I love cookies, and I’m sure you do too! There’s something so comforting about a fresh batch, whether they’re classic or something a little different. Baking cookies is a fun way to bring some sweetness into your day.
Today, I’ve gathered six of my favorite cookie recipes for you. From fruity and bright to rich and chocolatey, there’s a cookie here for every mood. Get ready to bake some delicious treats!
Jump to Recipe:
- 1. Chewy Banana Oatmeal Cookies: A Sweet Treat
- 2. Chewy Lemon Raspberry Cookies: Bright & Fruity
- 3. Chocolate Chip Cheesecake Cookies: A Sweet Mashup
- 4. Chocolate Gingerbread Cookies: Festive & Flavorful
- 5. Chocolate Raspberry Cookies: A Classic Combination
- 6. Coconut Key Lime Crinkle Cookies: Tangy & Tropical
Chewy Banana Oatmeal Cookies: A Sweet Treat
These cookies are perfect for using up ripe bananas in a delicious way. They’re soft, comforting, and great with a cup of coffee or tea.
Key Ingredients & Tips
- Ripe Bananas: Make sure your bananas are very spotty and soft for the best natural sweetness and banana flavor in these cookies.
- Old-Fashioned Oats: Using old-fashioned rolled oats gives these cookies their signature chewy texture, so avoid instant oats here.
What You Need
- 1 cup mashed ripe bananas (about 2 large)
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 2 cups old-fashioned rolled oats
⏱️ Time: 30 minutes🍽️ Yields: 2 dozen cookies
How to Make It
Step 1: Mix Wet Ingredients
Preheat your oven to 375°F (190°C). In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg, mashed bananas, and vanilla extract until well combined.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and cinnamon. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the rolled oats until evenly distributed.
Step 3: Bake the Cookies
Drop rounded tablespoons of dough onto baking sheets lined with parchment paper. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
📝 Final Note
Store these chewy banana oatmeal cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Chewy Lemon Raspberry Cookies: Bright & Fruity
These cookies offer a wonderful balance of tart lemon and sweet raspberries. They’re soft, chewy, and full of bright, fresh flavor.
Key Ingredients & Tips
- Lemon Zest: The zest provides the most intense lemon flavor, so don’t skip this step for truly lemony cookies.
- Raspberry Options: You can use fresh or frozen raspberries; if using frozen, add them to the dough without thawing to help prevent too much moisture.
What You Need
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons lemon zest
- 1/2 teaspoon lemon extract (optional)
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen raspberries
⏱️ Time: 35 minutes🍽️ Yields: 3 dozen cookies
How to Make It
Step 1: Cream and Combine
Preheat oven to 350°F (175°C). In a large bowl, cream softened butter and sugar until fluffy. Beat in eggs one at a time, then stir in lemon zest and lemon extract.
Step 2: Add Dry Ingredients
In a separate bowl, whisk flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined. Gently fold in the raspberries, being careful not to crush them too much.
Step 3: Bake until Golden
Drop rounded spoonfuls of dough onto parchment-lined baking sheets. Bake for 10-13 minutes, or until edges are lightly golden. Let them cool on the sheet for a few minutes, then move to a wire rack to cool completely.
📝 Final Note
A dusting of powdered sugar after these lemon raspberry cookies have cooled makes them extra pretty and adds a touch more sweetness.
Chocolate Chip Cheesecake Cookies: A Sweet Mashup
Get the best of both worlds with these unique cookies! They combine the rich flavor of chocolate chips with the creamy tang of cheesecake for a delightful treat.
Key Ingredients & Tips
- Cream Cheese: Ensure your cream cheese is at room temperature and very soft for a smooth, lump-free cookie dough.
- Chocolate Chips: Use your favorite kind of chocolate chips—milk, semi-sweet, or even white chocolate work well here.
What You Need
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chocolate chips
⏱️ Time: 40 minutes🍽️ Yields: 2.5 dozen cookies
How to Make It
Step 1: Prep the Dough
Preheat oven to 350°F (175°C). In a large mixing bowl, beat softened cream cheese, butter, and sugar until light and fluffy. Beat in the egg and vanilla extract until fully incorporated.
Step 2: Mix Dry and Fold
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Stir in the chocolate chips until they are spread throughout.
Step 3: Chill and Bake
It helps to chill the dough for 30 minutes if it’s too soft. Drop rounded spoonfuls onto prepared baking sheets. Bake for 12-15 minutes, or until the edges are lightly golden. Let them cool on the baking sheet before moving to a wire rack.
📝 Final Note
For an extra creamy cheesecake touch, you can swirl in a little extra plain cream cheese mixture (without flour) into the dough just before baking.
Chocolate Gingerbread Cookies: Festive & Flavorful
These cookies are perfect for the holidays, or any time you want a warm, spiced treat. The chocolate adds a nice deep flavor to the classic gingerbread taste.
Key Ingredients & Tips
- Dark Cocoa Powder: Using a good quality dark cocoa powder will give these cookies a richer chocolate flavor that pairs well with the spices.
- Chilling the Dough: Don’t skip chilling the dough, as it makes it much easier to roll and cut out your cookie shapes without sticking.
What You Need
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/2 cup molasses
- 1 large egg
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
⏱️ Time: 45 minutes (plus chill time)🍽️ Yields: 3 dozen cookies
How to Make It
Step 1: Create the Dough
In a large bowl, cream together butter and brown sugar until smooth. Beat in the molasses and egg. In a separate bowl, whisk together flour, cocoa powder, baking soda, ginger, cinnamon, cloves, and salt. Gradually add the dry ingredients to the wet, mixing until a stiff dough forms.
Step 2: Chill the Dough
Divide the dough in half, flatten each into a disc, wrap in plastic wrap, and chill for at least 2 hours (or overnight). This firming time helps make the dough easier to roll and cut without sticking.
Step 3: Roll and Bake
Preheat oven to 350°F (175°C). On a lightly floured surface, roll out one dough disc to about 1/4 inch thick. Cut out shapes using cookie cutters. Place on parchment-lined baking sheets. Bake for 8-10 minutes.
📝 Final Note
These chocolate gingerbread cookies are great decorated with a simple royal icing, or just a dusting of powdered sugar adds a pretty touch.
Chocolate Raspberry Cookies: A Classic Combination
You can’t go wrong with chocolate and raspberries! These cookies are soft, fudgy, and packed with real fruit flavor for a delightful bite.
Key Ingredients & Tips
- High-Quality Cocoa: For a rich chocolate base that shines, I recommend using a good quality Dutch-processed cocoa powder.
- Raspberry Freshness: Fresh raspberries are wonderful here, but crushed freeze-dried raspberries can give an intense fruit flavor without adding extra moisture to the dough.
What You Need
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries (or crushed freeze-dried)
- 1 cup chocolate chips (optional)
⏱️ Time: 30 minutes🍽️ Yields: 2.5 dozen cookies
How to Make It
Step 1: Mix Wet Ingredients
Preheat oven to 350°F (175°C). In a large bowl, cream butter and sugar until light. Beat in eggs one at a time, then stir in vanilla extract.
Step 2: Add Dry Ingredients
In another bowl, whisk flour, cocoa powder, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined and a soft dough forms.
Step 3: Fold and Bake
Gently fold in the fresh raspberries and chocolate chips (if you’re using them). Drop spoonfuls of dough onto prepared baking sheets. Bake for 10-12 minutes, until the edges are set.
📝 Final Note
These chocolate raspberry cookies taste amazing slightly warm, with the chocolate gooey and raspberries soft.
Coconut Key Lime Crinkle Cookies: Tangy & Tropical
These cookies are like a little vacation in every bite! They are soft, chewy, with a bright lime flavor and a hint of coconut that you’ll love.
Key Ingredients & Tips
- Key Lime Zing: Fresh key lime juice and zest will give you the best bright flavor, but bottled key lime juice also works well.
- Shredded Coconut: Use unsweetened shredded coconut for a better balance of flavor and to control the overall sweetness of the cookies.
What You Need
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 2 tablespoons key lime juice
- 1 teaspoon key lime zest
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup shredded coconut
- Powdered sugar for rolling
⏱️ Time: 30 minutes🍽️ Yields: 2 dozen cookies
How to Make It
Step 1: Make the Dough
Preheat oven to 350°F (175°C). In a large bowl, cream butter and granulated sugar until fluffy. Beat in the egg, key lime juice, zest, and vanilla. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients until just combined.
Step 2: Add Coconut & Chill
Stir in the shredded coconut. The dough might be a bit sticky at this point. For easier handling and better shape, chill the dough for about 20-30 minutes in the refrigerator.
Step 3: Roll and Bake
Roll spoonfuls of dough into balls, then roll each ball generously in powdered sugar. Place these sugar-coated balls on parchment-lined baking sheets. Bake for 9-11 minutes, until the edges are just set and the tops are cracked beautifully.
📝 Final Note
The key to great crinkles on these cookies is rolling them generously in powdered sugar right before they go into the oven.
