The aroma of cookies baking in the oven is the smell that most closely resembles home. Cookies are easy to prepare, fun to bake, and provide an almost endless opportunity for flavor combinations.
In this post, I’m sharing my very favorite cookie recipes—some classics and some a little more unusual—that are all pretty simple and oh-so-satisfying. And if there is one thing I’ve learned in sharing these recipes with friends and family, it’s that baking cookies makes people happy.
The 18 Best easy cookie recipes
1. Chocolate Chip Cookies
I present this timeless chocolate chip cookie recipe with vital ingredients such as unsalted butter, white sugar, brown sugar, egg, vanilla extract, regular flour, and semi-sweet chocolate chips, for your baking pleasure.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 cups semi-sweet chocolate chips
Instructions
1. Set your oven to 350°F (175°C) to preheat.
2. In a big bowl, together cream the butter, granulated sugar, and brown sugar until they are smooth. One at a time, beat in the eggs, and then stir in the vanilla.
3. Slowly mix the flour in, then softly fold in the chocolate chips.
4. Using a rounded tablespoon, drop the dough onto ungreased cookie sheets. Bake for 10 to 12 minutes, or until golden brown. Especially check the edges, as they’ll tell you when to remove the cookies from the oven.
2. Sugar Cookies
Sugar cookies are basic cookies made from ingredients you probably have on hand. They’re mildly sweet and incredibly versatile—they can be dressed up or down for any occasion.
Use them as a canvas for frosting, sprinkling, or other forms of decoration, or keep them simple and serve them alongside a cup of tea.
Ingredients
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 egg
1 teaspoon vanilla extract
Instructions
1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius). Take a small bowl and blend together the flour, the baking soda, and the baking powder.
2. In a big bowl, mix the butter and sugar together until they are smooth. Add the egg and vanilla and beat them in. Then gradually mix in the dry ingredients.
3. Form heaping teaspoons of dough into balls and place them on ungreased cookie sheets.
4. Heat the oven to the right temperature to ensure the proper baking process. Cooking the cookies at a lower temperature will not activate the baking soda properly.
1. Make sure the oven is ready before you put the cookies in. They should bake in a bath of hot air. If the air isn’t hot enough, the cookies will spread too much. If the air is too hot, they’ll brown before they’ve properly set.
2. Follow the recipe. Use the ingredients and amounts specified. Ingredient substitution can alter the chemistry of the cookie.
3. Use the baking sheets specified in the recipe. If none are specified, go with ungreased or parchment-lined dark metal sheets.
3. Peanut Butter Cookies
Classic peanut butter cookies are made from simple ingredients: peanut butter, sugar, and an egg. They are delicious.
A touch of vanilla extract, baking soda, and salt gives them depth, but it’s not a particularly fancy depth.
Ingredients:
1 cup peanut butter
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
Instructions
1. Heat your oven to 350°F (175°C). While the oven is heating, line a baking sheet with parchment paper.
2. In a mixing bowl, combine the peanut butter, sugar, egg, vanilla, baking soda, and salt. Mix until smooth.
3. Using a tablespoon, scoop out amounts of dough that are about the size of a tablespoon onto the sheet that has been prepared for baking. Place the dough on the sheet so that it is approximately 2 inches away from any other dough on the sheet.
4. Press a crisscross pattern into the top of each cookie using a fork, then bake for 8-10 minutes until the edges are faintly golden.
4. Snickerdoodles
Snickerdoodles are traditional cookies composed of these ingredients: \n\n1. Softened unsalted butter\n2.
Granulated sugar\n3. Eggs\n4.
All-purpose flour\n5. Cream of tartar\n6.
Baking soda\n7. Ground cinnamon\n\nThese components combine to produce a delectable result with a signature coating of cinnamon and sugar.
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar, divided
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
Instructions
1. Heat your oven to 375°F (190°C). In a large bowl, blend the softened butter and 1 1/4 cups of sugar until they are light and fluffy and together resemble something approaching a batter. Mix in the eggs one at a time, ensuring that each is fully incorporated before adding the next.
2. In another bowl, combine the flour, cream of tartar, and baking soda. Then, add the dry ingredient mixture to the wet mixture in a slow and steady fashion, mixing well to form a dough.
3. Combine the last 1/4 cup of sugar with the ground cinnamon in a small bowl. Shape the dough into small balls, about the size of a walnut, and roll each in the cinnamon-sugar mixture to coat.
4. Put the dough balls, which have been coated, on a baking sheet that has not been greased. The dough balls should be spaced about 2 inches apart. Place in the oven that has been preheated to 350 degrees. Bake for about 8 to 10 minutes. The cookies will be done when the edges start to turn a lovely golden color. Let cool on the baking sheet for a minute and then transfer to a wire rack for cooling.
5. Oatmeal Raisin Cookies
Cookies with oats and raisins pack the wholesome goodness of the ancient grains and the sweetness of the plump dried fruits into rich, chewy cookies made with unsalted butter, brown sugar, and eggs.
Ingredients
1 cup unsalted butter, softened
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
3 cups old-fashioned oats
1 cup raisins
Instructions
1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) in preparation for baking.
2. In a big bowl, cream together the butter and brown sugar until they are light and fluffy. Add the eggs, one at a time, then mix in the vanilla.
3. Mix the flour and baking soda together, and then gradually add them to the creamed mixture. Mix in the oats and the raisins.
4. Place heaping tablespoonfuls of dough on ungreased baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are golden brown. Cool cookies on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
6. Double Chocolate Cookies
This Double Chocolate Cookie is a delightful indulgence featuring all-purpose flour, unsweetened cocoa powder, granulated sugar, and semi-sweet chocolate. The cookie is anything but basic, perfect for the serious chocolate lover.
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Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 cup semisweet chocolate chips
Instructions
1. Prepare the oven by setting it to 350 degrees Fahrenheit (or 175 degrees Celsius). Instead of just using a greased sheet, use a sheet that is lined with parchment paper, a prep step that is essential to the baking process for the next part.
2. In a bowl, combine the dry ingredients: the flour, cocoa powder, baking soda, and salt. Whisk together until well blended.
3. In another bowl, mix the almost whipped butter and sugar together until the mixture is light and fluffy. As if the batter were already fully assembled, add the dry ingredients that have been lightly whisked together and mix until everything is just combined. Only after you’ve done all this should you fold in the glorious chocolate chips.
4. Spoon the dough onto the prepared baking sheet and drop it in spoonfuls. Bake for 10-12 minutes, or until the edges are set and firm. Cool the mini pies on the baking sheet for a few minutes before transferring them to a wire rack to finish cooling. If you don’t have a wire rack, cooling the pies on the baking sheet is just fine.
7. Shortbread Cookies
Classic shortbread cookies are rich, buttery confections made from unsalted butter, granulated sugar, all-purpose flour, cornstarch, salt, and vanilla extract. They’re known for their delightful taste and crumbly texture.
All-purpose flour provides structure, making the cookie sturdy enough to hold its shape when baked. When you bite into it, the cookie crumbles and melts in your mouth, a result of the cornstarch, which is a tenderizer.
Sa…
Ingredients
Unsalted butter, softened
Granulated sugar
All-purpose flour
Cornstarch
Salt
Vanilla extract
Instructions
1. Prepare the oven by setting it to 325°F (165°C) in order to preheat. Next, take a baking sheet and prepare it by lining it with parchment paper.
2. Combine softened butter and sugar in a mixing bowl and cream until light and fluffy. Add vanilla extract and combine well.
3. In another bowl, combine the flour, cornstarch, and salt. Then, gradually mix in these dry ingredients to the butter mixture. Only mix until everything is just combined.
4. Shape the dough into balls or disks, using whatever method suitable for you, and place the shapes onto a prepared baking tray. They should be baked for 15 to 20 minutes, or more accurately, until the edges are just starting to take on a golden hue. Remove them from the oven and transfer them to a wire rack to cool. They should be allowed to fully cool before being stored.
8. Gingerbread Cookies
Gingerbread cookies are a traditional holiday treat, flavored with wonderful spices like ground ginger, cinnamon, and cloves. The dough is a combination of unsalted butter, brown sugar, and molasses, resulting in a cookie with a deep, rich flavor.
And because gingerbread cookies are generally used for decoration as well as eating, they are usually made in festive shapes.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/3 cup molasses
- 1 egg
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Instructions
1. In a big bowl, cream together the butter and brown sugar until light and fluffy. Beat in the egg and combine with the molasses.
2. Whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt in another bowl. Mix the wet ingredients into the dry ingredients, adding gradually. When combined, wrap the dough in plastic. Chill for a minimum of 1 hour.
3. Set your oven to 350°F (175°C) to heat while you prepare the dough. Roll out the dough on a surface dusted with flour, to about a 1/4 inch thickness. Use the cookie cutters of your choice to cut out shapes from the dough.
4. Arrange the cookies on a baking sheet that has been lined with parchment paper, and then bake them for 8-10 minutes or until the edges have set and are no longer soft. Allow them to cool for a few minutes on the baking sheet; then move them to a wire rack where they can cool the rest of the way.
9. Macadamia Nut Cookies
Cookies made from macadamia nuts mix the buttery richness of that tree nut with the sweetness of white chocolate chips. They feature the same base ingredients as chocolate chip cookies—softened butter, granulated sugar, brown sugar, eggs, and vanilla extract—but are baked to golden perfection with a generous amount of crushed macadamia nuts folded into the dough.
They’re a delightful alternative to traditional chocolate chip cookies.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup light brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups macadamia nuts, coarsely chopped
1 cup white chocolate chips
Instructions
1. Set your oven to 350°F (175°C) to preheat. Prepare a baking sheet to your specifications, using either a native surface such as a French silicone or parchment paper.
2. In a large mixing bowl, beat the soft butter, the granulated sugar, and the light brown sugar until the mixture is light and fluffy.
3. Incorporate well both the eggs and the vanilla extract into the mixture. Beat them completely into the mixture.
4. In a different bowl, mix the all-purpose flour, baking soda, and salt together. Gradually incorporate this into the wet mixture until it is just combined.
5. Incorporate the macadamia nuts and white chocolate chips.
6. Scoop out rounded tablespoons of dough and drop them onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes or until the cookies are lightly golden around the edges. Let them cool on the baking sheet for a few minutes before moving them to a wire rack to cool all the way.
10. Tahini Chocolate Chip Cookies
Tahini Chocolate Chip Cookies mix luscious tahini with good old-baking pantry staples: unsalted butter and semi-sweet chocolate chips. The result is a gorgeous little twist on your baking-on-a lazy-Saturday kind of cookie results.
And, might I add, it’s kind of started baking war: two ingredients, one epic cookie!
Ingredients
1/2 cup tahini
1/2 cup unsalted butter, softened
1 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup semi-sweet chocolate chips
Instructions
1. Set your oven to an even 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
2. In a bowl, whip together the tahini, butter, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until completely mixed in.
3. Slowly incorporate the flour until a dough forms. Then stir in the chocolate chips.
4. Spoon the dough into tablespoon-sized dollops on the prepared baking sheet, spacing them a few inches apart. Bake for 10-12 minutes, or until the edges are golden brown. Let cool on the baking sheet for a few minutes before moving to a wire rack to cool completely.
11. Miso Butterscotch Cookies
Cookies made with butterscotch chips and white miso are a surprising delight. The classic cookie gets a new spin, and here’s how to do it: Don’t be put off by the presence of miso; it in no way makes the cookies taste savory.
If you didn’t know the cookies contained it, you’d never guess. It’s there to do a job (as almost all good ingredients are): to make the cookies richer and better balanced.
Miso adds a mysterious depth and a slight, pleasant nuttiness.
Ingredients
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 tablespoon white miso paste
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 cup butterscotch chips
Instructions
1. Set your oven to 350°F (175°C) to warm up. While it is coming up to temperature, prepare a baking sheet with parchment paper.
2. In a spacious mixing bowl, combine the softened butter and sugar and mix until the mixture is light and fluffy. Add the egg to the bowl and mix it with the other ingredients. After the egg is thoroughly mixed in, add the miso paste and mix until that is combined, too. Finally, add the vanilla and mix until everything is well combined.
3. Slowly incorporate the flour into the mixture, mixing just enough to form a cohesive dough, then fold in the butterscotch chips.
4. Using a tablespoon, place dough onto the prepared baking sheet, spacing portions about 2 inches apart. Bake for 10-12 minutes or until the cookies are golden around the edges.
12. Cardamom Rose Sugar Cookies
Cardamom Rose Sugar Cookies, an absolutely delightful treat, come together with all-purpose flour, granulated sugar, and ground cardamom, and the aromatic essence of rose water makes for such a delightful cookie experience. These are the most fragrant sugar cookies in my repertoire.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon ground cardamom
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 teaspoon rose water
Instructions
1. In a mixing bowl, combine the all-purpose flour, cardamom, baking powder, and salt.
2. In a large mixing bowl, beat the butter and sugar together until they’re light and fluffy. Pour in the rose water and mix until everything’s come together.
3. Slowly incorporate the dry ingredients into the butter mixture, blending until dough forms. Chill the dough for a minimum of 30 minutes.
4. Set the oven to 350°F (175°C) before starting to prepare the cookies. When in a state ready for cookie making, form small balls from the dough. Arrange them on a baking sheet, and give each one a gentle press to flatten just a bit. Let them hang out on the sheet while the oven gets up to temp for about 5-10 minutes. Then slide the sheet into the oven. Set a timer for 10 minutes.
13. Olive Oil and Sea Salt Chocolate Chunk Cookies
Discover the delightful twist of Olive Oil and Sea Salt Chocolate Chunk Cookies. Created using extra-virgin olive oil, brown sugar, and full-bodied chocolate chunks, every mouthful presents a deliciously different combination of sweet and savory flavors.
Ingredients
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup extra-virgin olive oil
1/2 cup brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 cup chocolate chunks
Sea salt flakes for sprinkling
Instructions
1. Set your oven to 350°F (175°C) and prepare a baking sheet for the cookies by lining it with parchment paper.
2. Combine the ingredients in a mixing bowl. In a large bowl, whisk together the flour, baking soda, and sea salt. In another bowl, beat the olive oil, brown sugar, granulated sugar, and vanilla extract until smooth, then mix in the egg.
3. Slowly incorporate the dry ingredients into the wet ingredients, mixing until they are just combined. Then fold in the chocolate chunks.
4. Heap tablespoon portions of the unbaked cookies onto the prepared baking sheet, making sure to leave ample space between each. Lightly shower the unbaked cookies with sea salt flakes and then bake for 10-12 minutes, or until the edges are golden brown and the tops are just set. Cool completely on a wire rack.
14. Earl Grey Lavender Cookies
The process of making Earl Grey Lavender Cookies is detailed here, with key ingredients highlighted. These include the usual suspects of cookie-making (unsalted butter, all-purpose flour) and a couple of not-so-typical elements that lift these cookies to another level: very finely ground Earl Grey tea leaves and dried culinary lavender.
If you can find that last ingredient, you’ll be well on your way to creating a highly fragrant, uniquely delicious cookie.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 2 tablespoons finely ground Earl Grey tea leaves
- 1 teaspoon dried culinary lavender
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
1. In a big mixing bowl, beat the room-temperature butter and sugar together until light and fluffy. Add in the vanilla extract on a low mix speed.
2. In another bowl, whisk together all-purpose flour, ground Earl Grey tea leaves, dried lavender, and salt.
3. Slowly mix the dry ingredients into the butter mixture until a dough is formed. Halve the dough, shape it into two logs, and wrap them in plastic. Chill the wrapped logs in the refrigerator for at least 30 minutes.
4. Set the oven to 350°F (175°C) to make it nice and warm. While the oven heats up, slice the cold dough into rounds that are 1/4 inch thick and place them on a prepared sheet pan. Allot about 10-12 minutes for the cookies to bake. Remove them when you see just a hint of gold appearing on the edges.
15. Lemon Basil Shortbread Cookies
Shortbread cookies with lemon and basil are a delightful treat. They take the buttery, rich shortbread that I love and infuse it with fresh lemon zest and finely chopped basil.
The flavor of these shortbread cookies has a delicate balance. And the texture is perfect.
They’re a copious shortbread cookie. They’re a good shortbread cookie.
And then they get hit with the citrus and basil punch.
Ingredients
1 cup unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
2 tablespoons fresh lemon zest
1 tablespoon fresh basil, finely chopped
1/4 teaspoon salt
Instructions
1. In a large bowl, beat together the softened butter and granulated sugar until they are light and fluffy.
2. Slowly incorporate the flour, lemon zest, fresh basil, and salt, blending until a dough comes together.
3. Form the dough into a log shape, cover it with plastic wrap, and chill until firm, at least 1 hour.
4. Set the oven to 350 degrees Fahrenheit (175 degrees Celsius) to preheat. Cut the dough that has been chilled into rounds that are 1/4 inches thick. These rounds should be placed on a baking sheet. Bake them in the oven for 12-15 minutes until their edges are just lightly golden.
16. Matcha White Chocolate Cookies
Delightful fusion of matcha powder and white chocolate chips in Matcha White Chocolate Cookies. These cookies might just have the most perfect balance of flavors—matcha, white chocolate, and a good old-fashioned cookie.
There’s not much more to say. Enjoy!
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon matcha powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup white chocolate chips
Instructions
1. Set your oven to 350°F (175°C) to preheat and prepare a baking sheet lined with parchment paper.
2. In a medium-sized bowl, combine the flour, matcha powder, baking soda, and salt. Whisk together until well combined.
3. In another bowl, blend the softened butter and sugar together until light and fluffy. Gradually beat in the dry ingredients and mix until somewhat combined. Carefully fold in the white chocolate chips.
4. Portion the dough into tablespoon-sized scoops and place them on the prepared baking sheet. Bake for 10-12 minutes or until the edges are just beginning to turn golden. Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
17. Brown Butter Bourbon Spice Cookies
Brown Butter Bourbon Spice Cookies are a delightful treat featuring browned butter, brown sugar, and bourbon. They offer an experience that is warm and aromatic, perfect for autumn: a blend of cinnamon, ginger, and nutmeg.
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tablespoons bourbon
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
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Instructions
1. In a saucepan, medium heat, melt the butter, cooking until it turns golden brown and develops a nutty aroma. Remove from heat and let it cool slightly.
2. In a big bowl, mix the butter (browned), brown sugar, and sugar (granulated) until the mixture is creamy. Drop in the eggs one at a time, mixing well after each addition, then stir in the bourbon.
3. In another bowl, combine the flour, cinnamon, ginger, nutmeg, baking soda, and salt. Whisk these dry ingredients together until well blended. Slowly add these ingredients to the wet ingredients (the butter and sugar), stirring until everything is combined.
4. Set the oven to 350°F (175°C) to warm up. Prepare a baking sheet with parchment paper. Use a spoon to drop tablespoon-sized amounts of dough onto the baking sheet. Bake for about 10-12 minutes, until the edges are lightly golden and the center of the cookie is no longer wet. Leave on the baking sheet to cool for about 5 minutes, and then transfer to a wire rack to cool completely.
