I love baking cookies, and sometimes you just need a collection of amazing recipes. If you’re looking for new cookie ideas, you’ve come to the right place. I’ve gathered some of my favorite cookie recipes that are sure to bring a smile to your face.
From rich brown butter goodness to bright fruity treats, there’s a cookie here for every craving. Get ready to bake some delicious cookies with me!
Jump to Recipe:
- 1. Brown Butter Gingerbread Cookies
- 2. Brown Butter Raspberry Chocolate Chip Cookies
- 3. Soft Brown Sugar Cookies
- 4. Chewy Lemon Raspberry Cookies
Warm Brown Butter Gingerbread Cookies
These gingerbread cookies get a warm, nutty taste from brown butter. They are soft, chewy, and packed with classic gingerbread spice, perfect for any time of year.
Key Ingredients & Tips for Gingerbread
- Brown Butter Magic: Browning the butter first gives these cookies an extra layer of nutty, deep flavor. Don’t skip this easy step; it makes a big difference!
- Fresh Spices: Use fresh ground ginger, cinnamon, cloves, and a pinch of nutmeg for the best, most fragrant gingerbread taste. Old spices lose their power.
What You Need for Gingerbread Cookies
- 2 ¼ cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter (for browning)
- ½ cup packed light brown sugar
- ¼ cup molasses
- 1 large egg
- 1 tsp vanilla extract
⏱️ Prep Time: 20 min⏱️ Bake Time: 10-12 min🍽️ Yields: About 2 dozen cookies
How to Make Brown Butter Gingerbread Cookies
Step 1: Brown Butter & Dry Ingredients
First, brown your butter in a saucepan over medium heat until it smells nutty and has amber bits at the bottom. Pour it into a heatproof bowl and let it cool for about 10 minutes. While it cools, whisk together your flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a separate medium bowl.
Step 2: Combine Wet, Mix Dough & Bake
In a large bowl, cream the cooled brown butter with the brown sugar and molasses until smooth. Beat in the egg and vanilla extract. Slowly add the dry ingredients to the wet mixture, mixing until just combined and a dough forms. Chill the dough for at least 30 minutes. Roll out the dough and cut shapes. Bake at 350°F (175°C) for 10-12 minutes until the edges are set.
📝 Final Note on Gingerbread
Store your gingerbread cookies in an airtight container at room temperature for up to a week to keep them soft and fresh.
Delicious Brown Butter Raspberry Chocolate Chip Cookies
These cookies take classic chocolate chip up a notch with nutty brown butter and bright raspberries. They are a delightful mix of sweet, tart, and rich flavors that everyone will love.
Key Ingredients & Cookie Making Tips
- Brown Butter Goodness: Browning the butter adds a lovely caramel note that makes these cookies extra special. It’s an easy step that adds big, deep flavor.
- Fresh or Frozen Raspberries: You can use fresh raspberries or gently folded in frozen ones (no need to thaw) for a burst of fruit in every single bite.
What You Need for Raspberry Chocolate Chip Cookies
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter (for browning)
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups chocolate chips
- 1 cup fresh or frozen raspberries
⏱️ Prep Time: 15 min⏱️ Bake Time: 10-12 min🍽️ Yields: About 2.5 dozen cookies
How to Make Raspberry Chocolate Chip Cookies
Step 1: Brown Butter & Mix Wet Ingredients
First, brown your butter in a saucepan until nutty, then set aside to cool. In a large bowl, cream the cooled brown butter with both granulated and brown sugars until light and fluffy. Beat in the egg and vanilla extract until well combined.
Step 2: Combine Dry, Fold & Bake
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the chocolate chips and raspberries. Drop spoonfuls of dough onto prepared baking sheets. Bake at 375°F (190°C) for 10-12 minutes until the edges are golden.
📝 Final Note on Baking
For the best results, don’t overbake these cookies; they should look slightly underdone in the center when you pull them out of the oven.
Soft and Chewy Brown Sugar Cookies
If you love a soft, chewy cookie, these brown sugar cookies are for you. They have a rich, caramel-like flavor that is simply comforting and so easy to make.
Key Brown Sugar Cookie Elements
- All Brown Sugar: Using only brown sugar gives these cookies their signature chewiness and deep, warm flavor. Make sure your brown sugar is fresh and soft.
- Chilling the Dough: A little chill time (even 30 minutes!) helps the flavors come together and prevents the cookies from spreading too much in the oven.
What You Need for Brown Sugar Cookies
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups packed light brown sugar
- 1 large egg
- 2 tsp vanilla extract
⏱️ Prep Time: 15 min⏱️ Chill Time: 30 min⏱️ Bake Time: 8-10 min🍽️ Yields: About 3 dozen cookies
How to Make Soft Brown Sugar Cookies
Step 1: Cream Wet Ingredients
Preheat your oven to 375°F (190°C). In a large bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy. Beat in the egg and vanilla extract until everything is well combined and smooth.
Step 2: Add Dry Ingredients & Bake
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined and a soft dough forms. Chill the dough for at least 30 minutes. Drop spoonfuls of dough onto ungreased baking sheets. Bake for 8-10 minutes, or until the edges are lightly golden.
📝 Final Note on Brown Sugar
These cookies are wonderful plain, but a sprinkle of flaky sea salt on top before baking adds a nice touch that brings out the caramel flavor.
Bright & Chewy Lemon Raspberry Cookies
These lemon raspberry cookies are bright, zesty, and perfectly chewy. They offer a refreshing burst of fruit and citrus in every bite, making them a sunny treat.
Key Lemon Raspberry Cookie Tips
- Fresh Lemon Zest is Key: Don’t skip the lemon zest! It brings a bright, fragrant lemon flavor that truly makes these cookies sing.
- Gentle Raspberry Fold: Add the fresh raspberries at the very end and fold them in gently to keep them intact and prevent the dough from getting too wet.
What You Need for Lemon Raspberry Cookies
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup (1 ½ sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tsp fresh lemon zest (from about 2 lemons)
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 cup fresh raspberries
⏱️ Prep Time: 20 min⏱️ Bake Time: 10-12 min🍽️ Yields: About 2.5 dozen cookies
How to Make Lemon Raspberry Cookies
Step 1: Cream Wet Ingredients for Lemon Raspberry
Preheat your oven to 375°F (190°C). In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. Beat in the egg, lemon zest, lemon juice, and vanilla extract until everything is well combined.
Step 2: Combine Dry, Fold Raspberries & Bake
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined and a soft dough forms. Gently fold in the fresh raspberries. Drop spoonfuls of dough onto ungreased baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden.
📝 Final Note on Lemon Freshness
For an extra lemon kick, you can drizzle a simple lemon glaze (powdered sugar mixed with a little lemon juice) over the cooled cookies.
