablespoons granulated sugar with the cinnamon for the coating.
7. Shape the dough into 1-inch balls, roll each in the cinnamon-sugar mixture, and place them 2 inches apart on the prepared baking sheets.
8. Bake for 8-10 minutes, or until the edges are just set but the centers are still soft, allowing them to firm up as they cool for the ideal texture.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, ensuring they don’t break.

These Snickerdoodle Cookies emerge from the oven with a golden hue, their surfaces crackled with cinnamon sugar, promising a melt-in-your-mouth experience. Serve them alongside a glass of cold milk for a classic pairing, or stack them high on a vintage plate for a charming dessert display that beckons with every spicy-sweet whiff.

Peanut Butter Cookies

Yield to the timeless allure of peanut butter cookies, where each bite delivers a perfect harmony of crisp edges and a tender, chewy center. These cookies, with their golden hue and rich, nutty aroma, are a testament to the simple pleasures of baking.

Ingredients

• 1 cup creamy peanut butter, smooth and velvety
• 1 cup granulated sugar, fine and sparkling
• 1 large egg, farm-fresh and room temperature
• 1 teaspoon pure vanilla extract, aromatic and warm
• 1/2 teaspoon baking soda, finely sifted
• A pinch of sea salt, flaky and delicate

Instructions

1. Preheat your oven to 350°F (175°C), ensuring it reaches the perfect temperature for even baking.
2. In a large mixing bowl, combine the creamy peanut butter and granulated sugar until the mixture is homogenous and slightly fluffy, about 2 minutes.
3. Beat in the farm-fresh egg and pure vanilla extract until fully incorporated, creating a smooth and glossy batter.
4. Sprinkle in the finely sifted baking soda and flaky sea salt, folding gently to distribute evenly without overmixing.
5. Using a tablespoon, scoop the dough and roll into 1-inch balls, placing them 2 inches apart on a parchment-lined baking sheet.
6. Flatten each ball slightly with the back of a fork, creating a classic crisscross pattern that also ensures even cooking.
7. Bake for 10-12 minutes, or until the edges are lightly golden but the centers remain soft. Tip: For extra chewy cookies, remove them just as the edges set.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: This resting period helps them set without becoming too crisp.
9. Store in an airtight container to maintain their delightful texture. Tip: Adding a slice of bread to the container can keep them soft for days.

Just out of the oven, these peanut butter cookies offer a delightful contrast of textures, with a crisp exterior giving way to a moist, dense interior. Serve them alongside a glass of cold milk for a classic pairing, or crumble over vanilla ice cream for an indulgent twist.

Shortbread Cookies

Captivating in its simplicity yet profound in its buttery richness, the shortbread cookie stands as a testament to the elegance of minimalism in baking. This classic treat, with its crumbly texture and golden edges, offers a delightful canvas for both traditionalists and innovators alike.

Ingredients

• 1 cup (2 sticks) unsalted butter, chilled and cubed
• 1/2 cup granulated sugar, fine and sparkling
• 2 cups all-purpose flour, sifted for lightness
• 1/4 teaspoon sea salt, finely ground
• 1 teaspoon pure vanilla extract, aromatic and rich

Instructions

1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper for effortless removal.
2. In a large mixing bowl, cream together the chilled butter and granulated sugar until the mixture is pale and fluffy, about 3 minutes on medium speed.
3. Gently fold in the sifted flour and sea salt, mixing just until the dough comes together to avoid overworking it.
4. Stir in the pure vanilla extract until evenly distributed throughout the dough.
5. Turn the dough onto a lightly floured surface and shape it into a 1-inch thick rectangle. For uniform cookies, use a sharp knife to cut the dough into 2-inch squares.
6. Place the cookies on the prepared baking sheet, spacing them 1 inch apart to allow for slight spreading.
7. Bake in the preheated oven for 20-25 minutes, or until the edges are just beginning to turn a light golden brown.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Kneading the dough as little as possible ensures the shortbread remains tender and crumbly. These cookies boast a melt-in-your-mouth texture with a buttery flavor that’s perfectly balanced by a hint of vanilla. Serve them alongside a cup of Earl Grey tea for a classic pairing, or drizzle with dark chocolate for a decadent twist.

Lemon Crinkle Cookies

Radiating with a sunny disposition, these Lemon Crinkle Cookies are a delightful blend of tangy and sweet, perfect for brightening any day. Their soft, chewy centers and crisp, sugar-dusted edges make them an irresistible treat that’s as beautiful to behold as it is delicious to devour.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1 1/2 cups granulated sugar, plus extra for rolling
• 2 large farm-fresh eggs, at room temperature
• 1 teaspoon pure vanilla extract
• Zest of 2 large, vibrant lemons
• 2 tablespoons freshly squeezed lemon juice
• 2 1/2 cups all-purpose flour, spooned and leveled
• 1 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1/2 cup powdered 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 bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, followed by the vanilla extract, lemon zest, and lemon juice, ensuring each is fully incorporated before adding the next.
4. In a separate bowl, whisk together the flour, baking powder, and sea salt. Gradually add this to the wet ingredients, mixing just until combined.
5. Chill the dough for 30 minutes to make it easier to handle. Tip: Chilling also enhances the flavors.
6. Roll the dough into 1-inch balls, then roll each ball first in granulated sugar and then in powdered sugar for a double coating.
7. Place the balls 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are just set but the centers are still soft. Tip: For perfectly crinkled cookies, avoid overbaking.
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.

Melt-in-your-mouth tender with a zesty lemon punch, these cookies are a dream paired with a cup of herbal tea or as a cheerful addition to a dessert platter. Their vibrant flavor and crinkled appearance are sure to make them a standout at any gathering.

Almond Butter Cookies

Heavenly in their simplicity yet profound in flavor, these almond butter cookies are a testament to the beauty of minimalist baking. With a texture that strikes the perfect balance between chewy and crisp, they’re a delightful treat that pairs wonderfully with your afternoon tea or coffee.

Ingredients

• 1 cup creamy, unsweetened almond butter
• 1/2 cup granulated sugar, fine and sparkling
• 1 large farm-fresh egg, at room temperature
• 1/2 tsp pure vanilla extract, aromatic and rich
• 1/4 tsp sea salt, finely ground
• 1/2 tsp baking soda, for a light lift

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for effortless removal.
2. In a medium bowl, combine the almond butter, sugar, egg, vanilla extract, sea salt, and baking soda. Stir until the mixture is smooth and homogenous, ensuring no streaks of almond butter remain.
3. Using a tablespoon, scoop the dough and roll it into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
4. Flatten each ball slightly with the back of a fork, creating a crisscross pattern for that classic cookie look.
5. Bake for 10-12 minutes, or until the edges are just beginning to turn golden but the centers are still soft. Tip: For chewier cookies, err on the side of underbaking.
6. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Tip: This resting period helps them set without becoming too crumbly.

Crumbly yet tender, these almond butter cookies boast a nutty depth that’s subtly sweet and utterly addictive. Serve them alongside a dollop of raspberry jam or dunked in dark chocolate for an extra indulgent twist.

Coconut Macaroons

Lusciously sweet and delightfully chewy, coconut macaroons are a timeless treat that blend the tropical allure of coconut with a tender, golden exterior. Perfect for afternoon tea or as a decadent dessert, these morsels are as easy to make as they are irresistible.

Ingredients

• 14 ounces sweetened shredded coconut, finely textured
• 14 ounces sweetened condensed milk, rich and creamy
• 1 teaspoon pure vanilla extract, aromatic and smooth
• 2 large egg whites, at room temperature
• 1/4 teaspoon fine sea salt, for balance

Instructions

1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, and vanilla extract, stirring until the mixture is uniformly moist.
3. In a separate bowl, beat the egg whites with the fine sea salt until stiff peaks form, which will give your macaroons their light texture.
4. Gently fold the beaten egg whites into the coconut mixture, being careful not to deflate the whites, to ensure a fluffy consistency.
5. Using a cookie scoop or two spoons, drop tablespoon-sized mounds of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 20-25 minutes, or until the macaroons are golden brown around the edges and firm to the touch.
7. Allow the macaroons to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly.

Soothingly sweet with a crisp exterior and a moist, chewy center, these coconut macaroons are a sublime treat. For an extra touch of elegance, drizzle them with melted dark chocolate or serve alongside a glass of chilled dessert wine.

Gingerbread Cookies

Gingerbread cookies, with their warm spices and molasses-kissed dough, evoke the cozy essence of holiday baking. These timeless treats, crisp at the edges yet tender within, are a festive canvas for both traditional and creative decorations.

Ingredients

• 3 cups all-purpose flour, sifted for lightness
• 1 tbsp ground ginger, for a spicy warmth
• 1 tsp ground cinnamon, adding sweet depth
• 1/2 tsp ground cloves, for a hint of pungency
• 1/2 tsp baking soda, to ensure a perfect rise
• 1/4 tsp salt, to balance the sweetness
• 3/4 cup unsalted butter, softened to room temperature
• 3/4 cup dark brown sugar, packed for rich moisture
• 1 large egg, farm-fresh and beaten
• 1/2 cup molasses, robust and full-bodied
• 1 tsp pure vanilla extract, for aromatic sweetness

Instructions

1. In a medium bowl, whisk together the sifted flour, ginger, cinnamon, cloves, baking soda, and salt until evenly combined.
2. In a large bowl, cream the softened butter and dark brown sugar together on medium speed until light and fluffy, about 3 minutes.
3. Beat in the egg, molasses, and vanilla extract until the mixture is smooth and homogenous.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated to avoid overworking the dough.
5. Divide the dough in half, flatten into discs, wrap in plastic, and chill in the refrigerator for at least 2 hours to firm up.
6. Preheat the oven to 350°F and line baking sheets with parchment paper.
7. On a lightly floured surface, roll out one disc of dough to 1/4-inch thickness, using a floured rolling pin to prevent sticking.
8. Cut out shapes with cookie cutters, transferring them to the prepared baking sheets with a spatula, spaced 2 inches apart.
9. Bake for 8-10 minutes, until the edges are just set but the centers are still soft, rotating the sheets halfway through for even baking.
10. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Vibrant with spice and rich with molasses, these gingerbread cookies offer a delightful chew beneath their crisp exterior. Serve them stacked high on a vintage platter or tied with ribbon for a heartfelt holiday gift.

Pumpkin Spice Cookies

Unveiling the essence of autumn in every bite, these Pumpkin Spice Cookies are a harmonious blend of warm spices and rich pumpkin puree, creating a treat that’s as comforting as it is indulgent. Perfectly balanced with a hint of sweetness and a soft, chewy texture, they’re a festive homage to the season’s flavors.

Ingredients

• 1 cup pure pumpkin puree, smooth and velvety
• 2 cups all-purpose flour, sifted for lightness
• 1/2 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar, for a delicate sweetness
• 1 large farm-fresh egg, at room temperature
• 1 tsp pure vanilla extract, aromatic and rich
• 1 tsp baking soda, for the perfect rise
• 1/2 tsp salt, to enhance flavors
• 1 tsp ground cinnamon, warm and fragrant
• 1/2 tsp ground nutmeg, with a hint of sweetness
• 1/2 tsp ground cloves, for depth
• 1/2 tsp ground ginger, adding a spicy kick

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the farm-fresh egg and pure vanilla extract until fully incorporated, ensuring a smooth batter.
4. Gently fold in the pure pumpkin puree, mixing until just combined to avoid overworking the batter.
5. In a separate bowl, whisk together the sifted all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger for an even spice distribution.
6. Gradually add the dry ingredients to the wet ingredients, stirring until a cohesive dough forms. Tip: Avoid overmixing to keep the cookies tender.
7. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them 2 inches apart to allow for spreading.
8. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. Tip: The cookies will 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 extra flavor, drizzle with a simple glaze made of powdered sugar and milk.

Out of the oven, these Pumpkin Spice Cookies boast a soft, cake-like interior with a slightly crisp edge, enveloped in the warm embrace of autumnal spices. Serve them alongside a steaming mug of chai tea for a cozy afternoon treat, or stack them high on a vintage plate for a charming dessert display at your next gathering.

Maple Walnut Cookies

Just imagine the aroma of warm maple syrup and toasted walnuts filling your kitchen, a promise of the delectable Maple Walnut Cookies you’re about to create. These cookies are a harmonious blend of sweet and nutty, with a texture that’s perfectly crisp on the outside yet tender within.

Ingredients

• 1 cup unsalted butter, room temperature and creamy
• 1 cup pure maple syrup, dark and robust
• 1 large egg, farm-fresh and lightly beaten
• 2 cups all-purpose flour, sifted for lightness
• 1/2 tsp fine sea salt, for a subtle depth
• 1 cup walnuts, toasted and roughly chopped for crunch

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
2. In a large mixing bowl, cream together the creamy unsalted butter and dark, robust pure maple syrup until the mixture is light and fluffy, about 3 minutes.
3. Beat in the farm-fresh egg until fully incorporated, ensuring a smooth batter.
4. Gradually fold in the sifted all-purpose flour and fine sea salt, mixing just until the dough comes together to avoid overworking.
5. Gently stir in the toasted, roughly chopped walnuts, distributing them evenly throughout the dough.
6. Using a tablespoon, drop dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
7. Bake for 12-15 minutes, or until the edges are golden brown and the centers are set but still soft.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, allowing them to firm up perfectly.

Zesty with the deep flavor of maple and the satisfying crunch of walnuts, these cookies are a delightful treat. Serve them alongside a cup of strong coffee or as a sweet finish to a rustic dinner party.

Vanilla Bean Cookies

Just imagine the delicate aroma of vanilla wafting through your kitchen as you pull a tray of golden, buttery cookies from the oven. These Vanilla Bean Cookies, with their crisp edges and chewy centers, are a testament to the timeless elegance of simple ingredients transformed into something extraordinary.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar, fine and sparkling
• 2 large eggs, farm-fresh and at room temperature
• 1 vanilla bean, split and seeds scraped
• 2 1/2 cups all-purpose flour, sifted for lightness
• 1/2 tsp baking powder, to ensure a perfect rise
• 1/4 tsp sea salt, finely ground

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3 minutes, to incorporate air for a tender cookie.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, for a smooth batter.
4. Scrape the seeds from the vanilla bean into the batter, mixing well to distribute the fragrant specks evenly throughout.
5. Whisk together the sifted flour, baking powder, and sea salt in a separate bowl to combine the dry ingredients uniformly.
6. Gradually add the dry ingredients to the wet, mixing just until the dough comes together to avoid overworking it, which can lead to tough cookies.
7. Using a tablespoon, scoop the dough and roll into balls, placing them 2 inches apart on the prepared baking sheets to allow for spreading.
8. Bake for 10-12 minutes, or until the edges are just golden but the centers are still soft, for that ideal chewy texture.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, ensuring they set properly.

Vanilla Bean Cookies offer a symphony of textures, from their crisp, sugar-kissed edges to their soft, vanilla-speckled centers. Serve them alongside a glass of cold milk for a classic pairing, or crumble over a scoop of vanilla ice cream for an indulgent twist.

Brown Butter Cookies

Elevating the humble cookie to new heights, these Brown Butter Cookies are a testament to the magic of simple ingredients transformed through technique. Each bite offers a symphony of nutty, caramelized flavors, encased in a tender, crumbly texture that whispers of home and sophistication alike.

Ingredients

• 1 cup unsalted butter, slowly browned to golden perfection
• 1 cup granulated sugar, for a delicate sweetness
• 2 large farm-fresh eggs, at room temperature
• 2 teaspoons pure vanilla extract, for aromatic depth
• 2 1/4 cups all-purpose flour, sifted for lightness
• 1/2 teaspoon fine sea salt, to balance the sweetness
• 1 teaspoon baking soda, for the perfect rise

Instructions

1. In a medium saucepan over medium heat, melt the unsalted butter, stirring constantly until it turns a deep golden brown and emits a nutty aroma, about 5-7 minutes. Tip: Watch closely to prevent burning.
2. Transfer the browned butter to a large mixing bowl and let it cool slightly, about 10 minutes, to avoid cooking the eggs.
3. Add the granulated sugar to the browned butter and beat with an electric mixer on medium speed until light and fluffy, about 2 minutes.
4. Beat in the farm-fresh eggs one at a time, followed by the pure vanilla extract, ensuring each is fully incorporated before adding the next.
5. In a separate bowl, whisk together the sifted all-purpose flour, fine sea salt, and baking soda. Gradually add this to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to tough cookies.
6. Cover the dough and chill in the refrigerator for at least 1 hour to firm up, making it easier to handle.
7. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
8. Scoop tablespoon-sized portions of dough onto the prepared sheets, spacing them 2 inches apart to allow for spreading.
9. Bake for 10-12 minutes, or until the edges are just golden but the centers are still soft. Tip: For even baking, rotate the sheets halfway through.
10. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Golden edges give way to a chewy center in these Brown Butter Cookies, with a flavor profile that’s rich and complex. Serve them alongside a glass of cold milk or crumbled over vanilla ice cream for an indulgent twist.

Molasses Cookies

Perfectly spiced and irresistibly chewy, molasses cookies are a timeless treat that marries the deep, caramel-like sweetness of molasses with a hint of warm spices. These cookies, with their crackled tops and tender centers, are a delightful nod to traditional baking at its finest.

Ingredients

• 1/2 cup unsalted butter, softened to room temperature
• 1/4 cup dark molasses, robust and full-bodied
• 1 large egg, farm-fresh and at room temperature
• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 tsp baking soda, finely measured
• 1/2 tsp ground cinnamon, aromatic and warm
• 1/4 tsp ground cloves, pungent and spicy
• 1/4 tsp ground ginger, zesty and sharp
• 1/2 cup granulated sugar, for rolling

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
2. In a large mixing bowl, cream together the softened butter and molasses until the mixture is smooth and homogenous, about 2 minutes.
3. Beat in the egg until fully incorporated, ensuring the mixture is velvety and well combined.
4. In a separate bowl, whisk together the sifted flour, baking soda, cinnamon, cloves, and ginger to evenly distribute the spices.
5. Gradually add the dry ingredients to the wet mixture, mixing just until the dough comes together without overworking it.
6. Place the granulated sugar in a small bowl. Roll tablespoon-sized portions of dough into balls, then coat each generously in sugar.
7. Arrange the dough balls on the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
8. Bake for 10-12 minutes, or until the cookies have puffed up and the surfaces crack slightly, yet remain soft to the touch.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Yieldingly soft with a slight chew, these molasses cookies boast a complex flavor profile that’s both spicy and sweet. Serve them alongside a glass of cold milk or crumbled over vanilla ice cream for an indulgent twist.

White Chocolate Cranberry Cookies

Harmoniously blending the tartness of cranberries with the creamy sweetness of white chocolate, these cookies offer a delightful contrast that’s perfect for any occasion. Their soft, chewy texture and vibrant flavors make them a standout treat that’s as pleasing to the eye as it is to the palate.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar, for a delicate sweetness
• 1 cup packed light brown sugar, adding a hint of molasses depth
• 2 large farm-fresh eggs, at room temperature
• 1 teaspoon pure vanilla extract, for aromatic warmth
• 3 cups all-purpose flour, sifted for lightness
• 1 teaspoon baking soda, to ensure a perfect rise
• 1/2 teaspoon baking powder, for a tender crumb
• 1/2 teaspoon fine sea salt, to balance the sweetness
• 1 cup dried cranberries, for a chewy, tangy bite
• 1 cup premium white chocolate chips, offering creamy pockets of sweetness

Instructions

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper for easy cleanup.
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, to incorporate air for a lighter cookie.
3. Beat in the farm-fresh eggs one at a time, followed by the pure vanilla extract, ensuring each is fully incorporated before adding the next.
4. In a separate bowl, whisk together the sifted all-purpose flour, baking soda, baking powder, and fine sea salt to evenly distribute the leavening agents.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough.
6. Fold in the dried cranberries and premium white chocolate chips until evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
8. Bake for 10-12 minutes, or until the edges are lightly golden but the centers remain soft, for the perfect chewy texture.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, ensuring they set properly.

Celebrate the harmonious blend of flavors and textures in these cookies by serving them alongside a glass of cold milk or a warm cup of tea. The contrast between the tart cranberries and sweet white chocolate, encased in a soft, chewy cookie, makes each bite a delightful experience. For an extra special touch, drizzle with melted white chocolate before serving.

Peanut Butter and Jelly Thumbprint Cookies

Yearning for a nostalgic treat with a sophisticated twist? These Peanut Butter and Jelly Thumbprint Cookies blend the classic flavors of childhood into a delicate, buttery cookie that’s as pleasing to the eye as it is to the palate.

Ingredients

• 1 cup creamy peanut butter, smooth and rich
• 1/2 cup unsalted butter, softened to room temperature
• 1/2 cup granulated sugar, fine and sparkling
• 1/2 cup light brown sugar, packed and moist
• 1 large egg, farm-fresh and room temperature
• 1 teaspoon pure vanilla extract, aromatic and warm
• 1 1/4 cups all-purpose flour, sifted and light
• 1/2 teaspoon baking powder, finely milled
• 1/4 teaspoon salt, finely ground
• 1/2 cup strawberry jam, seedless and vibrant

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
2. In a large mixing bowl, cream together the peanut butter, softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3 minutes.
3. Beat in the egg and vanilla extract until fully incorporated, ensuring a smooth consistency.
4. In a separate bowl, whisk together the sifted flour, baking powder, and salt to evenly distribute the leavening agents.
5. Gradually add the dry ingredients to the wet mixture, mixing just until 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. Use your thumb or the back of a teaspoon to make an indentation in the center of each ball.
7. Fill each indentation with about 1/2 teaspoon of strawberry jam, being careful not to overfill.
8. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Heavenly in texture with a crisp edge and a soft, jammy center, these cookies are a delightful contrast of flavors and textures. Serve them at your next gathering for a touch of whimsy, or enjoy them with a cup of tea for a moment of indulgence.

Lavender Shortbread Cookies

On a breezy afternoon, nothing complements a cup of Earl Grey quite like the delicate, floral notes of Lavender Shortbread Cookies. These buttery, crumbly delights are a testament to the elegance of simplicity, infused with the subtle perfume of lavender for a sophisticated twist on a classic treat.

Ingredients

• 1 cup unsalted butter, softened to room temperature for a creamy texture
• 1/2 cup granulated sugar, fine and sparkling like morning dew
• 2 cups all-purpose flour, sifted for lightness
• 1 tbsp culinary lavender buds, fragrant and slightly floral
• 1/4 tsp sea salt, finely ground to enhance flavors

Instructions

1. Preheat your oven to 325°F (163°C), ensuring a gentle heat for even baking.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is pale and fluffy, about 3 minutes, to incorporate air for a lighter cookie.
3. Gradually add the sifted flour, lavender buds, and sea salt to the butter mixture, mixing just until the dough comes together to avoid overworking it.
4. Turn the dough onto a lightly floured surface and gently knead into a smooth ball. Tip: If the dough is too soft, chill for 10 minutes for easier handling.
5. Roll the dough to a 1/2-inch thickness and cut into desired shapes using cookie cutters, placing them 1 inch apart on a parchment-lined baking sheet.
6. Bake for 15-18 minutes, or until the edges are just beginning to turn a golden hue, indicating perfect doneness without overbrowning.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, ensuring they firm up properly.

Zesty yet soothing, these Lavender Shortbread Cookies offer a melt-in-your-mouth texture with a floral aroma that lingers delightfully. Serve them alongside a dollop of lemon curd for a bright contrast or as a standalone treat to savor with your favorite tea.

Orange Cardamom Cookies

Elevate your afternoon tea or coffee break with these Orange Cardamom Cookies, a delightful blend of citrusy brightness and warm spice that promises to enchant your palate with every bite.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 3/4 cup granulated sugar, fine and sparkling
• 1 large egg, farm-fresh and at room temperature
• 2 cups all-purpose flour, sifted for lightness
• 1 tbsp orange zest, freshly grated for vibrant flavor
• 1 tsp ground cardamom, aromatic and finely ground
• 1/2 tsp pure vanilla extract, rich and fragrant
• 1/4 tsp salt, finely ground to balance sweetness

Instructions

1. Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper for easy cleanup.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3 minutes on medium speed.
3. Beat in the egg and vanilla extract until fully incorporated, ensuring a smooth, homogenous mixture.
4. Gradually add the sifted flour, orange zest, ground cardamom, and salt, mixing on low speed until just combined to avoid overworking the dough.
5. Using a cookie scoop or tablespoon, portion the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
6. Bake for 10-12 minutes, or until the edges are lightly golden but the centers remain soft, rotating the sheets halfway through for even baking.
7. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly.

Melt-in-your-mouth tender with a crisp edge, these Orange Cardamom Cookies offer a harmonious balance of flavors. Serve them alongside a dollop of whipped cream and fresh berries for an elegant dessert or enjoy them as a sophisticated snack with your favorite tea.

Pistachio Rose Cookies

Amidst the bustling rhythm of everyday life, there’s a sublime joy in pausing to savor a cookie that marries the delicate floral notes of rose with the rich, nutty essence of pistachios. These Pistachio Rose Cookies are not just a treat for the palate but a feast for the senses, offering a moment of elegance in every bite.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 3/4 cup granulated sugar, fine and sparkling like morning dew
• 1 large egg, farm-fresh and golden
• 2 cups all-purpose flour, sifted for lightness
• 1/2 cup pistachios, finely ground to a vibrant green powder
• 1 tbsp rose water, fragrant and floral
• 1/2 tsp salt, finely ground to enhance flavors
• 1/4 cup dried rose petals, for garnish

Instructions

1. Preheat your oven to 350°F (175°C), ensuring it reaches the perfect temperature for even baking.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl periodically to ensure all ingredients are fully incorporated.
3. Beat in the egg until fully combined, followed by the rose water, blending until the mixture is smooth and homogenous.
4. Gradually add the sifted flour and salt to the wet ingredients, mixing just until the dough comes together. Overmixing can lead to tough cookies.
5. Fold in the ground pistachios, distributing them evenly throughout the dough for a consistent flavor and texture.
6. Using a tablespoon, scoop the dough and roll into balls. Place them on a parchment-lined baking sheet, spacing them about 2 inches apart to allow for spreading.
7. Gently press a few dried rose petals onto the top of each cookie for a decorative touch. Tip: Lightly moisten your fingers to help the petals adhere better.
8. Bake for 10-12 minutes, or until the edges are just beginning to turn golden. The centers should remain soft. Tip: Rotate the baking sheet halfway through baking to ensure even browning.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Finished with a sprinkle of rose petals, these cookies offer a delightful contrast between the crisp edges and tender centers, with the pistachios adding a subtle crunch. Serve them alongside a pot of Earl Grey tea for an afternoon treat that feels like a celebration.

Brown Sugar Cinnamon Cookies

Unveiling the perfect blend of warmth and sweetness, these Brown Sugar Cinnamon Cookies are a delightful treat that marries the deep, molasses-like richness of brown sugar with the spicy warmth of cinnamon, creating a symphony of flavors in every bite.

Ingredients

• 1 cup packed dark brown sugar, with its deep, molasses-like sweetness
• 1/2 cup unsalted butter, softened to room temperature for a creamy base
• 1 large farm-fresh egg, adding richness and binding the dough
• 1 tsp pure vanilla extract, for a hint of floral sweetness
• 1 1/2 cups all-purpose flour, finely sifted for a light texture
• 1/2 tsp baking soda, to ensure a perfect rise
• 1/4 tsp fine sea salt, to balance the sweetness
• 1 tbsp ground cinnamon, for that signature spicy warmth

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, cream together the softened unsalted butter and packed dark brown sugar until the mixture is light and fluffy, about 3 minutes.
3. Beat in the large farm-fresh egg and pure vanilla extract until fully incorporated, ensuring a smooth and homogenous mixture.
4. In a separate bowl, whisk together the sifted all-purpose flour, baking soda, fine sea salt, and ground cinnamon to evenly distribute the dry ingredients.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking 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 10-12 minutes, or until the edges are just set but the centers are still soft, allowing for a chewy texture.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, ensuring they set properly.

Golden and aromatic, these cookies boast a chewy center with a slightly crisp edge, offering a comforting embrace of cinnamon and brown sugar. Serve them warm with a glass of cold milk or alongside a scoop of vanilla ice cream for an indulgent dessert experience.

Summary

Craving something sweet but not in the mood for chocolate? Our roundup of 20 Delicious Cookie Recipes Without Chocolate Chips is your go-to guide for every occasion. From classic snickerdoodles to innovative lemon lavender cookies, there’s a treat for every taste. We invite you to bake your way through the list, share your favorites in the comments, and spread the joy by pinning your top picks on Pinterest. Happy baking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.