20 Delicious Sugar Cookie Recipes for Every Occasion

Let’s face it, sugar cookies are the ultimate blank canvas for creativity, whether you’re whipping up a batch for a holiday party, a cozy night in, or just because. From classic vanilla to daring new twists, we’ve rounded up 20 delicious sugar cookie recipes that promise to sweeten every occasion. Ready to find your next baking adventure? Keep scrolling—your perfect cookie match awaits!

Classic Vanilla Sugar Cookies

Delightfully simple yet irresistibly delicious, these Classic Vanilla Sugar Cookies have been my go-to for years, whether I’m baking for a crowd or just treating myself. There’s something magical about the way they crisp up at the edges while staying tender in the middle, especially when shared over coffee with a friend.

Ingredients

• 2 1/4 cups of all-purpose flour
• 1/2 teaspoon of baking powder
• 1/4 teaspoon of salt
• 3/4 cup of unsalted butter, softened
• 3/4 cup of granulated sugar
• 1 large egg
• 2 teaspoons of vanilla extract
• A splash of milk (about 1 tablespoon)

Instructions

1. Preheat your oven to 350°F (175°C) and line a couple of baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. This ensures your cookies have the perfect rise and texture.
3. In a larger bowl, beat the softened butter and sugar together until light and fluffy. This step is key for that dreamy cookie texture.
4. Beat in the egg, vanilla extract, and that splash of milk until everything is well combined.
5. Gradually mix in the dry ingredients until just combined. Overmixing can lead to tough cookies, so take it easy.
6. Roll the dough into balls, about a tablespoon each, and place them on your prepared baking sheets. Flatten slightly with the bottom of a glass for even baking.
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden. They’ll firm up as they cool, so don’t overbake.
8. Let them cool on the baking sheets for a couple of minutes before transferring to a wire rack to cool completely.

Perfectly sweet with a hint of vanilla, these cookies are wonderfully versatile. Try sandwiching them with a dollop of jam or dipping half in melted chocolate for an extra special treat.

Lemon Glazed Sugar Cookies

Craving something sweet but not too heavy? I’ve been there, especially on those afternoons when the sun is high, and all I want is a light, tangy treat to brighten my day. That’s how these Lemon Glazed Sugar Cookies came to be—a perfect balance of sweet and zesty, with a soft, buttery texture that melts in your mouth.

Ingredients

• 2 cups of all-purpose flour
• 1/2 cup of unsalted butter, softened
• 1 cup of granulated sugar
• 1 large egg
• A splash of vanilla extract
• 1 tbsp of lemon zest
• 2 tbsp of fresh lemon juice
• 1/2 tsp of baking powder
• A pinch of salt
• For the glaze: 1 cup of powdered sugar and a couple of tbsp of lemon juice

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. Tip: This step is crucial for getting that perfect cookie texture, so don’t rush it!
3. Beat in the egg, vanilla extract, lemon zest, and lemon juice until well combined.
4. Whisk together the flour, baking powder, and salt in a separate bowl, then gradually mix into the wet ingredients. Tip: Adding the dry ingredients gradually helps avoid overmixing, which can lead to tough cookies.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: They might look underdone, but they’ll continue to cook on the baking sheet out of the oven.
7. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
8. For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cookies.

You’ll love how these cookies strike the perfect balance between sweet and tangy, with a glaze that adds just the right amount of zing. Serve them at your next brunch or pack them for a picnic—they’re sure to be a hit!

Chocolate Dipped Sugar Cookies

How many times have I found myself staring at a plate of cookies, thinking, ‘These are good, but they could be great’? That’s exactly how my journey with chocolate-dipped sugar cookies began. It’s a simple twist on a classic that turns the ordinary into something extraordinary, and today, I’m sharing my foolproof recipe with you.

Ingredients

• 2 cups of all-purpose flour (because sometimes, simple is best)
• 1/2 cup of unsalted butter, softened (a little patience here goes a long way)
• 3/4 cup of granulated sugar (for that perfect sweetness)
• 1 large egg (room temperature, please)
• 1 tsp of vanilla extract (a splash of love)
• 1/2 tsp of baking powder (the unsung hero)
• A pinch of salt (to balance the sweetness)
• 1 cup of semi-sweet chocolate chips (for dipping, because why not?)
• A couple of tbsp of coconut oil (to make the chocolate silky smooth)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Trust me, it’s a game-changer for cleanup.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This is where the magic starts.
3. Beat in the egg and vanilla extract until well combined. The vanilla is your secret weapon here.
4. Whisk together the flour, baking powder, and salt in a separate bowl. Gradual is the keyword when adding this to your butter mixture.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Flatten slightly with the bottom of a glass.
6. Bake for 10-12 minutes, or until the edges are just starting to turn golden. They’ll continue to cook a bit out of the oven, so don’t overdo it.
7. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Patience is key here.
8. Melt the chocolate chips and coconut oil together in the microwave in 30-second bursts, stirring in between, until smooth. Dipping time!
9. Dip each cooled cookie halfway into the chocolate, then place on a parchment-lined tray. A little drizzle goes a long way.
10. Let the chocolate set at room temperature or pop them in the fridge for a quicker set. Either way, they’re worth the wait.

Let me tell you, the contrast between the crisp sugar cookie and the rich, smooth chocolate is nothing short of magical. Serve these beauties at your next gathering, or keep them all to yourself—I won’t judge. Either way, they’re bound to disappear fast.

Brown Butter Sugar Cookies

Yesterday, I found myself in the kitchen, craving something sweet but not overly complicated. That’s when I remembered these Brown Butter Sugar Cookies—simple, yet with a depth of flavor that makes them stand out. Perfect for when you want to treat yourself without spending hours baking.

Ingredients

• 1 cup of unsalted butter (you’ll brown this, and trust me, it’s worth the extra step)
• A generous 1 1/2 cups of granulated sugar
• 2 large eggs (room temperature, because they mix better)
• A splash of vanilla extract (about 2 tsp)
• 2 3/4 cups of all-purpose flour (spooned and leveled, so your cookies aren’t dense)
• A couple of pinches of salt (about 1/2 tsp)
• 1 tsp of baking soda
• 1/2 tsp of baking powder

Instructions

1. First, brown your butter. Melt the butter in a light-colored pan over medium heat, stirring constantly. Once it starts to foam and you see little brown bits at the bottom, take it off the heat. This should take about 5-7 minutes. Tip: Use a light-colored pan so you can see the color change easily.
2. Let the butter cool for about 10 minutes. You don’t want it to be too hot when you add it to the other ingredients.
3. In a large bowl, mix the browned butter and sugar until well combined. Tip: The sugar won’t dissolve completely, and that’s okay—it adds texture.
4. Add the eggs one at a time, then the vanilla, mixing well after each addition.
5. In another bowl, whisk together the flour, salt, baking soda, and baking powder.
6. Gradually add the dry ingredients to the wet, mixing until just combined. Tip: Overmixing leads to tough cookies, so stop as soon as the flour disappears.
7. Chill the dough for at least 30 minutes. This helps prevent spreading and makes the cookies thicker.
8. Preheat your oven to 350°F and line baking sheets with parchment paper.
9. Scoop the dough into balls (about 2 tbsp each) and place them 2 inches apart on the baking sheets.
10. Bake for 10-12 minutes, until the edges are just starting to turn golden. The centers will look soft, but they’ll set as they cool.

Zesty and rich, these cookies have a crispy edge with a chewy center, thanks to the brown butter. Try serving them slightly warm with a scoop of vanilla ice cream for an extra indulgent treat.

Soft and Chewy Sugar Cookies

Just when I thought I had my favorite cookie recipe nailed down, I stumbled upon this gem that changed the game for me. There’s something about these soft and chewy sugar cookies that brings back memories of baking with my grandma, minus the burnt edges she always seemed to master.

Ingredients

• 2 3/4 cups of all-purpose flour
• 1 teaspoon of baking soda
• 1/2 teaspoon of baking powder
• 1 cup of unsalted butter, softened
• 1 1/2 cups of white sugar
• 1 egg
• 1 teaspoon of vanilla extract
• A splash of milk (about 2 tablespoons)
• A couple of pinches of salt

Instructions

1. Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper. This little trick saves you from scrubbing pans later.
2. In a small bowl, whisk together the flour, baking soda, baking powder, and salt. Set this aside for now.
3. In a larger bowl, cream together the softened butter and sugar until it’s light and fluffy. This is where your arm gets a workout, or you can cheat with a mixer.
4. Beat in the egg, vanilla extract, and that splash of milk until everything is well combined.
5. Gradually mix in the dry ingredients you set aside earlier. The dough should be soft but not sticky. If it’s too sticky, a little more flour does the trick.
6. Roll the dough into balls, about a tablespoon each, and place them on your prepared baking sheets. Don’t crowd them; they like their personal space to spread out.
7. Bake for 8 to 10 minutes, or until the edges are just starting to turn golden. They might look underdone, but trust me, they’ll set as they cool.
8. Let them cool on the baking sheet for a couple of minutes before moving them to a wire rack. Patience is key here unless you’re into cookie crumbles.

Out of the oven, these cookies are a dream—soft in the middle with just the right amount of chew. I love serving them slightly warm with a cold glass of milk, or get fancy and sandwich a scoop of ice cream between two for an impromptu dessert.

Almond Sugar Cookies with Royal Icing

How many times have I found myself craving something sweet, yet not overly complicated to make? That’s when these Almond Sugar Cookies with Royal Icing come to the rescue. They’re the perfect blend of nutty and sweet, with a texture that’s just right—crisp on the edges, tender in the middle, and that royal icing? It’s the cherry on top.

Ingredients

• 2 1/4 cups of all-purpose flour
• 1/2 cup of almond flour for that nutty goodness
• 1 cup of unsalted butter, softened (because cold butter is a no-go here)
• 3/4 cup of granulated sugar, plus a little extra for sprinkling
• 1 large egg (room temperature, please)
• A splash of vanilla extract
• A pinch of salt to balance the sweetness
• For the royal icing: 2 cups of powdered sugar, a couple of tablespoons of milk, and 1/2 teaspoon of almond extract

Instructions

1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
2. In a bowl, whisk together the all-purpose flour, almond flour, and salt. Set this aside for now.
3. Cream the softened butter and granulated sugar together in a large bowl until it’s light and fluffy. This should take about 3 minutes with an electric mixer.
4. Beat in the egg and vanilla extract until everything is well combined.
5. Gradually add the dry ingredients to the wet, mixing just until the dough comes together. Overmixing is the enemy of tender cookies!
6. Roll the dough into 1-inch balls, place them on the prepared baking sheets, and flatten slightly with the bottom of a glass.
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
8. While the cookies cool, make the royal icing by whisking together the powdered sugar, milk, and almond extract until smooth. Drizzle or spread over the cooled cookies.

Perfect for any occasion, these cookies strike a delightful balance between sweet and nutty. The royal icing adds a smooth, slightly crunchy contrast that’s irresistible. Try stacking them with a dollop of jam in between for an extra special treat!

Maple Glazed Sugar Cookies

Sometimes, all you need is a little sweetness to turn your day around, and that’s exactly what these Maple Glazed Sugar Cookies do for me. I remember the first time I made them; the kitchen filled with such a comforting aroma that my neighbor popped by to see what was baking. Now, it’s my go-to recipe when I need a quick pick-me-up or a treat to share.

Ingredients

• 2 cups of all-purpose flour (because that’s what I always have on hand)
• A pinch of salt (just to balance the sweetness)
• 1/2 cup of unsalted butter, softened (I like to leave it out the night before)
• 3/4 cup of granulated sugar (for that perfect crunch)
• 1 large egg (room temperature works best)
• A splash of vanilla extract (the real stuff makes all the difference)
• 1/4 cup of pure maple syrup (the star of the show)
• A couple of tbsp of milk (just enough to get the glaze to the right consistency)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour and salt. Set aside.
3. Cream the butter and sugar together until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure everything mixes evenly.
4. Beat in the egg and vanilla extract until well combined.
5. Gradually add the flour mixture to the wet ingredients, mixing just until the dough comes together. Tip: Overmixing can make the cookies tough.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: They’ll continue to cook a bit on the baking sheet, so don’t wait for them to brown.
8. While the cookies cool, whisk together the maple syrup and milk to make the glaze. Drizzle over the cookies once they’re completely cool.

Every bite of these cookies is a perfect balance of crisp edges and soft centers, with the maple glaze adding a delightful sweetness that’s not overpowering. Try serving them with a cup of strong coffee for a match made in heaven.

Pumpkin Spice Sugar Cookies

How many times have I found myself craving something sweet, only to realize I have a can of pumpkin puree sitting in my pantry? That’s exactly how these Pumpkin Spice Sugar Cookies came to be—a happy accident during one of my late-night baking sprees.

Ingredients

• 2 cups of all-purpose flour (because that’s what I always have on hand)
• 1/2 cup of unsalted butter, softened (a stick and a half, give or take)
• 1 cup of granulated sugar (for that perfect sweetness)
• 1/2 cup of pumpkin puree (the star of the show)
• 1 large egg (room temperature, always)
• 2 tsp of pumpkin pie spice (because why not make it extra cozy?)
• 1 tsp of vanilla extract (a splash for good measure)
• 1/2 tsp of baking soda (to give them a little lift)
• A pinch of salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Tip: This ensures your cookies won’t stick and makes cleanup a breeze.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Tip: Don’t rush this step—it’s key for that perfect cookie texture.
3. Beat in the egg, pumpkin puree, and vanilla extract until well combined. The mixture might look a bit curdled, but that’s totally fine.
4. Whisk together the flour, pumpkin pie spice, baking soda, and salt in a separate bowl. Gradually add this to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
5. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. They’ll spread a bit as they bake.
6. Bake for 10-12 minutes, or until the edges are just starting to turn golden. The centers should still be soft.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Out of the oven, these cookies are soft, with just the right amount of chew, and packed with warm pumpkin spice flavor. Try sandwiching them with a dollop of cream cheese frosting for an extra indulgent treat.

Peppermint Crunch Sugar Cookies

Nothing says holiday cheer quite like the aroma of freshly baked cookies wafting through the house. I remember the first time I made these Peppermint Crunch Sugar Cookies; it was a chilly December evening, and the peppermint scent instantly lifted my spirits. Now, it’s a tradition I look forward to every year, and I’m excited to share it with you.

Ingredients

• 2 1/2 cups of all-purpose flour
• 1 cup of unsalted butter, softened (that’s two sticks, for those of us who measure butter that way)
• 1 cup of granulated sugar
• 1 large egg
• 1 tsp of vanilla extract
• A pinch of salt
• 1/2 cup of crushed peppermint candies (plus a little extra for sprinkling)
• A splash of milk, just in case the dough feels too dry

Instructions

1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This little trick saves so much cleanup time!
2. In a large bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This usually takes about 3 minutes with a mixer.
3. Beat in the egg and vanilla extract until everything is well combined. If the mixture looks a bit curdled, don’t worry—it’ll come together once you add the dry ingredients.
4. Gradually mix in the flour and salt until the dough forms. If it’s too crumbly, add that splash of milk I mentioned.
5. Fold in the crushed peppermint candies. Here’s a tip: reserve some candies to press into the tops of the cookies before baking for extra crunch and sparkle.
6. Roll the dough into 1-inch balls, place them on the prepared baking sheets, and gently flatten each with the bottom of a glass.
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden. They might look underdone, but they’ll firm up as they cool.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This patience-testing step prevents them from breaking.

So there you have it—cookies that are crisp on the outside, tender on the inside, and bursting with peppermint flavor. Try serving them with a mug of hot cocoa for the ultimate cozy treat, or package them up as edible gifts that everyone will adore.

Orange Zest Sugar Cookies

Finally, a cookie that brings a little sunshine to your day with its bright citrus flavor and sweet, buttery goodness. I stumbled upon this recipe during a lazy Sunday baking spree, and now it’s my go-to when I need a quick treat that feels a bit special.

Ingredients

• 1 cup of unsalted butter, softened (because cold butter is a no-go here)
• 1 1/2 cups of granulated sugar (for that perfect sweetness)
• 1 large egg (room temperature, please)
• 2 teaspoons of vanilla extract (the good kind)
• Zest of 2 oranges (trust me, it’s worth the effort)
• 2 3/4 cups of all-purpose flour (sifted, unless you enjoy lumpy cookies)
• 1 teaspoon of baking soda (because we need some lift)
• 1/2 teaspoon of baking powder (for extra fluffiness)
• A pinch of salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. No sticking allowed!
2. In a large bowl, cream together the softened butter and sugar until light and fluffy. This is where your arm gets a workout, or you cheat with a mixer.
3. Beat in the egg, then add the vanilla extract and orange zest. The zest is where the magic happens, so don’t skip it.
4. In another bowl, whisk together the flour, baking soda, baking powder, and salt. Dry ingredients love company.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Overmixing is the enemy of tender cookies.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheets, leaving some room for spreading.
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden. They’ll look underdone, but they’ll set as they cool.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack. Patience is key here.

Unbelievably, these cookies strike the perfect balance between crisp edges and a soft center, with the orange zest adding a refreshing twist. Try serving them with a dollop of lemon curd for an extra zingy treat.

Red Velvet Sugar Cookies

Yesterday, I found myself craving something sweet, but not just any sweet—something that screams celebration with every bite. That’s when I decided to whip up these Red Velvet Sugar Cookies, a perfect blend of rich cocoa and that iconic red hue, topped with a creamy frosting that melts in your mouth.

Ingredients

• 2 1/4 cups of all-purpose flour
• 1/2 cup of unsweetened cocoa powder
• 1 teaspoon of baking soda
• A pinch of salt
• 1 cup of unsalted butter, softened
• 1 1/2 cups of granulated sugar
• A couple of large eggs
• A splash of vanilla extract
• 1 tablespoon of red food coloring
• 1/2 cup of powdered sugar for dusting

Instructions

1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This little step saves so much cleanup time!
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Tip: Sifting these dry ingredients helps avoid lumps in your dough.
3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy. This usually takes about 3 minutes with an electric mixer.
4. Beat in the eggs one at a time, then stir in the vanilla extract and red food coloring. Tip: For a deeper red, let the dough sit for a few minutes before baking.
5. Gradually mix in the dry ingredients until just combined. Overmixing can make the cookies tough.
6. Roll the dough into 1-inch balls, then roll each ball in powdered sugar. Place them 2 inches apart on the prepared baking sheets.
7. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. They’ll firm up as they cool.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Crunchy on the outside, chewy on the inside, these cookies are a dream. The cocoa gives them a subtle depth, while the red velvet makes them a showstopper. Try stacking them with a dollop of cream cheese frosting in between for an extra indulgent treat.

Gingerbread Sugar Cookies

Ah, the holiday season just isn’t complete without the warm, spicy aroma of gingerbread wafting through the kitchen. I remember the first time I tried making gingerbread sugar cookies; they were a bit of a disaster, but over the years, I’ve perfected the recipe to share with you today.

Ingredients

• 2 1/4 cups of all-purpose flour
• 1/2 teaspoon of baking soda
• 1/4 teaspoon of salt
• 1 teaspoon of ground ginger
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of ground cloves
• 3/4 cup of unsalted butter, softened
• 3/4 cup of packed brown sugar
• 1 large egg
• 1/4 cup of molasses
• A splash of vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a couple of baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Tip: Sifting the dry ingredients helps avoid lumps in your dough.
3. In a large bowl, beat the softened butter and brown sugar together until light and fluffy, about 3 minutes.
4. Beat in the egg, molasses, and vanilla extract until well combined. Tip: Room temperature ingredients mix more evenly.
5. Gradually mix in the dry ingredients until just combined. Overmixing can make the cookies tough.
6. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
7. Bake for 10-12 minutes, or until the edges are just starting to brown. Tip: The cookies will continue to cook a bit on the baking sheet, so pull them out when they’re slightly underdone.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Out of the oven, these cookies are soft with a slight chew, packed with the warm spices of gingerbread. Try sandwiching them with a dollop of cream cheese frosting for an extra special treat.

Matcha Green Tea Sugar Cookies

Remember those lazy Sunday afternoons when the kitchen becomes your playground? That’s exactly how these Matcha Green Tea Sugar Cookies came to life in my kitchen. A little experiment, a dash of matcha, and voila—a batch of cookies that’s as vibrant in flavor as it is in color.

Ingredients

• 1 cup of unsalted butter, softened (because nobody likes a tough cookie)
• 1 cup of granulated sugar (for that sweet, sweet crunch)
• 1 large egg (the glue that holds our cookie dreams together)
• 2 tsp of vanilla extract (a splash of love)
• 2 cups of all-purpose flour (the foundation of our cookie empire)
• 2 tbsp of matcha green tea powder (for that earthy kick)
• 1/2 tsp of baking powder (the little lift that could)
• A pinch of salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (177°C) and line your baking sheets with parchment paper. Trust me, it’s a game-changer for easy cleanup.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This is where the magic starts, so don’t rush it.
3. Beat in the egg and vanilla extract until just combined. Overmixing is the enemy of tender cookies.
4. Whisk together the flour, matcha powder, baking powder, and salt in a separate bowl. This ensures every bite is perfectly seasoned.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. If the dough feels too sticky, a little extra flour does the trick.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheets, leaving room for them to spread. Flatten slightly with the back of a spoon for even baking.
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden. They’ll firm up as they cool, so resist the urge to overbake.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack. Patience is key here.

Every bite of these cookies is a delightful crunch followed by the subtle, earthy notes of matcha. Serve them alongside a cup of hot tea for the ultimate cozy afternoon treat, or package them up as a thoughtful homemade gift. Either way, they’re bound to impress.

Raspberry Jam-Filled Sugar Cookies

Kicking off the baking season with these Raspberry Jam-Filled Sugar Cookies has become my little tradition. There’s something about the combination of buttery cookies and tart raspberry jam that feels like a hug in dessert form. Plus, they’re surprisingly simple to make, which is a win in my book.

Ingredients

• 2 cups of all-purpose flour (because we’re keeping it classic)
• 1/2 cup of granulated sugar (for that sweet, sweet base)
• 1 cup of unsalted butter, softened (a must for that melt-in-your-mouth texture)
• 1 large egg (to bind everything together)
• A splash of vanilla extract (for that hint of warmth)
• 1/2 cup of raspberry jam (the star of the show)
• A pinch of salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures your cookies won’t stick and bake evenly.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy. Tip: Don’t rush this step; the fluffier, the better the texture.
3. Beat in the egg and vanilla extract until well combined. The mixture should look smooth and slightly glossy.
4. Gradually mix in the flour and salt until the dough comes together. It should be soft but not sticky. Tip: If it’s too sticky, add a tablespoon more flour.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Use your thumb to make an indentation in the center of each ball.
6. Fill each indentation with about 1/2 teaspoon of raspberry jam. Tip: Don’t overfill, or the jam will bubble over during baking.
7. Bake for 12-15 minutes, or until the edges are just starting to turn golden. The centers should still be soft.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Mmm, these cookies are the perfect blend of buttery and sweet with a tangy raspberry surprise in the middle. Serve them with a dollop of extra jam on the side for dipping, or stack them high on a pretty plate for your next tea party.

Coconut Sugar Cookies with Lime Glaze

Yesterday, I found myself craving something sweet but not overly indulgent, and that’s when these Coconut Sugar Cookies with Lime Glaze came to mind. They’re the perfect blend of tropical and tangy, with a texture that’s just the right amount of chewy. I love how the lime glaze adds a zesty kick that cuts through the sweetness, making them irresistible.

Ingredients

• 1 cup of softened butter (you know, the kind that leaves a slight dent when you press it)
• 1 1/2 cups of coconut sugar (for that deep, caramel-like sweetness)
• 2 large eggs (room temperature, because they mix better)
• 1 tsp of vanilla extract (just a splash for aroma)
• 2 3/4 cups of all-purpose flour (scooped and leveled, please)
• 1 tsp of baking soda (the magic that makes them rise)
• 1/2 tsp of baking powder (a little extra lift never hurt)
• A pinch of salt (to balance the sweetness)
• 1 cup of shredded coconut (for that tropical vibe)
• 1 cup of powdered sugar (for the glaze)
• 2 tbsp of lime juice (freshly squeezed, because bottled just doesn’t cut it)
• 1 tbsp of lime zest (for that extra zing)

Instructions

1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Trust me, it’s a game-changer for easy cleanup.
2. In a large bowl, cream together the butter and coconut sugar until light and fluffy. This should take about 3 minutes with a mixer on medium speed.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
4. In another bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this to the butter mixture, mixing just until combined.
5. Fold in the shredded coconut. The dough will be thick, but that’s exactly what we want.
6. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Flatten slightly with the back of a spoon.
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden. They’ll continue to cook a bit on the sheet out of the oven, so don’t overbake.
8. While the cookies cool, whisk together the powdered sugar, lime juice, and lime zest for the glaze. Drizzle over the cooled cookies.

Every bite of these cookies is a little paradise, with the chewy texture and the bright lime glaze making them a standout. I love serving them with a cup of strong coffee to balance the sweetness, or you could even crumble them over vanilla ice cream for an extra special treat.

Chai Spiced Sugar Cookies

Very few things in life are as comforting as the aroma of chai spices wafting through the kitchen, especially when they’re baked into sweet, buttery sugar cookies. I remember the first time I experimented with adding my favorite chai blend to cookie dough; it was a chilly autumn afternoon, and the result was nothing short of magical.

Ingredients

• 2 1/4 cups of all-purpose flour
• 1/2 teaspoon of baking powder
• 1/4 teaspoon of salt
• 3/4 cup of unsalted butter, softened
• 3/4 cup of granulated sugar
• 1 large egg
• 1 teaspoon of vanilla extract
• A generous sprinkle of ground cinnamon
• A couple of pinches of ground cardamom
• A dash of ground ginger
• A tiny pinch of ground cloves
• A splash of milk (if needed)

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 flour, baking powder, salt, cinnamon, cardamom, ginger, and cloves. Tip: Sifting the flour can make your cookies lighter.
3. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes.
4. Beat in the egg and vanilla extract until well combined.
5. Gradually mix in the dry ingredients until a dough forms. If the dough feels too dry, add a splash of milk. Tip: Don’t overmix to keep the cookies tender.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Flatten each ball slightly with the bottom of a glass. Tip: Dip the glass in sugar to prevent sticking and add a little extra crunch.
8. Bake for 10-12 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.

Golden edges and a soft center make these chai spiced sugar cookies irresistibly delicious. Serve them with a cup of hot chai for the ultimate cozy treat, or package them up as a thoughtful homemade gift.

Caramel Stuffed Sugar Cookies

Afternoon cravings hit me hard yesterday, and I found myself dreaming about something sweet, buttery, and with a gooey surprise inside. That’s when I remembered these caramel stuffed sugar cookies I made last winter—absolute perfection with a cup of coffee.

Ingredients

• 2 1/4 cups of all-purpose flour
• 1/2 teaspoon of baking powder
• 1/4 teaspoon of salt
• 3/4 cup of unsalted butter, softened
• 3/4 cup of granulated sugar
• 1 large egg
• 2 teaspoons of vanilla extract
• A splash of milk
• 12 soft caramel candies
• A couple of tablespoons of coarse sugar for rolling

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 flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the butter and granulated sugar together until light and fluffy, about 3 minutes. Tip: Make sure your butter is at room temperature for the best texture.
4. Beat in the egg and vanilla extract until well combined.
5. Gradually mix in the dry ingredients until just combined. If the dough feels too dry, add a splash of milk.
6. Take about a tablespoon of dough and flatten it in your hand. Place a caramel candy in the center and wrap the dough around it, rolling into a ball.
7. Roll each ball in coarse sugar and place on the prepared baking sheet, about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: Don’t overbake; the cookies will continue to set as they cool.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Tip: They’re delicate when warm, so handle with care.

These cookies are a dream—crispy on the outside, soft and chewy inside, with a molten caramel center that’s just irresistible. Try serving them warm with a scoop of vanilla ice cream for an extra decadent treat.

Oatmeal Sugar Cookies with Cinnamon

Sometimes, all you need is a simple cookie to brighten your day, and these Oatmeal Sugar Cookies with Cinnamon are just the ticket. I remember whipping up a batch on a chilly afternoon, the aroma of cinnamon filling the kitchen, and instantly feeling cozier. They’re the perfect blend of chewy and crisp, with a hint of warmth from the cinnamon that makes them irresistible.

Ingredients

• 1 cup of unsalted butter, softened (because nobody likes a hard cookie)
• 1 cup of granulated sugar, plus a little extra for sprinkling
• 2 large eggs (room temperature, please—they mix better)
• 1 tsp of vanilla extract (the real deal, not the imitation stuff)
• 1 1/2 cups of all-purpose flour (spooned and leveled, for accuracy)
• 1 tsp of baking soda (freshness matters here)
• 1/2 tsp of salt (to balance the sweetness)
• 3 cups of old-fashioned oats (for that perfect texture)
• 2 tsp of ground cinnamon (because it’s the star of the show)

Instructions

1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Trust me, it makes cleanup a breeze.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3 minutes with an electric mixer.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add this to the butter mixture, mixing just until combined.
5. Fold in the oats with a spatula. The dough will be thick, but that’s what gives these cookies their wonderful texture.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Lightly flatten each with the back of a spoon.
7. Sprinkle the tops with a little extra sugar for a sparkly finish. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. They’ll firm up as they cool.

Chewy on the inside with a slight crisp around the edges, these cookies are a cinnamon lover’s dream. Try serving them warm with a glass of cold milk, or crumble them over vanilla ice cream for an easy dessert upgrade.

Black and White Sugar Cookies

Zesty and vibrant, these Black and White Sugar Cookies are my go-to when I need a little pick-me-up or when I’m craving something sweet but not overly complicated. I remember the first time I made these; it was a rainy afternoon, and I wanted something that would brighten my day—these cookies did just that.

Ingredients

• 2 cups of all-purpose flour
• 1/2 cup of granulated sugar
• 1/2 cup of powdered sugar
• 1 cup of unsalted butter, softened
• A splash of vanilla extract
• A pinch of salt
• 1 large egg
• 1/2 cup of dark cocoa powder

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, granulated sugar, and powdered sugar until light and fluffy. Tip: Make sure your butter is at room temperature to avoid lumps.
3. Beat in the egg and vanilla extract until well combined.
4. Gradually mix in the flour and salt until the dough comes together. Tip: Don’t overmix to keep the cookies tender.
5. Divide the dough in half. Mix the cocoa powder into one half until fully incorporated.
6. Roll small portions of each dough into balls, then press them together to form two-tone cookies. Tip: Chill the dough for 30 minutes if it’s too soft to handle.
7. Place the cookies on the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 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.

Kicking back with one of these cookies, you’ll notice the perfect balance between the rich cocoa and the sweet vanilla—each bite is a delightful contrast. They’re fantastic with a glass of cold milk or as a fancy addition to your dessert platter.

Summary

Now that you’ve explored these 20 delightful sugar cookie recipes, there’s a sweet treat for every occasion waiting to be baked! Whether you’re a novice or a seasoned baker, we hope this collection inspires your next baking adventure. Don’t forget to leave a comment sharing your favorite recipe and pin this article on Pinterest to spread the joy of baking with friends and family. 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.