Mmm, who says baking has to be complicated? We’ve gathered 32 simple three-ingredient cookie recipes that are perfect for busy home cooks craving a sweet treat. From classic chocolate chip to festive holiday bites, these easy recipes deliver big flavor with minimal fuss. Get ready to whip up something delicious—your cookie jar is about to get a whole lot happier!
Peanut Butter Cookies
Crisp, chewy, and packed with nutty goodness, these peanut butter cookies are the ultimate treat for when you need a little comfort in cookie form—they’re basically a hug you can eat, and they won’t judge you for sneaking an extra one (or three). With just a handful of pantry staples, you’ll be whipping up a batch that’s so irresistible, you might need to hide them from yourself. Let’s get baking!
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup creamy peanut butter (the kind that’s smooth as silk)
– 1 cup granulated sugar (for that sweet, crystalline crunch)
– 1 large farm-fresh egg (at room temperature, please!)
– 1 teaspoon pure vanilla extract (for a warm, aromatic boost)
– ½ teaspoon baking soda (the secret to a perfect rise)
– A pinch of fine sea salt (to balance all that sweetness)
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper to prevent sticking—trust me, it’s a lifesaver!
2. In a large mixing bowl, combine 1 cup creamy peanut butter, 1 cup granulated sugar, and 1 large farm-fresh egg until smooth and well-blended.
3. Stir in 1 teaspoon pure vanilla extract, ½ teaspoon baking soda, and a pinch of fine sea salt until the dough comes together evenly.
4. Scoop tablespoon-sized portions of dough, roll them into balls, and place them 2 inches apart on the prepared baking sheets.
5. Use a fork to gently press a crisscross pattern into each ball, flattening them slightly—this not only looks classic but helps them bake evenly.
6. Bake the cookies in the preheated oven for 8–10 minutes, or until the edges are golden brown and the centers are just set (they’ll firm up as they cool).
7. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely—patience is key here!
Soft and crumbly with a rich peanut butter punch, these cookies are perfect for dunking in a cold glass of milk or crumbling over ice cream for a decadent twist. Store any leftovers in an airtight container, but let’s be real—they probably won’t last long enough to need it!
Nutella Cookies
Unbelievably, we’ve found the cookie that might just make you forget all other desserts—these Nutella Cookies are a chocolate-hazelnut dream come true! They’re dangerously easy to whip up and even more dangerously delicious, with a texture that’s perfectly chewy on the inside and just crisp enough on the edges. Consider this your official warning: one batch disappears faster than you can say ‘spreadable joy.’
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup creamy Nutella spread
– ½ cup unsalted butter, softened to room temperature
– ¾ cup granulated sugar
– 1 large farm-fresh egg
– 1 teaspoon pure vanilla extract
– 1 ¼ cups all-purpose flour, sifted
– ½ teaspoon baking soda
– ¼ teaspoon fine sea salt
– ½ cup semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the creamy Nutella spread and softened unsalted butter with an electric mixer on medium speed for 2 minutes until light and fluffy.
3. Add the granulated sugar and beat for another minute until fully incorporated.
4. Crack in the farm-fresh egg and pour in the pure vanilla extract, then mix on low speed just until combined—be careful not to overmix here to keep the cookies tender.
5. In a separate bowl, whisk together the sifted all-purpose flour, baking soda, and fine sea salt.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms, which should take about 1 minute.
7. Fold in the semi-sweet chocolate chips gently with a spatula to distribute them evenly without crushing them.
8. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
9. Bake in the preheated oven for 9–11 minutes, or until the edges are set and lightly golden while the centers still look slightly soft—this is key for that perfect chewy texture.
10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, as they’ll firm up as they sit.
Yes, these cookies are a total showstopper with their rich, fudgy centers and melty chocolate chips in every bite. Serve them warm with a glass of cold milk for ultimate indulgence, or crumble them over vanilla ice cream for an instant dessert upgrade—trust us, no one will complain!
Banana Oatmeal Cookies
Tired of bananas turning into sad, brown mush on your counter? Transform those overripe beauties into something spectacular with these Banana Oatmeal Cookies—a chewy, wholesome treat that’s basically breakfast in disguise. They’re the perfect rescue mission for your fruit bowl and a guaranteed hit for snack attacks.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 2 large, overripe bananas (the spottier, the sweeter!)
– 1 ½ cups old-fashioned rolled oats
– ½ cup creamy peanut butter
– ¼ cup pure maple syrup
– 1 teaspoon pure vanilla extract
– ½ teaspoon ground cinnamon
– ¼ teaspoon fine sea salt
– ⅓ cup mini chocolate chips
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, mash the overripe bananas with a fork until smooth and lump-free.
3. Add the old-fashioned rolled oats, creamy peanut butter, pure maple syrup, pure vanilla extract, ground cinnamon, and fine sea salt to the bowl.
4. Stir all ingredients together vigorously until a thick, sticky dough forms. Tip: If the dough seems too wet, let it sit for 5 minutes so the oats can absorb the moisture.
5. Gently fold in the mini chocolate chips until evenly distributed.
6. Using a tablespoon or cookie scoop, drop rounded mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Flatten each mound slightly with the back of a spoon to about ½-inch thickness for even baking.
8. Bake in the preheated oven for 10–12 minutes, or until the edges are golden brown and the tops look set. Tip: For chewier cookies, bake for the shorter time; for crispier edges, go for the full 12 minutes.
9. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. Tip: This helps them firm up without falling apart.
10. Transfer the cookies to a wire rack to cool completely.
Enjoy these cookies warm for a gooey, melt-in-your-mouth experience, or let them cool to a delightfully chewy texture with pops of chocolate. They’re fantastic crumbled over yogurt or simply devoured straight from the rack—no judgment here!
Almond Butter Cookies
Oh, the humble cookie gets a nutty glow-up! If you’re tired of the same old chocolate chip routine and crave something with a sophisticated crunch, these almond butter cookies are your new kitchen BFF. They’re so simple, you could practically make them in your sleep (but please don’t—hot ovens and drowsiness don’t mix).
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup creamy, dreamy almond butter
– 1 cup granulated white sugar
– 1 large, farm-fresh egg
– 1 tsp pure vanilla extract
– ½ tsp flaky sea salt
– ½ tsp baking soda
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, combine 1 cup creamy almond butter and 1 cup granulated sugar until smooth.
3. Crack in 1 large egg and add 1 tsp vanilla extract, then mix vigorously until fully incorporated.
4. Sprinkle in ½ tsp baking soda and ½ tsp flaky sea salt, and stir until just combined—don’t overmix!
5. Using a tablespoon or cookie scoop, roll the dough into 1-inch balls and place them 2 inches apart on the prepared sheets.
6. Gently press each ball with a fork in a crisscross pattern to flatten slightly.
7. Bake for 8–10 minutes, or until the edges turn a light golden brown and the centers look set.
8. Let the cookies cool on the baking sheets for 5 minutes to firm up before transferring to a wire rack.
9. Allow them to cool completely for about 20 minutes to achieve the perfect crisp texture.
What a delight! These cookies emerge with a delicate crunch on the outside and a soft, chewy center that’s packed with nutty richness. Serve them alongside a cold glass of milk for a classic treat, or crumble them over vanilla ice cream for an instant dessert upgrade.
Chocolate Hazelnut Cookies
Dare we say these cookies are the ultimate excuse to eat chocolate for breakfast? (Okay, maybe not, but we won’t tell if you do.) Imagine a cookie that’s crispy on the edges, gloriously chewy in the center, and packed with the dreamy, nutty flavor of hazelnuts and rich chocolate. It’s basically a hug in dessert form, and we’re here to show you how to make it happen.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 cup (2 sticks) of unsalted, high-quality butter, softened to room temperature
– 1 cup of packed light brown sugar, for that deep molasses sweetness
– 1/2 cup of granulated white sugar
– 2 large farm-fresh eggs, at room temperature
– 2 teaspoons of pure vanilla extract
– 2 1/4 cups of all-purpose flour, spooned and leveled
– 1 teaspoon of baking soda
– 1/2 teaspoon of fine sea salt
– 1 1/2 cups of semi-sweet chocolate chips
– 1 cup of roasted hazelnuts, roughly chopped
Instructions
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, use an electric mixer on medium speed to cream together the softened unsalted butter, packed light brown sugar, and granulated white sugar for 2-3 minutes until light and fluffy. (Tip: Room-temperature ingredients blend more evenly, preventing a greasy cookie.)
3. Beat in the 2 large farm-fresh eggs, one at a time, followed by the 2 teaspoons of pure vanilla extract, mixing just until combined after each addition.
4. In a separate bowl, whisk together the 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of fine sea salt.
5. Gradually add the dry flour mixture to the wet butter mixture, mixing on low speed until just combined—do not overmix.
6. Using a spatula, gently fold in the 1 1/2 cups of semi-sweet chocolate chips and 1 cup of roughly chopped roasted hazelnuts until evenly distributed. (Tip: Toasting the hazelnuts beforehand enhances their nutty flavor, but store-bought roasted ones work great too.)
7. Scoop dough into 1.5-tablespoon portions, rolling them into balls and placing them 2 inches apart on the prepared baking sheets.
8. Bake one sheet at a time in the preheated oven for 10-12 minutes, until the edges are golden brown but the centers still look slightly soft. (Tip: For perfectly round cookies, gently bang the baking sheet on the counter right after removing them from the oven to settle any peaks.)
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Just look at those beauties! You’ll be rewarded with cookies that boast a crisp, caramelized edge giving way to a soft, fudgy center, where melty chocolate pockets meet crunchy hazelnut bits. Joyfully serve them warm with a cold glass of milk for the ultimate comfort, or crumble them over vanilla ice cream for an instant gourmet sundae—because why should cookies have all the fun?
Coconut Macaroons
Whew, have you ever craved a dessert that’s both delightfully chewy and irresistibly crispy, all while being gluten-free and deceptively simple? Welcome to the world of coconut macaroons—these little clouds of sweet, toasted coconut are about to become your new favorite treat to whip up when a sugar craving strikes (or when you need to impress guests without breaking a sweat).
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 14 ounces of sweetened shredded coconut (look for finely shredded for the best texture)
– 1 can (14 ounces) of sweetened condensed milk (that rich, gooey nectar)
– 2 teaspoons of pure vanilla extract (for that warm, aromatic kick)
– 3 large egg whites, at room temperature (farm-fresh eggs work wonders here)
– 1/4 teaspoon of fine sea salt (to balance the sweetness)
– 4 ounces of high-quality dark chocolate, chopped (optional, for a decadent drizzle)
Instructions
1. Preheat your oven to 325°F and line two baking sheets with parchment paper to prevent sticking.
2. In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, pure vanilla extract, and fine sea salt, stirring until everything is evenly coated and sticky.
3. In a separate, clean bowl, use an electric mixer to beat the large egg whites on high speed until they form stiff, glossy peaks—this should take about 3-4 minutes, and a pro tip: ensure no yolk sneaks in for maximum fluffiness!
4. Gently fold the beaten egg whites into the coconut mixture using a spatula, being careful not to deflate the air; this step adds lightness to the macaroons.
5. Scoop tablespoon-sized mounds of the mixture onto the prepared baking sheets, spacing them about 1 inch apart to allow for slight spreading.
6. Bake in the preheated oven for 18-20 minutes, or until the edges turn a deep golden brown and the tops are lightly toasted—keep an eye out to avoid over-browning.
7. Remove the baking sheets from the oven and let the macaroons cool completely on the sheets for at least 30 minutes; they’ll firm up as they cool, so resist the urge to move them early.
8. If using the high-quality dark chocolate, melt it in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth, then drizzle over the cooled macaroons for an extra touch of indulgence.
Just imagine biting into one of these gems: the exterior offers a satisfying crunch that gives way to a moist, chewy center bursting with coconut flavor. For a fun twist, serve them alongside a scoop of vanilla ice cream or package them in cute jars as homemade gifts—they’re sure to disappear faster than you can say “more please!”
Sugar Cookies
Dazzlingly simple yet magically delicious, sugar cookies are the edible equivalent of a warm hug—they’re sweet, comforting, and impossible to resist. Whether you’re a baking newbie or a seasoned pro, this classic recipe delivers buttery, melt-in-your-mouth treats that’ll have everyone begging for the secret (spoiler: it’s love, and a lot of butter). Let’s roll up our sleeves and get baking!
Serving: 24 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup of unsalted, creamy butter at room temperature
– 1 cup of granulated white sugar
– 1 large, farm-fresh egg
– 1 teaspoon of pure vanilla extract
– 2 ½ cups of all-purpose flour, sifted for fluffiness
– ½ teaspoon of baking powder
– ¼ teaspoon of fine sea salt
Instructions
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
2. In a large mixing bowl, cream together the unsalted, creamy butter and granulated white sugar using an electric mixer on medium speed for 2–3 minutes until light and fluffy—this aerates the dough for a tender cookie.
3. Crack in the large, farm-fresh egg and add the pure vanilla extract, then mix on low speed just until combined, about 30 seconds, to avoid overworking the batter.
4. In a separate bowl, whisk together the all-purpose flour, sifted for fluffiness, baking powder, and fine sea salt to ensure even distribution.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms, scraping down the sides of the bowl as needed—don’t overmix, or the cookies will become tough.
6. Scoop tablespoon-sized portions of dough, roll them into balls, and place them 2 inches apart on the prepared baking sheets; gently flatten each ball with the bottom of a glass dipped in sugar for a sparkly finish.
7. Bake in the preheated oven for 8–10 minutes, or until the edges are lightly golden but the centers are still soft—they’ll firm up as they cool, so avoid overbaking for that perfect chewy texture.
8. Remove from the oven and 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 sugar cookies boast a delicate crisp edge that gives way to a soft, buttery center, with a hint of vanilla that dances on your taste buds. Serve them warm with a glass of cold milk for a nostalgic treat, or get creative by sandwiching them with a dollop of lemon curd or a smear of raspberry jam for an extra burst of flavor!
Condensed Milk Cookies
Oh, the sweet simplicity of a cookie that whispers “I love you” in every buttery, melt-in-your-mouth bite! Condensed milk cookies are the kitchen equivalent of a warm hug—unfussy, universally adored, and dangerously easy to devour by the dozen. They’re the secret weapon for when you need a treat that feels both nostalgic and a little bit magical, all without turning your kitchen into a war zone.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup (2 sticks) of unsalted, high-quality butter, softened to room temperature
– 1 can (14 ounces) of sweetened condensed milk, that glorious, sticky-sweet elixir
– 2 cups of all-purpose flour, sifted for a featherlight texture
– 1 teaspoon of pure vanilla extract, for that warm, aromatic backbone
– A pinch of fine sea salt, to balance the sweetness
Instructions
1. Preheat your oven to a cozy 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter until it’s pale and fluffy, about 2-3 minutes—this incorporates air for a tender cookie.
3. Pour in the entire can of sweetened condensed milk and the vanilla extract, then beat on low speed just until fully combined and smooth.
4. Gradually add the sifted flour and fine sea salt to the wet mixture, mixing on low speed until a soft, slightly sticky dough forms; avoid overmixing to keep the cookies delicate.
5. Using a tablespoon or small cookie scoop, portion the dough into 24 equal balls and place them 2 inches apart on the prepared baking sheets.
6. Gently flatten each ball with the tines of a fork in a crisscross pattern, creating those classic ridges that promise crisp edges.
7. Bake in the preheated oven for 10-12 minutes, or until the cookies are set and the edges turn a very light golden brown—they’ll firm up as they cool, so don’t overbake.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
These cookies emerge with a crisp, sandy exterior that gives way to a soft, almost fudgy center, thanks to that condensed milk magic. Try serving them slightly warm with a dollop of whipped cream or crumbled over vanilla ice cream for an instant dessert upgrade that’ll have everyone begging for the recipe.
Lemon Cake Mix Cookies
Crank up your cookie game with these zesty, sunshine-packed treats that prove boxed cake mix isn’t just for cakes anymore—it’s your secret weapon for the easiest, most irresistible cookies you’ll ever bake. Seriously, if you can stir, you can make these lemony delights that taste like a summer day in dessert form.
Serving: 24 cookies | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– 1 box (15.25 oz) of bright, zesty lemon cake mix
– 2 large farm-fresh eggs, at room temperature
– ⅓ cup of rich, golden vegetable oil
– 1 cup of sweet, creamy white chocolate chips
– Zest from 1 plump, juicy lemon
Instructions
1. Preheat your oven to a toasty 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking—trust me, it’s a cleanup lifesaver.
2. In a large mixing bowl, crack in the two farm-fresh eggs and pour in the rich, golden vegetable oil, whisking them together until just combined and slightly frothy.
3. Tip: Add the zest from one plump, juicy lemon to the wet ingredients first to infuse maximum citrus flavor throughout the dough.
4. Gently fold in the entire box of bright, zesty lemon cake mix with a spatula, stirring until no dry streaks remain and a soft, sticky dough forms—don’t overmix, or the cookies might turn tough.
5. Fold in the sweet, creamy white chocolate chips evenly, ensuring they’re distributed throughout the dough for a burst of sweetness in every bite.
6. Using a tablespoon or small cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
7. Tip: Lightly wet your hands to shape the dough balls smoothly without sticking, creating perfectly round cookies.
8. Bake in the preheated oven for exactly 9–11 minutes, or until the edges are lightly golden and the centers look just set—they’ll firm up as they cool, so avoid overbaking for a soft texture.
9. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes to set, then transfer them to a wire rack to cool completely.
10. Tip: For an extra lemony kick, sprinkle a pinch of additional lemon zest over the warm cookies right after baking.
11. Once cooled, serve immediately or store in an airtight container at room temperature for up to 3 days.
Now, these cookies boast a delightfully soft, chewy center with crisp edges, bursting with tangy lemon flavor that’s perfectly balanced by the creamy sweetness of white chocolate. Not only are they a crowd-pleaser at parties, but they’re also fantastic crumbled over vanilla ice cream for a quick, gourmet dessert hack—because who says cookies can’t be fancy?
Chocolate Chip Cookies
Virtually everyone has a soft spot for a warm, gooey chocolate chip cookie—it’s the edible equivalent of a cozy hug, only with more butter and a delightful risk of chocolate-stained fingers. Whether you’re a baking newbie or a seasoned pro, this classic recipe promises that perfect chewy center and crispy edge we all crave, no magic wand required (just a trusty oven and a serious sweet tooth). Let’s turn that craving into reality!
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup (2 sticks) of unsalted butter, softened to room temperature
– ¾ cup of granulated white sugar
– ¾ cup of packed light brown sugar, for that molasses-kissed sweetness
– 2 large farm-fresh eggs, at room temperature
– 1 teaspoon of pure vanilla extract
– 2 ¼ cups of all-purpose flour, spooned and leveled for accuracy
– 1 teaspoon of baking soda
– ½ teaspoon of fine sea salt
– 2 cups of semi-sweet chocolate chips, because more chocolate is always the answer
Instructions
1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened unsalted butter, granulated white sugar, and packed light brown sugar using an electric mixer on medium speed for 2–3 minutes, until light and fluffy. Tip: Room-temperature butter blends more evenly, preventing dense cookies.
3. Add the farm-fresh eggs one at a time, beating well after each addition, then mix in the pure vanilla extract until just combined.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until no flour streaks remain, being careful not to overmix. Tip: Overmixing can lead to tough cookies, so stop as soon as it’s incorporated.
6. Fold in the semi-sweet chocolate chips with a spatula until evenly distributed throughout the dough.
7. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake in the preheated oven for 9–11 minutes, or until the edges are golden brown but the centers still look slightly soft. Tip: For extra chewiness, pull them out when they seem underdone—they’ll firm up as they cool.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Delight in cookies that boast a crisp, buttery edge giving way to a tender, melt-in-your-mouth center studded with pockets of molten chocolate. Serve them warm with a cold glass of milk for the ultimate nostalgia trip, or crumble them over vanilla ice cream for an instant dessert upgrade—because let’s be honest, they rarely last long enough to get fancy!
Shortbread Cookies
Just when you thought butter couldn’t get any more magical, along come these melt-in-your-mouth shortbread cookies to prove you wrong. They’re the edible equivalent of a cozy hug—simple, satisfying, and dangerously easy to devour by the handful.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup (2 sticks) of unsalted, high-quality European-style butter, softened to room temperature
– 1/2 cup of fine, powdery confectioners’ sugar
– 1 teaspoon of pure, fragrant vanilla extract
– 2 1/4 cups of all-purpose flour, sifted for lightness
– 1/4 teaspoon of fine sea salt
Instructions
1. In a large mixing bowl, use an electric mixer on medium speed to cream together the softened unsalted butter and powdery confectioners’ sugar for 2–3 minutes until pale and fluffy.
2. Beat in the pure vanilla extract until fully incorporated.
3. Tip: Scrape down the sides of the bowl with a spatula to ensure even mixing.
4. Gradually add the sifted all-purpose flour and fine sea salt to the butter mixture, mixing on low speed just until a crumbly dough forms.
5. Tip: Avoid overmixing to keep the cookies tender.
6. Turn the dough out onto a lightly floured surface and gently knead it 3–4 times until it comes together into a smooth ball.
7. Divide the dough in half and shape each portion into a log about 1 1/2 inches in diameter.
8. Wrap the logs tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.
9. Preheat your oven to 325°F and line two baking sheets with parchment paper.
10. Unwrap one dough log and use a sharp knife to slice it into 1/4-inch-thick rounds, placing them 1 inch apart on the prepared sheets.
11. Tip: If the dough cracks, let it warm up slightly for 5 minutes before slicing.
12. Bake the cookies for 18–22 minutes, rotating the sheets halfway through, until the edges are lightly golden and the centers are set.
13. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
14. These buttery delights boast a delicate, crumbly texture with a rich, sweet flavor that pairs perfectly with a cup of tea. Try dipping them in dark chocolate or sprinkling with coarse sugar before baking for a festive twist.
Cinnamon Sugar Cookies
Aren’t you tired of cookies that are all show and no go? These Cinnamon Sugar Cookies are the cozy, spiced-up hug your taste buds have been dreaming of—perfect for when you need a little warmth without the drama of a full-blown baking project. They’re the snack that says, ‘I’ve got this,’ even when you’re secretly in your pajamas at 3 p.m.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup of creamy, unsalted butter at room temperature
– 1 cup of granulated white sugar, plus ¼ cup for rolling
– 2 large farm-fresh eggs
– 1 teaspoon of pure vanilla extract
– 3 cups of all-purpose flour, sifted for fluffiness
– 1 teaspoon of baking soda
– ½ teaspoon of fine sea salt
– 2 tablespoons of ground cinnamon, for that warm, aromatic kick
Instructions
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
2. In a large mixing bowl, cream together the creamy, unsalted butter and 1 cup of granulated white sugar using an electric mixer on medium speed for 2–3 minutes, until light and fluffy—this incorporates air for a tender cookie.
3. Beat in the farm-fresh eggs one at a time, followed by the pure vanilla extract, mixing until just combined to avoid overworking the dough.
4. In a separate bowl, whisk together the sifted all-purpose flour, baking soda, fine sea salt, and 1 tablespoon of ground cinnamon to ensure even distribution of leavening agents.
5. Gradually add the dry ingredients to the wet mixture, stirring with a spatula until a soft dough forms; if it feels sticky, chill it for 10 minutes for easier handling.
6. In a small bowl, mix the remaining ¼ cup of granulated white sugar and 1 tablespoon of ground cinnamon for the rolling coating.
7. Scoop tablespoon-sized portions of dough, roll them into balls between your palms, and coat each thoroughly in the cinnamon-sugar mixture.
8. Place the coated balls 2 inches apart on the prepared baking sheets and gently flatten each with the bottom of a glass to about ¼-inch thickness for even baking.
9. Bake in the preheated oven for 8–10 minutes, until the edges are lightly golden but the centers are still soft—they’ll firm up as they cool, so don’t overbake for that chewy texture.
10. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, which helps them set without breaking.
Pair these gems with a hot cup of coffee for a morning pick-me-up, or crumble them over vanilla ice cream for an indulgent dessert twist. Their crisp edges give way to a soft, spiced center that melts in your mouth, making every bite a cozy celebration of cinnamon’s warm embrace.
Chewy Chocolate Cookies
Finally, a cookie that doesn’t play hard to get—these chewy chocolate delights are the edible equivalent of a cozy hug, with just enough sass to keep you coming back for more (and maybe hiding the last one from your roommate). They’re the perfect blend of fudgy, gooey, and downright irresistible, ready to rescue any boring afternoon or impress your in-laws without breaking a sweat.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 cups all-purpose flour
– ¾ cup unsweetened cocoa powder
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 cup unsalted butter, softened to room temperature
– 1 cup granulated sugar
– 1 cup packed light brown sugar
– 2 large eggs, farm-fresh and at room temperature
– 2 teaspoons pure vanilla extract
– 2 cups semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined.
3. In a large bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and packed light brown sugar on medium speed for 2-3 minutes until light and fluffy.
4. Add the farm-fresh eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.
5. Mix in the pure vanilla extract until just blended.
6. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until a dough forms—be careful not to overmix to keep the cookies tender.
7. Fold in the semi-sweet chocolate chips with a spatula until evenly distributed throughout the dough.
8. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
9. Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers still look slightly soft—this is key for that chewy texture.
10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. They’ll firm up as they cool, so resist the urge to dig in right away!
These cookies emerge with a crackly top giving way to a fudgy, melt-in-your-mouth center, packed with pockets of molten chocolate that’ll have you swooning. Serve them warm with a cold glass of milk for the ultimate comfort combo, or crumble them over vanilla ice cream for a decadent dessert hack that’ll make you feel like a kitchen wizard.
Peanut Butter Oatmeal Cookies
Ooh, buckle up, buttercup—we’re about to transform your kitchen into a peanut-buttery paradise with these irresistible oatmeal cookies that’ll have you sneaking bites straight from the cooling rack. Imagine the cozy hug of creamy peanut butter meeting the hearty chew of old-fashioned oats, all baked into golden, crinkly-edged delights that are basically a breakfast food masquerading as dessert (we won’t tell!). Trust me, these cookies are the ultimate crowd-pleaser, whether you’re tackling a Monday slump or hosting a last-minute gathering where you need to look like a baking wizard without breaking a sweat.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup creamy, dreamy peanut butter (go for the natural kind if you want a nuttier kick)
– ½ cup unsalted butter, softened to room temperature so it blends like a dream
– ¾ cup packed light brown sugar, for that deep molasses sweetness
– ½ cup granulated sugar, to balance things out with a crisp edge
– 2 large farm-fresh eggs, beaten lightly to bind it all together
– 1 teaspoon pure vanilla extract, for a warm, aromatic boost
– 1 ½ cups old-fashioned rolled oats, the heartier the better for that perfect chew
– 1 ¼ cups all-purpose flour, sifted to avoid any lumpy surprises
– 1 teaspoon baking soda, to give those cookies a gentle lift
– ½ teaspoon fine sea salt, to make the flavors pop
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper—this prevents sticking and makes cleanup a breeze.
2. In a large mixing bowl, cream together the softened unsalted butter, creamy peanut butter, packed light brown sugar, and granulated sugar using an electric mixer on medium speed for 2–3 minutes, until the mixture is light and fluffy. (Tip: Don’t rush this step; proper creaming ensures a tender cookie texture.)
3. Beat in the farm-fresh eggs one at a time, followed by the pure vanilla extract, mixing just until combined to avoid overworking the dough.
4. In a separate bowl, whisk together the old-fashioned rolled oats, sifted all-purpose flour, baking soda, and fine sea salt until evenly distributed.
5. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until no streaks of flour remain—the dough will be thick and slightly sticky. (Tip: If it feels too soft, chill it in the fridge for 10 minutes for easier handling.)
6. Scoop tablespoon-sized portions of dough and roll them into balls, placing them 2 inches apart on the prepared baking sheets to allow for spreading.
7. Flatten each ball slightly with the back of a fork in a crisscross pattern, which adds that classic peanut butter cookie look and helps them bake evenly.
8. Bake in the preheated oven for 9–11 minutes, rotating the sheets halfway through, until the edges are golden brown but the centers still look slightly soft. (Tip: They’ll firm up as they cool, so resist the urge to overbake!)
9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Every bite delivers a delightful contrast: crisp edges give way to a soft, chewy center packed with nutty richness from the peanut butter and wholesome oats. Enjoy them warm with a glass of cold milk for the ultimate comfort snack, or crumble them over vanilla ice cream for an instant dessert upgrade that’ll have everyone asking for the recipe.
Vanilla Almond Cookies
Whew, have you ever had a cookie that whispers sweet nothings of vanilla and toasted almonds? These little rounds of joy are the ultimate pantry-raid heroes, turning basic ingredients into a treat that’s crisp on the edges, chewy in the middle, and dangerously snackable. Let’s bake some magic, shall we?
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 cup of creamy, unsalted butter at cool room temperature
– ¾ cup of granulated white sugar
– ¾ cup of packed light brown sugar for a caramel-like depth
– 2 large farm-fresh eggs
– 2 teaspoons of pure vanilla extract with its intoxicating aroma
– 2 ¼ cups of all-purpose flour, spooned and leveled
– 1 teaspoon of baking soda
– ½ teaspoon of fine sea salt
– 1 cup of chopped toasted almonds for a nutty crunch
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, use an electric mixer to beat the cool room temperature butter, granulated white sugar, and packed light brown sugar on medium speed for 3 minutes until light and fluffy. (Tip: Creaming the butter and sugars properly is key for that perfect cookie texture—don’t rush it!)
3. Add the 2 large farm-fresh eggs and 2 teaspoons of pure vanilla extract to the bowl, then beat on medium speed for 1 minute until fully combined.
4. In a separate medium bowl, whisk together the 2 ¼ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of fine sea salt.
5. Gradually add the dry flour mixture to the wet butter mixture, mixing on low speed just until no white streaks remain, about 1 minute. (Tip: Overmixing can lead to tough cookies, so stop as soon as it’s blended.)
6. Use a spatula to fold in the 1 cup of chopped toasted almonds until evenly distributed throughout the dough.
7. Scoop rounded tablespoons of dough, roll them into balls, and place them 2 inches apart on the prepared baking sheets.
8. Bake one sheet at a time in the preheated 350°F oven for 10 to 12 minutes, or until the edges are golden brown and the centers look just set. (Tip: For chewier cookies, pull them out when the centers are still slightly soft—they’ll firm up as they cool.)
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Buttery and fragrant, these cookies boast a delightful contrast: a crisp, golden edge gives way to a soft, chewy center studded with toasty almonds. Serve them warm with a cold glass of milk for classic comfort, or crumble them over vanilla ice cream for an instant dessert upgrade—they’re so good, you might just hide the last batch from your family!
Maple Syrup Cookies
Venture into a world where your cookie jar becomes a portal to a cozy Vermont cabin, thanks to these maple syrup cookies that are basically autumn in edible form. They’re the sweet, chewy hug you didn’t know you needed, with a flavor so rich it might just make your regular sugar cookies jealous.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup of unsalted, creamy butter at room temperature
– 1 cup of rich, dark brown sugar, packed tight
– 1/2 cup of pure, grade A maple syrup
– 1 large, farm-fresh egg
– 2 teaspoons of pure, aromatic vanilla extract
– 2 1/2 cups of all-purpose, unbleached flour
– 1 teaspoon of baking soda
– 1/2 teaspoon of fine, flaky sea salt
– 1/2 cup of granulated sugar for rolling
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, use an electric mixer to cream together the unsalted, creamy butter and rich, dark brown sugar on medium speed for 2 minutes, until light and fluffy.
3. Add the pure, grade A maple syrup, large, farm-fresh egg, and pure, aromatic vanilla extract to the bowl, then mix on low speed for 1 minute until fully combined.
4. In a separate medium bowl, whisk together the all-purpose, unbleached flour, baking soda, and fine, flaky sea salt until evenly distributed.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a soft dough forms, being careful not to overmix—this keeps the cookies tender.
6. Place the granulated sugar in a small bowl for rolling.
7. Scoop about 1 tablespoon of dough, roll it into a ball between your palms, then roll it in the granulated sugar to coat lightly.
8. Place the dough balls on the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
9. Bake in the preheated oven for 9-11 minutes, until the edges are just set and lightly golden, but the centers still look slightly soft—they’ll firm up as they cool for that perfect chewy texture.
10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, which prevents them from breaking.
Kick back and savor these gems: they boast a crisp, sugary edge that gives way to a soft, chewy center, with the maple syrup lending a deep, caramel-like sweetness that’s not too overpowering. For a fun twist, crumble them over vanilla ice cream or dunk them in a hot mug of coffee—they’re versatile enough to steal the show at any gathering or solo snack session.
Apple Cookie Bites
Fancy a snack that’s like a cozy autumn hug but in cookie form? Meet Apple Cookie Bites—your new go-to treat that’s part wholesome, part irresistible, and 100% snackable. They’re basically the lovechild of a soft cookie and a spiced apple muffin, baked into adorable, bite-sized morsels that disappear faster than you can say ‘seconds, please!’
Serving: 24 bites | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 cup finely grated crisp Granny Smith apple (peeled and squeezed dry)
– ½ cup creamy unsalted butter, softened to room temperature
– ¾ cup light brown sugar, packed
– 1 large farm-fresh egg, at room temperature
– 1 teaspoon pure vanilla extract
– 1½ cups all-purpose flour, spooned and leveled
– 1 teaspoon ground cinnamon
– ½ teaspoon baking soda
– ¼ teaspoon fine sea salt
– ½ cup old-fashioned rolled oats
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter and packed light brown sugar on medium speed for 2–3 minutes, until light and fluffy. Tip: Room-temperature butter blends more evenly, giving your bites a tender crumb.
3. Beat in the farm-fresh egg and pure vanilla extract until fully combined, about 1 minute.
4. In a separate bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, and fine sea salt.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain; avoid overmixing to keep the texture soft.
6. Fold in the finely grated Granny Smith apple (squeezed dry to remove excess moisture) and old-fashioned rolled oats with a spatula until evenly distributed. Tip: Squeezing the apple prevents soggy bites and concentrates that sweet-tart flavor.
7. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
8. Bake at 350°F for 10–12 minutes, until the edges are lightly golden and the tops spring back when gently touched. Tip: For chewier bites, bake closer to 10 minutes; for crispier edges, go for 12 minutes.
9. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Munch on these warm from the oven for a soft, cake-like texture with juicy apple flecks, or enjoy them cooled for a slightly chewier bite thanks to the oats. They’re perfect for packing into lunchboxes, pairing with a dollop of whipped cream for dessert, or simply savoring with a hot cup of cider on a crisp fall day.
Blueberry Almond Cookies
Craving a cookie that’s both cozy and a little fancy? These blueberry almond cookies are the perfect blend of sweet, nutty, and bursting with juicy fruit—like a cozy sweater for your taste buds. They’re so good, you might just forget to share.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 cup of creamy unsalted butter, softened to room temperature
– ¾ cup of granulated white sugar
– ¾ cup of packed light brown sugar
– 2 large farm-fresh eggs, at room temperature
– 1 teaspoon of pure vanilla extract
– 2 ¼ cups of all-purpose flour, spooned and leveled
– 1 teaspoon of baking soda
– ½ teaspoon of fine sea salt
– 1 cup of dried blueberries, plump and chewy
– 1 cup of sliced almonds, lightly toasted
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, use an electric mixer to beat the softened unsalted butter, granulated white sugar, and packed light brown sugar on medium speed for 2–3 minutes until light and fluffy.
3. Add the farm-fresh eggs one at a time, beating well after each addition, then mix in the pure vanilla extract until just combined.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until no flour streaks remain—don’t overmix!
6. Gently fold in the dried blueberries and sliced almonds with a spatula until evenly distributed.
7. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
8. Bake in the preheated oven for 10–12 minutes, or until the edges are golden brown but the centers are still slightly soft.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Tip: For chewier cookies, slightly underbake them; for crispier ones, bake an extra minute.
10. Store in an airtight container at room temperature for up to 5 days. Tip: Freeze unbaked dough balls for quick future treats—just add 1–2 minutes to the bake time.
11. Serve and enjoy! Tip: Warm them briefly in the microwave for 10 seconds to revive that fresh-from-the-oven magic.
Out of the oven, these cookies boast a tender, chewy texture with delightful crunch from the almonds and pops of sweet-tart blueberry. They’re perfect with a glass of cold milk or crumbled over vanilla ice cream for an instant dessert upgrade—trust us, your snack game just leveled up.
Conclusion
Baking doesn’t have to be complicated! This roundup proves that with just three ingredients, you can whip up delicious, crowd-pleasing cookies in no time. We hope you found some new favorites to try. Give a recipe a go this weekend, leave a comment below telling us which one you loved, and don’t forget to share this article on Pinterest to spread the baking joy!
