10 Easy Cookie Recipes

Just like grandma's kitchen on a Sunday afternoon, these 10 cookie recipes will fill your home with warmth and sweet memories. You'll discover how to create everything from classic chocolate chip cookies with perfectly crispy edges to three-ingredient peanut butter cookies that'll save you time without sacrificing flavor. Whether you're an experienced baker or just starting out, these straightforward recipes offer foolproof steps to satisfy your cookie cravings. Now, let's explore your first batch of homemade happiness.

Classic Chocolate Chip Cookies

Classic chocolate chip cookies are a timeless treat that brings warmth and comfort to any occasion. The perfect balance of crispy edges and chewy centers, studded with melty chocolate chips, makes these cookies a beloved favorite for both novice bakers and seasoned professionals alike.

These homemade cookies surpass any store-bought version with their rich buttery flavor and irresistible aroma. The secret to their success lies in using quality ingredients and following the proper techniques to achieve that ideal texture that keeps people coming back for more.

Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes. Beat in eggs one at a time, then add vanilla extract. In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in chocolate chips.

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 9-11 minutes or until edges are lightly golden brown. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

For the best results, chill the dough for at least 24 hours before baking, as this allows the flavors to develop and prevents excessive spreading. Room temperature eggs and butter will ensure even mixing, and measuring flour correctly by spooning it into measuring cups rather than scooping will prevent dense, dry cookies. Store in an airtight container at room temperature for up to 5 days.

• 2¼ cups all-purpose flour
• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups semi-sweet chocolate chips

Three-Ingredient Peanut Butter Cookies

Three-ingredient peanut butter cookies are the perfect solution for those moments when you're craving something sweet but don't want to spend hours in the kitchen. These simple yet delicious cookies require minimal effort and pantry staples, making them an ideal choice for both novice bakers and experienced cooks alike.

What makes these cookies truly special is their rich, nutty flavor and wonderfully chewy texture, despite using so few ingredients. The natural oils in the peanut butter help create a tender, melt-in-your-mouth consistency that rivals more complex cookie recipes.

Ingredients:

• 1 cup peanut butter (smooth or chunky)
• 1 cup granulated sugar
• 1 large egg

Mix the peanut butter and sugar in a medium bowl until well combined. Add the egg and stir until the mixture forms a uniform dough. Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet, leaving about 2 inches of space between each cookie. Use a fork to create a classic crosshatch pattern on top of each cookie by gently pressing down in two directions.

Bake in a preheated 350°F (175°C) oven for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cookies will be soft when first removed from the oven but will firm up as they cool.

For best results, use regular peanut butter rather than natural or organic varieties, as the stabilizers in regular peanut butter help maintain the cookie's structure. Store the cookies in an airtight container at room temperature for up to a week, though they rarely last that long. If the dough seems too sticky to work with, refrigerate it for 30 minutes before shaping the cookies.

Soft Sugar Cookies

Soft sugar cookies are a classic treat that brings back memories of childhood baking sessions and holiday celebrations. These tender, pillowy cookies have a delicate sweetness and melt-in-your-mouth texture that makes them irresistible for all ages.

Unlike their crispy counterparts, these soft sugar cookies maintain their gentle chewiness for days when stored properly. The secret lies in the perfect ratio of butter to flour and the addition of sour cream, which helps keep the cookies moist and tender while adding a subtle tang to balance the sweetness.

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/4 cup sour cream
• Additional sugar for rolling

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

In a separate large bowl, cream butter and sugar until light and fluffy, about 3 minutes. Beat in eggs one at a time, then add vanilla extract and sour cream. Gradually mix in the dry ingredients until just combined.

Roll dough into 1.5-inch balls, coat with granulated sugar, and place on prepared baking sheets about 2 inches apart. Gently flatten each ball slightly with the bottom of a glass. Bake for 12-14 minutes, or until edges are lightly golden but centers still appear slightly underbaked. Let cool on baking sheets for 5 minutes before transferring to wire racks.

For best results, slightly underbake the cookies as they'll continue to set while cooling. Store in an airtight container with a slice of bread to maintain softness, and avoid stacking them until completely cool to prevent sticking. The dough can be made ahead and refrigerated for up to 3 days, but allow it to come to room temperature before baking.

No-Bake Oatmeal Cookies

No-bake oatmeal cookies are a classic treat that combines the wholesome goodness of oats with rich chocolate and sweet sugar. These cookies come together quickly on the stovetop, requiring no oven time, making them perfect for hot summer days or when you need a quick dessert solution.

These chewy, fudgy cookies have been a staple in home kitchens for generations, often appearing at bake sales, holiday gatherings, and in lunch boxes. Their texture is unique – simultaneously soft and chewy while maintaining a slight crunch from the oats.

In a large saucepan, combine sugar, milk, butter, and cocoa powder over medium heat. Bring the mixture to a boil, stirring constantly, and let it boil for one minute. Remove from heat immediately.

Add the oats, peanut butter, vanilla extract, and salt to the hot mixture. Stir vigorously until everything is well combined and the peanut butter is completely melted. Drop spoonfuls of the mixture onto wax paper or parchment paper. Let the cookies cool at room temperature until they've set completely, which typically takes about 30 minutes.

The key to successful no-bake cookies lies in the precise boiling time – too short and they won't set properly, too long and they'll be crumbly. If your cookies aren't setting, they likely weren't boiled long enough, and if they're too dry, they were probably boiled too long. Store in an airtight container at room temperature for up to a week, or refrigerate for longer storage.

• 2 cups granulated sugar
• 1/2 cup milk
• 1/2 cup butter
• 1/4 cup cocoa powder
• 3 cups quick-cooking oats
• 1 cup peanut butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Snickerdoodle Cookies

Snickerdoodle cookies are a beloved classic known for their signature crackled surface and sweet cinnamon-sugar coating. These soft, chewy cookies have been a staple of American baking since the late 1800s and remain one of the most popular cookie varieties for both home bakers and professionals alike.

What sets snickerdoodles apart from regular sugar cookies is the unique combination of cream of tartar and baking soda, which creates their distinctive tangy flavor and soft texture. The cookie dough balls are rolled in a mixture of cinnamon and sugar before baking, resulting in a delightfully sweet and spicy exterior that complements the buttery, tender interior.

• 2¾ cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1½ cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• ¼ cup granulated sugar (for rolling)
• 2 teaspoons ground cinnamon (for rolling)

Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper. In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.

In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes. Beat in eggs one at a time, then add vanilla extract. Gradually mix in the dry ingredients until just combined.

Mix the additional sugar and cinnamon in a small bowl. Roll dough into 1-inch balls, then roll in the cinnamon-sugar mixture until completely coated. Place cookies 2 inches apart on prepared baking sheets. Bake for 10-12 minutes, until edges are lightly golden but centers still appear soft. Let cool on baking sheets for 5 minutes before transferring to wire racks.

For best results, chill the dough for at least 30 minutes before rolling into balls, as this helps prevent excessive spreading during baking. The cookies should be removed from the oven when they still look slightly underbaked in the center, as they'll continue to set while cooling. Store in an airtight container for up to one week, though they're best enjoyed within the first three days.

Chewy Double Chocolate Cookies

Chewy Double Chocolate Cookies are the ultimate indulgence for chocolate lovers, combining rich cocoa powder with chunks of chocolate for an intensely satisfying treat. These cookies feature a perfectly balanced texture – crispy on the outside while maintaining a soft, chewy center that melts in your mouth.

The secret to achieving the perfect chewiness lies in using the right ratio of brown to white sugar and not overbaking the cookies. When done correctly, these cookies will stay soft for days and provide that classic bakery-style taste and texture that everyone loves.

Ingredients:

• 2¼ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups semi-sweet chocolate chips
• 1 cup chopped dark chocolate

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In a separate large bowl, cream together the softened butter and both sugars until light and fluffy, about 3-4 minutes. Beat in eggs one at a time, then stir in vanilla extract. Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in chocolate chips and chopped chocolate.

Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Bake for 10-12 minutes, or until the edges are set but the centers still look slightly underdone. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

For best results, chill the dough for at least 30 minutes before baking, as this helps prevent spreading and intensifies the chocolate flavor. Store cookies in an airtight container with a slice of bread to maintain moisture, and they'll stay fresh for up to a week. For perfectly round cookies, use a large round cookie cutter to gently shape them while they're still warm from the oven.

Lemon Drop Cookies

Lemon Drop Cookies combine the perfect balance of sweet and citrus flavors, creating a light and refreshing treat that's perfect for spring and summer gatherings. These delicate cookies feature a soft, tender texture with a bright lemon flavor that comes from both fresh lemon juice and zest.

The recipe originated from traditional sugar cookies but has evolved to incorporate intense citrus elements that make these treats distinctively unique. The finished cookies have a subtle crackle on top and maintain their shape well during baking, making them both visually appealing and delicious.

Ingredients:

• 2¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup butter, softened
• 1½ cups white sugar
• 2 large eggs
• 4 tablespoons fresh lemon juice
• 2 tablespoons lemon zest
• ½ teaspoon vanilla extract
• Additional sugar for rolling

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.

In a separate large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. Beat in eggs one at a time, then stir in lemon juice, zest, and vanilla extract. Gradually blend in dry ingredients until just combined.

Roll dough into 1-inch balls, then coat in additional sugar. Place on prepared baking sheets about 2 inches apart. Bake for 11-13 minutes or until edges are lightly golden. Let cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

For best results, avoid overmixing the dough as this can lead to tough cookies. Fresh lemon juice and zest are essential – bottled alternatives won't provide the same bright flavor. The cookies will appear slightly underdone when removed from the oven but will continue to set as they cool. Store in an airtight container for up to 5 days.

Thumbprint Jam Cookies

Thumbprint Jam Cookies are classic holiday treats that combine buttery shortbread with sweet fruit preserves. These cookies get their name from the distinctive well in the center, traditionally made by pressing your thumb into the dough before baking.

These versatile cookies can be filled with any type of jam, from raspberry to apricot, allowing bakers to customize the flavors to their liking. The contrast between the crisp, tender cookie base and the sticky-sweet jam center creates an irresistible combination that has made these cookies a beloved staple in bakeries and home kitchens alike.

Ingredients:

• 2¼ cups all-purpose flour
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• ⅔ cup granulated sugar
• 2 large egg yolks
• 1 teaspoon vanilla extract
• ½ cup fruit jam or preserves of choice
• ¼ cup powdered sugar (optional, for dusting)

Cream softened butter and sugar until light and fluffy, about 3-4 minutes. Add egg yolks and vanilla extract, mixing until well combined. Gradually incorporate the flour and salt mixture until a soft dough forms. Chill the dough for 30 minutes. Preheat oven to 350°F (175°C). Roll dough into 1-inch balls and place on parchment-lined baking sheets. Make an indentation in the center of each cookie using your thumb or the back of a small measuring spoon. Fill each indent with approximately ½ teaspoon of jam.

Bake for 12-15 minutes or until the edges are lightly golden. Allow cookies to cool completely on the baking sheet before transferring to a wire rack. Once cooled, dust with powdered sugar if desired.

For best results, avoid overfilling the thumbprints as the jam will bubble and potentially overflow during baking. If the dough becomes too soft while working with it, return it to the refrigerator for a few minutes. Store cookies in an airtight container at room temperature for up to 5 days, placing wax paper between layers to prevent sticking.

Crispy Butterscotch Cookies

Crispy Butterscotch Cookies are a delightful treat that combines the rich, caramel-like flavor of butterscotch with a satisfying crunch. These golden-brown cookies have a distinctive taste that sets them apart from traditional chocolate chip or sugar cookies, making them a unique addition to any cookie jar or dessert platter.

The secret to achieving the perfect crispy texture lies in the combination of butter and brown sugar, which creates a toffee-like consistency during baking. When properly prepared, these cookies develop a beautiful lattice of tiny air pockets throughout, contributing to their characteristic crispness while maintaining a delicate butterscotch flavor in every bite.

Ingredients:

• 2½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1½ cups packed brown sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 2 cups butterscotch chips
• ½ cup granulated sugar for rolling

Begin by preheating the oven to 375°F (190°C) and line baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, and salt.

In a separate large bowl, cream together the softened butter and brown sugar until light and fluffy, about 3-4 minutes. Beat in eggs one at a time, then add vanilla extract. Gradually stir the dry ingredients into the wet mixture until well combined, then fold in the butterscotch chips.

Roll tablespoon-sized portions of dough into balls, then coat each ball in granulated sugar. Place on prepared baking sheets about 2 inches apart, as cookies will spread during baking. Bake for 12-14 minutes, or until edges are lightly browned and centers appear set. Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

For best results, store cookies in an airtight container at room temperature for up to 5 days. To maintain their crispiness, avoid placing them in containers while still warm, as trapped moisture can make them soft. If cookies begin to soften, they can be refreshed in a 300°F oven for 3-5 minutes.

One-Bowl Oatmeal Raisin Cookies

One-Bowl Oatmeal Raisin Cookies are a classic comfort food that combines the wholesome goodness of oats with the natural sweetness of raisins. These chewy cookies have been a favorite for generations, offering both nutrition and satisfaction in every bite.

This simple recipe requires minimal cleanup since everything comes together in a single bowl. The dough can be prepared in under 15 minutes, making it perfect for busy bakers or those wanting to make a quick treat with their children.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups old-fashioned oats
• 1 cup raisins

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. In a large bowl, cream together the softened butter and both sugars until light and fluffy. Beat in eggs one at a time, then add vanilla extract.

Add flour, baking soda, cinnamon, and salt, mixing until just combined. Fold in the oats and raisins until evenly distributed throughout the dough.

Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Bake for 10-12 minutes or until the edges are lightly golden but the centers still look slightly soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

For best results, soak the raisins in warm water for 10 minutes before adding them to the dough – this ensures they stay plump and moist during baking. The cookies can be stored in an airtight container for up to a week, or frozen for up to three months. For perfectly shaped cookies, chill the dough for 30 minutes before baking.