17 Delicious Sugar Cookie Mix Recipes Amazing

Kickstart your baking adventure with these 17 delicious sugar cookie mix recipes that promise to sweeten any occasion! Whether you’re crafting treats for a holiday bash, a cozy family gathering, or just because, our roundup has something for every home cook. Easy, versatile, and utterly irresistible, these recipes will have you reaching for your mixing bowl in no time. Let’s dive into the sweetness!

Classic Vanilla Sugar Cookies

Every now and then, I find myself craving the simplicity and comfort of a classic vanilla sugar cookie. There’s something about their delicate sweetness and tender crumb that feels like a warm hug on a chilly afternoon.

Ingredients

• 2 1/4 cups all-purpose flour (I always sift mine for that extra lightness)
• 1/2 tsp baking powder (a little lift goes a long way)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 3/4 cup unsalted butter, softened (room temp is key for that perfect creaminess)
• 3/4 cup granulated sugar (the classic choice for that crisp edge)
• 1 large egg (room temp eggs blend so much smoother)
• 2 tsp pure vanilla extract (the real deal makes all the difference)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted flour, baking powder, and salt until well combined.
3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
4. Beat in the egg and vanilla extract until fully incorporated, scraping down the sides as needed.
5. Gradually add the dry ingredients to the wet, mixing just until the dough comes together. Tip: Overmixing can lead to tough cookies.
6. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Tip: For uniform cookies, use a cookie scoop.
7. Flatten each ball slightly with the bottom of a glass or your fingers. Tip: Dip the glass in sugar for a little extra sparkle.
8. Bake for 10-12 minutes, or until the edges are just starting to turn golden. The centers will still look soft.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Fresh from the oven, these cookies are a dream—crisp at the edges, soft in the middle, with a buttery vanilla flavor that’s simply irresistible. Try sandwiching them with a dollop of jam or a smear of chocolate ganache for an extra special treat.

Chocolate Chip Sugar Cookies

Many afternoons find me in the kitchen, the warm scent of butter and sugar filling the air, as I mix up a batch of these comforting chocolate chip sugar cookies. There’s something deeply satisfying about the simplicity of this recipe, a reminder of the joy found in life’s sweet, small moments.

Ingredients

• 1 cup unsalted butter, softened (I find room temperature butter blends more smoothly, creating a tender cookie)
• 1 1/2 cups granulated sugar (for that perfect sweetness that doesn’t overpower)
• 2 large eggs (room temperature eggs incorporate better, giving the dough a uniform texture)
• 1 teaspoon vanilla extract (a splash of pure vanilla adds a warm, inviting aroma)
• 3 cups all-purpose flour (measured carefully to avoid dense cookies)
• 1/2 teaspoon baking powder (for just the right amount of lift)
• 1/2 teaspoon salt (to balance the sweetness)
• 1 cup semi-sweet chocolate chips (I love the melty pockets of chocolate they create)

Instructions

1. Preheat your oven to 350°F (175°C), ensuring it’s fully heated for even baking.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. This step is crucial for achieving that ideal cookie texture.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Adding eggs one at a time ensures they’re fully incorporated without overmixing.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the butter mixture, mixing just until combined. Overmixing can lead to tough cookies.
5. Fold in the chocolate chips evenly throughout the dough. Tip: Reserve a few chips to press onto the tops of the cookies before baking for a bakery-style look.
6. Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart. Tip: For uniformly sized cookies, a cookie scoop works wonders.
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden but the centers are still soft. They’ll firm up as they cool.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

After cooling, these cookies reveal a delightful contrast: crisp edges giving way to a soft, chewy center, with bursts of melted chocolate in every bite. Enjoy them with a cold glass of milk, or crumble over vanilla ice cream for an indulgent twist.

Lemon Glazed Sugar Cookies

Today, as the light filters softly through my kitchen window, I find myself drawn to the simplicity and joy of baking. There’s something about the tangy sweetness of lemon glazed sugar cookies that feels like a gentle hug on a quiet afternoon.

Ingredients

• 2 1/4 cups all-purpose flour (I always sift mine for that extra lightness)
• 1/2 teaspoon baking powder (a little leavening goes a long way)
• 1/4 teaspoon salt (just a pinch to balance the sweetness)
• 3/4 cup granulated sugar (the finer, the better for a smooth dough)
• 1 cup unsalted butter, room temperature (softened to the touch but not melted)
• 1 large egg, room temperature (it blends more evenly this way)
• 1 teaspoon vanilla extract (pure extract makes all the difference)
• 1 tablespoon lemon zest (freshly grated for that vibrant flavor)
• 1 cup powdered sugar (for the glaze, sifted to avoid lumps)
• 2 tablespoons fresh lemon juice (adjust to taste for the perfect tang)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
3. In a large bowl, cream the butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes.
4. Beat in the egg, vanilla extract, and lemon zest until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Tip: Overmixing can lead to tough cookies.
6. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Tip: For uniform cookies, use a small ice cream scoop.
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: They’ll continue to cook slightly on the tray out of the oven.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
9. While the cookies cool, whisk together the powdered sugar and lemon juice in a small bowl until smooth. Adjust the consistency with more lemon juice or sugar as needed.
10. Once the cookies are completely cool, drizzle or spread the glaze over the top of each cookie.

Biting into one of these cookies, you’re met with a delicate crunch that gives way to a tender, buttery interior, all brightened by the zesty lemon glaze. They’re perfect with a cup of tea in the afternoon or as a sweet ending to a summer dinner.

Almond Sugar Cookies

Zestfully, let’s embark on a baking journey that brings warmth to the heart and a sweet crunch to the palate with almond sugar cookies. These delicate treats, with their buttery richness and a hint of almond, are perfect for those quiet afternoons when the kitchen becomes a sanctuary.

Ingredients

• 1 cup unsalted butter, softened (I find that butter just at room temperature blends more smoothly)
• 1 cup granulated sugar (for that perfect sweetness that doesn’t overpower)
• 1 large egg (room temperature eggs incorporate better, creating a uniform dough)
• 1 tsp pure almond extract (the secret to that irresistible aroma)
• 2 3/4 cups all-purpose flour (sifted, for lightness in every bite)
• 1/2 tsp baking powder (a little lift goes a long way)
• 1/4 tsp salt (just enough to balance the sweetness)
• 1/2 cup sliced almonds (for that delightful crunch and nutty flavor)

Instructions

1. Preheat your oven to 350°F (175°C), ensuring it’s fully heated for even baking.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. This step is crucial for the cookies’ texture.
3. Beat in the egg and almond extract until well combined, scraping down the sides of the bowl to ensure everything is evenly mixed.
4. In a separate bowl, whisk together the sifted flour, baking powder, and salt. Gradually add this to the butter mixture, mixing just until the dough comes together. Overmixing can lead to tough cookies.
5. Gently fold in the sliced almonds, distributing them evenly throughout the dough.
6. Roll the dough into 1-inch balls and place them 2 inches apart on a parchment-lined baking sheet. Flatten each ball slightly with the palm of your hand for even baking.
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden. The centers will still be soft but will firm up as they cool.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This patience ensures they don’t fall apart.

Every bite of these almond sugar cookies offers a delightful contrast between the crisp edges and the tender center, with the sliced almonds adding a satisfying crunch. Serve them alongside a cup of chamomile tea for a truly serene experience, or package them in a pretty box as a heartfelt homemade gift.

Peanut Butter Sugar Cookies

On a quiet afternoon like this, there’s something deeply comforting about the simplicity of peanut butter sugar cookies. They remind me of childhood, of afternoons spent baking with my grandmother, where the kitchen was filled with warmth and the sweet, nutty aroma of peanut butter.

Ingredients

• 1 cup creamy peanut butter (I swear by the natural kind for its depth of flavor)
• 1 cup granulated sugar (plus a little extra for rolling the dough)
• 1 large egg (room temperature eggs blend more smoothly into the dough)
• 1 teaspoon vanilla extract (the real deal, not imitation)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, combine the peanut butter, sugar, egg, and vanilla extract. Mix until the dough is smooth and all ingredients are fully incorporated. Tip: If the dough feels too sticky, chilling it for 30 minutes makes it easier to handle.
3. Roll the dough into 1-inch balls, then roll each ball in the extra sugar to coat lightly. This step adds a delightful crunch to the cookies’ edges.
4. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the back of a fork, creating a crisscross pattern. Tip: Dipping the fork in sugar before pressing prevents sticking.
5. Bake for 10-12 minutes, until the edges are just starting to turn golden. The cookies will seem soft but will firm up as they cool. Tip: For chewier cookies, bake for the shorter time; for crispier ones, go the full 12 minutes.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Perfectly chewy with a crisp sugar coating, these cookies are a nostalgic treat. Serve them with a glass of cold milk or crumble them over vanilla ice cream for an indulgent dessert.

Maple Frosted Sugar Cookies

Remembering the first time I baked these maple frosted sugar cookies, the kitchen filled with a warmth that had little to do with the oven. It was the kind of baking project that felt like a hug, simple yet deeply satisfying.

Ingredients

• 2 1/2 cups all-purpose flour (I always sift mine for that extra lightness)
• 1/2 teaspoon baking powder (the fresh kind makes all the difference)
• 1/4 teaspoon salt (I use sea salt for a subtle crunch)
• 1 cup unsalted butter, room temperature (softened to the perfect spreadable consistency)
• 3/4 cup granulated sugar (I sometimes add a tablespoon more for a sweeter bite)
• 1 large egg, room temperature (it blends smoother when not cold)
• 2 teaspoons pure vanilla extract (the good stuff, none of that imitation)
• 1/4 cup pure maple syrup (the darker the grade, the richer the flavor)
• 2 cups powdered sugar (for that dreamy, cloud-like frosting)
• 2 tablespoons milk (whole milk gives the frosting a luxurious creaminess)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
3. In a large bowl, beat the butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes.
4. Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.
5. Gradually mix in the dry ingredients on low speed until just combined, being careful not to overmix.
6. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Let cool on the baking sheets for 5 minutes before transferring to a wire rack.
8. While the cookies cool, whisk together the maple syrup, powdered sugar, and milk until smooth. If the frosting is too thick, add a teaspoon more milk at a time until desired consistency is reached.
9. Once the cookies are completely cool, frost each one with a generous dollop of the maple frosting.

Kneading the dough by hand brings a rustic charm to these cookies, but the real magic is in the maple frosting—its deep, caramel-like sweetness pairs beautifully with the tender, buttery cookie beneath. Serve them stacked high on a vintage plate for a touch of nostalgia, or alongside a cup of strong coffee to cut through the sweetness.

Cinnamon Sugar Cookies

How lovely it is to find comfort in the simple things, like the warm embrace of cinnamon sugar cookies fresh from the oven. These little delights carry the essence of home, with their sweet spice and tender crumb, perfect for quiet afternoons or shared moments.

Ingredients

• 1 cup unsalted butter, softened (I find that butter just at room temperature blends more smoothly)
• 1 1/2 cups granulated sugar (a little extra for rolling the dough never hurts)
• 1 large egg (room temperature eggs incorporate better, in my experience)
• 2 teaspoons vanilla extract (pure vanilla makes all the difference here)
• 2 3/4 cups all-purpose flour (sifted to avoid any lumps)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon (I lean towards a heaping teaspoon for that warm spice kick)
• 1/2 teaspoon salt

Instructions

1. Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper for easy cleanup.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl occasionally to ensure even mixing.
3. Beat in the egg and vanilla extract until fully incorporated.
4. In a separate bowl, whisk together the sifted flour, baking soda, baking powder, cinnamon, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
6. Roll the dough into 1-inch balls, then roll each ball in granulated sugar for a sparkling finish.
7. Place the dough balls about 2 inches apart on the prepared baking sheets. Tip: Flatten each ball slightly with the bottom of a glass for even baking.
8. Bake for 8-10 minutes, or until the edges are just starting to turn golden. The centers will look soft but will 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.

With their crisp edges and chewy centers, these cinnamon sugar cookies are a delightful contrast of textures. Serve them alongside a cold glass of milk or crumbled over vanilla ice cream for an extra special treat.

Orange Zest Sugar Cookies

Zestful moments in the kitchen often lead to the most delightful creations, and today, we’re embracing the bright, citrusy charm of orange zest sugar cookies. These cookies are a tender hug of sweetness, with a whisper of orange that dances lightly on the palate, perfect for those quiet afternoons when the world seems to pause.

Ingredients

• 1 cup unsalted butter, softened (I find that butter just slightly cooler than room temp makes for the perfect dough consistency)
• 1 1/2 cups granulated sugar (the fine grains dissolve beautifully, creating a smooth texture)
• 1 large egg (room temperature eggs blend more evenly into the batter)
• 2 tsp pure vanilla extract (a splash more never hurts, for that deep, aromatic flavor)
• 2 tbsp orange zest (freshly grated, the oils in the zest are where the magic lies)
• 2 3/4 cups all-purpose flour (sifted, for lightness and airiness in every bite)
• 1 tsp baking soda (the lift it gives is subtle but essential)
• 1/2 tsp baking powder (a little extra rise never hurt anyone)
• 1/2 tsp salt (just enough to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C), ensuring it’s fully heated for even baking.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. This step is crucial for that melt-in-your-mouth texture.
3. Beat in the egg and vanilla extract until just combined. Overmixing can lead to tough cookies, so gentle does it.
4. Fold in the orange zest, distributing it evenly throughout the mixture for that consistent citrus note in every bite.
5. In a separate bowl, whisk together the sifted flour, baking soda, baking powder, and salt. Gradually add this to the wet ingredients, mixing until a soft dough forms.
6. Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet, spacing them about 2 inches apart. They’ll spread just enough to become perfectly round cookies.
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden. The centers should still be soft; they’ll firm up as they cool.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This patience pays off in texture.

Melt-in-your-mouth tender with a crisp edge, these orange zest sugar cookies carry the sunny disposition of citrus in every bite. Serve them alongside a cup of Earl Grey tea for an afternoon that feels like a gentle embrace, or gift them in a pretty box tied with ribbon for a personal touch that speaks volumes.

Coconut Sugar Cookies

Baking these coconut sugar cookies feels like a gentle embrace, a sweet pause in the rush of everyday life. They’re subtly fragrant, with a tenderness that melts away the moment they touch your tongue.

Ingredients

• 1 cup unsalted butter, softened (I find letting it sit out for an hour works best)
• 1 1/2 cups coconut sugar (its caramel-like depth is irreplaceable)
• 2 large eggs, room temperature (they blend more smoothly this way)
• 1 tsp vanilla extract (pure, for that unmistakable warmth)
• 2 3/4 cups all-purpose flour (sifted, to keep the cookies light)
• 1 tsp baking soda (freshness is key for the perfect rise)
• 1/2 tsp baking powder
• 1/2 tsp salt (a pinch more if you love the contrast)
• 1 cup shredded coconut (toasted, for an extra layer of flavor)

Instructions

1. Preheat your oven to 350°F (175°C), ensuring it’s fully heated for even baking.
2. In a large bowl, cream together the softened butter and coconut sugar until light and fluffy, about 3 minutes. Tip: Scrape the bowl’s sides to incorporate every bit.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Adding eggs gradually prevents the mixture from separating.
4. In another bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually blend this into the butter mixture. Tip: Fold in the dry ingredients to avoid overmixing.
5. Stir in the shredded coconut until just combined, ensuring it’s evenly distributed.
6. Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are just golden. Tip: They’ll continue to cook slightly on the sheet, so pull them out when they’re still soft in the center.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks.

The cookies emerge with a delicate crispness at the edges, giving way to a chewy, coconut-speckled center. Serve them alongside a cup of chai tea, or crumble over vanilla ice cream for an unexpected twist.

Pumpkin Spice Sugar Cookies

Perhaps there’s no better way to welcome the crisp whispers of autumn than with the warm embrace of pumpkin spice sugar cookies, a treat that marries the nostalgic comfort of sugar cookies with the soulful spices of fall.

Ingredients

• 2 3/4 cups all-purpose flour (I always sift mine for that extra lightness)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup unsalted butter, softened (room temperature is key for that perfect creaminess)
• 1 1/2 cups white sugar
• 1 egg (I prefer room temp eggs here, they blend more seamlessly)
• 1 teaspoon vanilla extract
• 3/4 cup pumpkin puree (not pumpkin pie filling, the pure stuff)
• 1 tablespoon pumpkin pie spice (homemade or store-bought, both work wonders)
• 1/4 cup granulated sugar for rolling (because that sparkle is everything)

Instructions

1. Preheat your oven to 350°F (175°C). This ensures even baking from the get-go.
2. In a medium bowl, whisk together the flour, baking soda, and baking powder. Set aside.
3. In a large bowl, cream together the softened butter and white sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl halfway through to ensure everything is evenly mixed.
4. Beat in the egg and vanilla extract until fully incorporated.
5. Mix in the pumpkin puree and pumpkin pie spice until the mixture is uniform in color.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Overmixing can lead to tough cookies, so stop as soon as you no longer see flour streaks.
7. Place the 1/4 cup granulated sugar in a small bowl. Roll tablespoon-sized portions of dough into balls, then roll each in sugar to coat.
8. Place the dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart. They’ll spread as they bake.
9. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: The cookies will look soft in the center but will firm up as they cool, so don’t overbake.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: This resting time helps them set without falling apart.

Just out of the oven, these cookies boast a tender crumb with a slightly crisp edge, their flavor a harmonious blend of sweet and spice. Serve them alongside a steaming mug of apple cider for a truly autumnal experience, or stack them high on a vintage plate for a charming dessert table centerpiece.

Red Velvet Sugar Cookies

Kneading the dough for these Red Velvet Sugar Cookies feels like a quiet morning ritual, where the vibrant red hue promises a treat as rich in flavor as it is in color. The subtle cocoa and vanilla notes whisper of comfort, making each bite a small celebration.

Ingredients

• 2 1/4 cups all-purpose flour (I always sift mine first for that airy texture)
• 1/2 cup unsalted butter, softened (room temperature blends so much smoother)
• 1 cup granulated sugar (for that perfect sweetness)
• 1 large egg (room temperature eggs incorporate better, trust me)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1 tbsp red food coloring (the gel kind gives the most vibrant color)
• 1 tsp baking powder (for just the right lift)
• 1/2 tsp salt (to balance the sweetness)
• 1/2 tsp cocoa powder (just a hint, to deepen the flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, salt, and cocoa powder. Set aside.
3. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes.
4. Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.
5. Gradually mix in the dry ingredients until just combined, then stir in the red food coloring until the dough is uniformly red.
6. Roll the dough into 1-inch balls, place them on the prepared baking sheets, and flatten slightly with the bottom of a glass.
7. Bake for 10-12 minutes, until the edges are just set but the centers are still soft.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Just out of the oven, these cookies are tender with a slight chew, their edges crispening as they cool. The deep red color makes them a striking addition to any dessert table, especially when dusted with powdered sugar or drizzled with white chocolate for contrast.

Matcha Green Tea Sugar Cookies

Dreaming of a quiet afternoon, I found myself reaching for the familiar comfort of baking, the kind that fills the kitchen with warmth and the air with sweet, earthy aromas. Today, it’s about bringing a little zen into our treats with these Matcha Green Tea Sugar Cookies, a perfect blend of sweetness and serenity.

Ingredients

• 1 cup unsalted butter, softened (I like to leave mine out for about an hour before starting)
• 1 cup granulated sugar (for that just-right sweetness)
• 1 large egg, room temperature (it blends smoother this way)
• 2 tsp pure vanilla extract (the good stuff makes all the difference)
• 2 1/2 cups all-purpose flour (sifted to avoid any lumps)
• 2 tbsp matcha green tea powder (I prefer ceremonial grade for its vibrant color and flavor)
• 1/2 tsp baking powder (for a slight lift)
• 1/4 tsp salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the egg and vanilla extract until fully incorporated, scraping down the sides as needed.
4. In a separate bowl, whisk together the sifted flour, matcha powder, baking powder, and salt.
5. Gradually add the dry ingredients to the wet, mixing just until combined to avoid overworking the dough.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
7. Flatten each ball slightly with the bottom of a glass or your palm for even baking.
8. Bake for 10-12 minutes, or until the edges are just starting to turn golden. The centers will still be soft but will 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.

With their delicate crumb and a hint of earthy matcha, these cookies are a delightful contrast of flavors and textures. Serve them alongside a cup of hot tea for a moment of calm in your day, or gift them in a pretty box tied with a ribbon for a thoughtful homemade present.

Lavender Infused Sugar Cookies

Perhaps there’s no better way to savor the delicate whispers of summer than through these lavender-infused sugar cookies, a recipe that feels like a gentle embrace from the season itself. Each bite carries the subtle floral notes of lavender, perfectly balanced with the sweet, buttery richness of the cookie, making it a delightful treat for quiet afternoons or shared moments.

Ingredients

• 1 cup unsalted butter, softened (I find that butter just at room temperature blends more smoothly)
• 1 1/2 cups granulated sugar (for that perfect sweetness)
• 2 large eggs (room temperature eggs integrate better, creating a uniform dough)
• 1 teaspoon vanilla extract (the real deal, for that deep, aromatic flavor)
• 3 cups all-purpose flour (sifted, to ensure lightness in every cookie)
• 1 1/2 teaspoons baking powder (for just the right lift)
• 1/2 teaspoon salt (to balance the sweetness)
• 2 tablespoons dried culinary lavender (finely ground, releasing its full fragrance)

Instructions

1. Preheat your oven to 350°F (175°C), ensuring it’s fully heated for even baking.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. This step is crucial for achieving that tender texture.
3. Beat in the eggs one at a time, then stir in the vanilla extract, ensuring each ingredient is fully incorporated before adding the next.
4. In a separate bowl, whisk together the sifted flour, baking powder, salt, and ground lavender. Gradually add this to the butter mixture, mixing just until combined. Overmixing can lead to tough cookies.
5. Roll the dough into 1-inch balls and place them 2 inches apart on a parchment-lined baking sheet. Flatten slightly with the bottom of a glass for even baking.
6. Bake for 10-12 minutes, or until the edges are just starting to turn golden. The centers will still be soft but will firm up as they cool.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This prevents them from breaking.

Every cookie emerges with a crisp edge giving way to a soft, fragrant center, the lavender’s floral notes dancing lightly with the vanilla. Serve these alongside a pot of Earl Grey tea for an afternoon that feels like a serene pause in time, or gift them in a pretty box tied with ribbon for a touch of homemade warmth.

Gingerbread Sugar Cookies

Perhaps it’s the warmth of ginger or the sweet embrace of sugar that makes these gingerbread sugar cookies a cherished recipe in my kitchen. Each bite feels like a gentle hug, a reminder of the simple joys that baking brings into our lives.

Ingredients

• 2 1/4 cups all-purpose flour (I always sift mine for that extra lightness)
• 1 tsp baking soda (freshness is key, so I check the date every time)
• 2 tsp ground ginger (the heart of the cookie, in my opinion)
• 1 tsp ground cinnamon (I love the depth it adds)
• 1/2 tsp ground cloves (just a hint, for that mysterious warmth)
• 1/4 tsp salt (I use sea salt for its subtle crunch)
• 3/4 cup unsalted butter, softened (room temp makes all the difference)
• 3/4 cup brown sugar (packed tightly, as my grandma taught me)
• 1 large egg (room temp, for a smoother dough)
• 1/4 cup molasses (the darker, the better for that rich flavor)
• 1 tsp vanilla extract (pure, always)
• Additional sugar for rolling (I like using turbinado for its sparkle)

Instructions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup.
2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
3. In a large bowl, beat the softened butter and brown sugar together until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
4. Add the egg, molasses, and vanilla extract to the butter mixture, beating until well combined.
5. Gradually mix in the dry ingredients until just incorporated. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
6. Roll the dough into 1-inch balls, then roll each ball in the additional sugar. Place them 2 inches apart on the prepared baking sheets.
7. Bake for 10-12 minutes, or until the edges are just set but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake for that perfect chew.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Buttery and spiced, these cookies strike a delightful balance between crisp edges and soft centers. Serve them alongside a cup of hot cocoa, or crumble over vanilla ice cream for an impromptu dessert that feels like a celebration.

Raspberry Jam Filled Sugar Cookies

Lingering in the quiet of the morning, I find myself drawn to the simplicity and warmth of baking, especially when it involves the sweet, tangy embrace of raspberry jam nestled within the tender crumb of a sugar cookie. It’s a recipe that feels like a gentle hug, perfect for those moments when you crave a touch of sweetness without the fuss.

Ingredients

• 1 cup unsalted butter, softened (I find that butter just slightly cooler than room temp makes for the perfect dough consistency.)
• 1 cup granulated sugar (The fine grains dissolve beautifully, creating a melt-in-your-mouth texture.)
• 2 large eggs (Room temperature eggs blend more smoothly into the batter, ensuring a uniform dough.)
• 1 tsp vanilla extract (A splash of pure vanilla adds a depth of flavor that imitation just can’t match.)
• 3 cups all-purpose flour (Sifted flour incorporates more evenly, preventing lumps in your dough.)
• 1/2 tsp baking powder (This little lift makes the cookies just tender enough.)
• 1/4 tsp salt (A pinch balances the sweetness and enhances the flavors.)
• 1/2 cup raspberry jam (I love using seedless for a smoother filling, but chunky jam adds a lovely texture.)

Instructions

1. Preheat your oven to 350°F (175°C). This ensures a consistent temperature for even baking.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl halfway through to ensure everything is evenly mixed.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Adding eggs one at a time prevents the batter from separating, creating a smoother dough.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the butter mixture, mixing until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
5. Roll the dough into 1-inch balls and place them 2 inches apart on a parchment-lined baking sheet. Use your thumb to make an indentation in the center of each ball.
6. Fill each indentation with about 1/2 tsp of raspberry jam. Be careful not to overfill, as the jam will bubble and spread during baking.
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden. The centers will still look soft, but they’ll firm up as they cool.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

As the cookies cool, the jam sets into a glossy, vibrant center, contrasting beautifully with the crisp edges and soft interior. Enjoy them with a cup of tea for a quiet afternoon treat, or share them as a sweet gesture to brighten someone’s day.

Double Chocolate Sugar Cookies

Perhaps there’s no better way to savor a quiet afternoon than with the rich, comforting embrace of double chocolate sugar cookies, their deep cocoa notes mingling with the sweetness of sugar, creating a moment of pure bliss.

Ingredients

• 1 cup unsalted butter, softened (I find that butter just out of the fridge doesn’t cream as well)
• 1 1/2 cups granulated sugar (for that perfect sweetness that doesn’t overpower the chocolate)
• 2 large eggs, room temperature (they blend more smoothly into the batter)
• 1 tsp vanilla extract (pure vanilla makes all the difference)
• 2 cups all-purpose flour (sifted to avoid any lumps)
• 3/4 cup cocoa powder (I prefer Dutch-processed for a richer flavor)
• 1 tsp baking soda (for just the right amount of lift)
• 1/2 tsp salt (to balance the sweetness)
• 1 cup semi-sweet chocolate chips (because more chocolate is always better)

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl occasionally to ensure even mixing.
3. Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
4. In a separate bowl, whisk together the sifted flour, cocoa powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Overmixing can lead to tough cookies.
6. Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Tip: They’ll continue to cook slightly on the baking sheet after removed from the oven.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

How these cookies emerge with a crisp edge giving way to a tender, fudgy center is nothing short of magical. Serve them slightly warm with a glass of cold milk, or stack them high for a visually stunning dessert plate that promises to delight.

Salted Caramel Sugar Cookies

Gently, the golden hues of salted caramel sugar cookies beckon, a sweet whisper of comfort in the quiet of the kitchen. These cookies, with their tender crumb and rich, buttery depth, are a testament to the simple joys of baking, a slow dance of sugar and spice that feels like home.

Ingredients

• 1 cup unsalted butter, softened (I find that butter just slightly cooler than room temp makes for the perfect dough consistency)
• 1 1/2 cups granulated sugar (the fine grains dissolve beautifully, creating a smooth texture)
• 2 large eggs (room temperature eggs blend more evenly into the batter)
• 1 tsp pure vanilla extract (a splash of this liquid gold elevates the flavor profile)
• 3 cups all-purpose flour (sifted, for a lighter cookie)
• 1/2 tsp baking powder (just a pinch to give them a slight lift)
• 1/2 tsp sea salt (the flaky kind, for that perfect salted caramel contrast)
• 1/2 cup salted caramel sauce (homemade or store-bought, but warm it slightly for easier mixing)

Instructions

1. Preheat your oven to 350°F (175°C), ensuring it’s fully heated for even baking.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl halfway through to ensure everything is evenly mixed.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Adding eggs one at a time prevents the mixture from curdling.
4. Whisk together the sifted flour, baking powder, and sea salt in a separate bowl, then gradually add to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
5. Fold in the warmed salted caramel sauce until just swirled through the dough, creating ribbons of caramel.
6. Drop tablespoon-sized balls of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are just golden but the centers are still soft. They’ll firm up as they cool.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Softly, these cookies emerge from the oven, their edges crisp with a chewy center, the salted caramel weaving through each bite like a sweet secret. Serve them warm, with a drizzle of extra caramel for those who dare, or alongside a cold glass of milk for dipping under the afternoon sun.

Conclusion

Unleash your baking creativity with these 17 delicious sugar cookie mix recipes that promise to sweeten any occasion! Whether you’re a novice or a seasoned baker, there’s something here for everyone. We’d love to hear which recipes became your favorites—drop us a comment below. Loved this roundup? Share the sweetness by pinning this article on Pinterest for your fellow home cooks to enjoy!