18 Delicious Cookie Recipes Without Baking Soda for Every Occasion

Who says you need baking soda to whip up a batch of mouthwatering cookies? Whether you’re out of this pantry staple or simply looking for something different, we’ve got you covered with 18 Delicious Cookie Recipes Without Baking Soda. From chewy chocolate chip to crispy shortbread, these treats are perfect for any occasion. Dive in and discover your next favorite cookie recipe that’s as easy as it is irresistible!

Classic Chocolate Chip Cookies

Everyone needs a go-to chocolate chip cookie recipe, and this one is foolproof. Expect crispy edges with a chewy center every time.

Ingredients

• 1 cup unsalted butter, softened (I leave mine out overnight for perfect consistency)
• 3/4 cup granulated sugar (for that ideal sweetness)
• 3/4 cup packed brown sugar (dark brown adds depth)
• 2 large eggs, room temp (they blend better)
• 1 tsp vanilla extract (pure, not imitation)
• 2 1/4 cups all-purpose flour (scoop and level for accuracy)
• 1 tsp baking soda (freshness matters)
• 1/2 tsp salt (I use sea salt for a slight crunch)
• 2 cups semisweet chocolate chips (more is always better)

Instructions

1. Preheat oven to 375°F. Line baking sheets with parchment paper.
2. In a large bowl, beat butter, granulated sugar, and brown sugar until creamy, about 2 minutes.
3. Add eggs one at a time, then vanilla, beating well after each addition.
4. In another bowl, whisk flour, baking soda, and salt. Gradually beat into butter mixture.
5. Stir in chocolate chips. Dough will be thick.
6. Drop by rounded tablespoon onto prepared sheets, 2 inches apart.
7. Bake for 9-11 minutes until edges are golden but centers are soft.
8. Cool on sheets for 2 minutes, then transfer to wire racks.

Out of the oven, these cookies boast a perfect balance of textures. Serve warm with a glass of milk for the ultimate comfort food experience.

Peanut Butter Cookies

Kickstart your baking with these irresistible peanut butter cookies. They’re simple, satisfying, and packed with flavor.

Ingredients

• 1 cup creamy peanut butter (I swear by the natural kind for a richer taste)
• 1 cup granulated sugar (a little less if you prefer them less sweet)
• 1 large egg (room temp blends better)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1/2 tsp baking soda (for that perfect rise)
• A pinch of salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix the peanut butter and sugar until smooth. Tip: Scrape the sides of the bowl to ensure everything is evenly combined.
3. Beat in the egg and vanilla extract until fully incorporated. The mixture should be slightly sticky.
4. Stir in the baking soda and salt. The dough will thicken slightly.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Tip: Use a fork to press a crisscross pattern on top for that classic look.
6. Bake for 10-12 minutes until the edges are just golden. Tip: They’ll firm up as they cool, so don’t overbake.
7. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack.

Crunchy edges with a soft center make these cookies a hit. Try sandwiching them with chocolate ganache for an extra indulgent treat.

Oatmeal Raisin Cookies

Must-have for any cookie lover, these oatmeal raisin cookies are chewy, flavorful, and downright irresistible. Perfect for a quick snack or a sweet treat any time of day.

Ingredients

• 1 cup unsalted butter, softened (I always use room temp butter for easier mixing)
• 1 cup packed brown sugar (dark brown sugar gives a deeper flavor)
• 2 large eggs (room temp eggs blend better)
• 1 tsp vanilla extract (pure extract makes a difference)
• 1 1/2 cups all-purpose flour (I sometimes substitute half with whole wheat for a nuttier taste)
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 3 cups old-fashioned oats (not instant, for the best texture)
• 1 cup raisins (soak them in warm water for 10 minutes if they’re too dry)

Instructions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the butter and brown sugar until light and fluffy. Tip: Scrape the bowl sides to ensure even mixing.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In another bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add to the butter mixture.
5. Stir in the oats and raisins until just combined. Tip: Don’t overmix to keep the cookies tender.
6. Drop by rounded tablespoonfuls onto the prepared baking sheets, spacing them 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden but centers are still soft. Tip: Rotate the pans halfway through for even baking.
8. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Ready to enjoy, these cookies boast a perfect balance of chewiness and crispness. Serve them with a glass of cold milk or crumble over vanilla ice cream for an extra special dessert.

Shortbread Cookies

Shortbread cookies are the epitome of simplicity and elegance. Savor the buttery richness that melts in your mouth with every bite.

Ingredients

• 1 cup unsalted butter, softened (I find European butter elevates the flavor)
• 1/2 cup granulated sugar (for that perfect sweetness)
• 2 cups all-purpose flour (sifted to avoid lumps)
• 1/4 tsp salt (just a pinch to balance the sweetness)

Instructions

1. Preheat your oven to 325°F. This low temperature ensures even baking without browning too quickly.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy. Tip: Use a stand mixer for ease, but don’t overmix.
3. Gradually add the sifted flour and salt to the butter mixture, mixing just until combined. The dough should come together but remain tender.
4. Press the dough into an ungreased 8-inch square baking pan, smoothing the top with your fingers or a flat-bottomed glass. Tip: For uniform thickness, press evenly.
5. Prick the dough all over with a fork. This prevents puffing and promotes that classic shortbread texture.
6. Bake for 30-35 minutes, or until the edges are lightly golden. The center should remain pale but set.
7. Immediately cut into squares or rectangles while still warm, then let cool completely in the pan. Tip: Use a sharp knife for clean cuts.

Delightfully crumbly and rich, these shortbread cookies pair wonderfully with a cup of tea. For a twist, dip half of each cookie in melted dark chocolate after cooling.

Sugar Cookies

Easy to make and universally loved, sugar cookies are a classic treat that never disappoints. Perfect for any occasion, their simplicity is their strength.

Ingredients

• 2 3/4 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 cup unsalted butter, softened (room temp blends smoother)
• 1 1/2 cups white sugar
• 1 egg (room temp eggs incorporate better)
• 1 tsp vanilla extract (pure vanilla makes a difference)

Instructions

1. Preheat your oven to 375°F. This ensures even baking.
2. In a small bowl, whisk together flour, baking soda, and baking powder. Sifting avoids lumps.
3. In a large bowl, cream together butter and sugar until light and fluffy. About 3 minutes.
4. Beat in egg and vanilla extract until fully combined. Scrape the bowl’s sides for even mixing.
5. Gradually blend in the dry ingredients. Don’t overmix to keep cookies tender.
6. Roll dough into 1-inch balls and place on ungreased baking sheets. Space them 2 inches apart.
7. Bake for 8 to 10 minutes, or until edges are golden. Watch closely to prevent overbaking.
8. Let cookies cool on baking sheets for 2 minutes before transferring to wire racks.

Golden edges and a soft center make these cookies irresistible. Try sandwiching them with frosting for a decadent twist.

Almond Flour Cookies

These almond flour cookies are a gluten-free delight that’s both easy to make and irresistibly tasty. They’re perfect for those who crave a sweet treat without the guilt.

Ingredients

– 2 cups almond flour (I find the finer grind works best for a smoother texture)
– 1/2 cup coconut sugar (for a healthier twist, but regular sugar works too)
– 1/4 cup melted coconut oil (extra virgin olive oil can substitute in a pinch)
– 1 large egg (room temp eggs blend more smoothly)
– 1 tsp vanilla extract (the real deal, not imitation)
– 1/2 tsp baking soda
– 1/4 tsp salt (I like sea salt for its subtle crunch)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, coconut sugar, baking soda, and salt.
3. Add the melted coconut oil, egg, and vanilla extract to the dry ingredients. Mix until a dough forms. Tip: If the dough feels too sticky, chill it for 10 minutes.
4. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
5. Flatten each ball slightly with the back of a spoon or your fingers. Tip: For even cookies, press them to the same thickness.
6. Bake for 10-12 minutes, or until the edges are golden brown. Tip: They’ll firm up as they cool, so don’t overbake.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Fresh out of the oven, these cookies are soft with a slight chew and a nutty flavor. Try serving them with a dollop of almond butter for an extra almond kick.

Coconut Macaroons

Let’s dive into making these irresistible coconut macaroons, a perfect blend of chewy and crispy that’s surprisingly simple to whip up.

Ingredients

• 14 oz sweetened shredded coconut (I find the finer shreds work best for texture)
• 14 oz sweetened condensed milk (the sticky sweetness binds everything together)
• 2 tsp pure vanilla extract (a splash enhances the coconut flavor)
• 3 large egg whites, room temperature (they whip up better when not cold)
• 1/4 tsp salt (just a pinch to balance the sweetness)

Instructions

1. Preheat your oven to 325°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Mix until fully incorporated.
3. In a separate bowl, beat the egg whites and salt on high speed until stiff peaks form, about 3 minutes. Tip: Ensure your bowl and beaters are completely clean for maximum volume.
4. Gently fold the beaten egg whites into the coconut mixture. Be careful not to deflate the egg whites.
5. Using a cookie scoop or two spoons, drop mounds of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 20-25 minutes, or until the macaroons are golden brown on the edges. Tip: Rotate the baking sheet halfway through for even browning.
7. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Tip: They firm up as they cool, so patience is key.

Fresh out of the oven, these macaroons offer a delightful contrast between the crispy exterior and the moist, chewy center. For an extra treat, drizzle with melted chocolate or serve alongside a cup of strong coffee.

Lemon Cookies

Nothing beats the zesty kick of lemon cookies to brighten your day. These treats are simple, refreshing, and perfect for any occasion.

Ingredients

• 1 cup unsalted butter, softened (I find room temp butter blends smoother)
• 1 1/2 cups granulated sugar (for that perfect sweetness)
• 2 large eggs (room temp eggs incorporate better)
• 1 tbsp lemon zest (freshly grated packs more flavor)
• 3 tbsp lemon juice (squeeze it fresh, no bottled stuff)
• 2 1/2 cups all-purpose flour (sifted to avoid lumps)
• 1/2 tsp baking powder (for a slight rise)
• 1/4 tsp salt (just a pinch to balance flavors)

Instructions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Tip: Scrape the bowl sides for even mixing.
3. Beat in the eggs one at a time, then stir in the lemon zest and juice.
4. In another bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Tip: Overmixing leads to tough cookies.
6. Drop tablespoon-sized dough balls onto the prepared sheets, spacing them 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are lightly golden. Tip: They’ll firm up as they cool, so don’t overbake.
8. Let cool on the sheets for 5 minutes, then transfer to a wire rack.

Just out of the oven, these cookies are soft with a slight crunch. The lemon flavor pops, making them irresistible. Serve with a dusting of powdered sugar or alongside vanilla ice cream for a delightful contrast.

Vanilla Wafer Cookies

Yield the perfect batch of Vanilla Wafer Cookies with this straightforward recipe. These crispy, buttery delights are a hit any time of day.

Ingredients

– 1 cup all-purpose flour (I swear by King Arthur for consistent results)
– 1/2 cup unsalted butter, softened (room temp blends smoother)
– 1/2 cup granulated sugar (for that just-right sweetness)
– 1 large egg (room temp eggs incorporate better)
– 1 tsp pure vanilla extract (the real deal makes a difference)
– 1/4 tsp salt (balances the sweetness perfectly)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2 minutes.
3. Beat in the egg and vanilla extract until fully combined, scraping down the sides as needed.
4. Gradually add the flour and salt, mixing just until the dough comes together to avoid overworking.
5. Roll the dough into small balls, about 1 inch in diameter, and place them 2 inches apart on a parchment-lined baking sheet.
6. Flatten each ball slightly with the bottom of a glass or your fingers for even baking.
7. Bake for 12-15 minutes, or until the edges are just starting to turn golden brown.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Here’s the deal: these cookies are crisp on the outside with a tender bite inside. Try sandwiching them with vanilla ice cream for an easy, decadent treat.

Ginger Snap Cookies

Vibrant and spicy, ginger snap cookies are a timeless treat that pack a punch. Perfect for holiday gifting or a cozy night in, these cookies are irresistibly crisp with a warm, spicy kick.

Ingredients

• 2 1/4 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 cup packed brown sugar (dark brown gives a deeper flavor)
• 3/4 cup unsalted butter, softened (room temp blends better)
• 1/4 cup molasses (blackstrap molasses adds intensity)
• 1 large egg (room temp eggs incorporate smoothly)
• 2 tsp baking soda (fresh baking soda ensures a good rise)
• 1 tsp ground ginger (for that signature snap)
• 1 tsp ground cinnamon (a must for warmth)
• 1/2 tsp ground cloves (just a hint for complexity)
• 1/4 tsp salt (balances the sweetness)

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, cream together butter and brown sugar until light and fluffy, about 3 minutes.
3. Beat in the egg and molasses until well combined. Tip: Scrape the bowl sides to ensure even mixing.
4. In another bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
5. Gradually add dry ingredients to wet, mixing just until incorporated. Tip: Overmixing leads to tough cookies.
6. Roll dough into 1-inch balls, then roll in granulated sugar for a sparkly finish.
7. Place balls 2 inches apart on baking sheets. Flatten slightly with the bottom of a glass.
8. Bake for 10-12 minutes, until edges are set but centers are still soft. Tip: They firm up as they cool.
9. Let cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Kick back and enjoy these ginger snaps with their crisp edges and chewy centers. Dunk them in milk or crumble over ice cream for a decadent twist.

Snickerdoodle Cookies

Nostalgia hits hard with these Snickerdoodle Cookies, a classic treat that’s irresistibly soft and chewy with a hint of cinnamon. Perfect for any occasion, they’re a crowd-pleaser that never fails to delight.

Ingredients

– 1 cup unsalted butter, softened (I find room temp butter blends better)
– 1 1/2 cups granulated sugar (for that perfect sweetness)
– 2 large eggs (room temp eggs incorporate more smoothly)
– 2 3/4 cups all-purpose flour (sifted for lighter cookies)
– 2 tsp cream of tartar (the secret to their signature tang)
– 1 tsp baking soda
– 1/4 tsp salt
– 2 tbsp granulated sugar + 2 tsp ground cinnamon (for rolling, extra cinnamon for a bolder flavor)

Instructions

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and 1 1/2 cups sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
5. Gradually add the dry ingredients to the wet, mixing just until combined to avoid tough cookies.
6. In a small bowl, mix the 2 tbsp sugar and cinnamon for rolling.
7. Shape dough into 1-inch balls, then roll each in the cinnamon-sugar mixture to coat evenly.
8. Place dough balls 2 inches apart on prepared baking sheets and bake for 8-10 minutes, until edges are just set but centers are still soft.
9. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Fluffy centers with slightly crispy edges make these Snickerdoodles a textural dream. Serve them warm with a glass of cold milk for the ultimate comfort food experience.

Pumpkin Cookies

Let’s dive into making these soft, spiced pumpkin cookies that are perfect for fall. They’re easy to whip up and even easier to love.

Ingredients

• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup unsalted butter, softened (I find room temp blends better)
• 1 cup granulated sugar (for that perfect sweetness)
• 1 large egg (room temp, as always)
• 2 cups all-purpose flour (scoop and level for accuracy)
• 1 tsp baking soda
• 1 tsp cinnamon (the heart of the spice)
• 1/2 tsp nutmeg (for a warm depth)
• 1/2 tsp salt (balances the sweetness)

Instructions

1. Preheat your oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy. Tip: This takes about 2 minutes with a hand mixer.
3. Beat in the egg, then the pumpkin puree until well combined.
4. In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the wet, mixing just until incorporated. Tip: Overmixing leads to tough cookies.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are lightly golden. Tip: They’ll look soft but will firm up as they cool.
8. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack.

Ultimate comfort in cookie form, these are moist with a cake-like texture. Serve them with a dollop of whipped cream for an extra treat.

Maple Cookies

Every baker needs a go-to maple cookie recipe, and this one’s a keeper. Simple, sweet, and packed with flavor, these cookies are a fall favorite.

Ingredients

– 1 cup unsalted butter, softened (I find room temp butter creams better)
– 1 cup pure maple syrup (the darker, the richer the flavor)
– 1 large egg (room temp blends smoother)
– 3 cups all-purpose flour (sifted for lighter cookies)
– 1 tsp baking soda (fresh for maximum rise)
– 1/2 tsp salt (balances the sweetness)

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, cream butter and maple syrup until light and fluffy, about 3 minutes.
3. Beat in the egg until fully incorporated.
4. In another bowl, whisk flour, baking soda, and salt.
5. Gradually add dry ingredients to wet, mixing just until combined. Tip: Overmixing leads to tough cookies.
6. Drop dough by tablespoonfuls onto prepared sheets, spacing 2 inches apart.
7. Bake for 10-12 minutes, until edges are golden but centers are soft. Tip: They firm up as they cool.
8. Let cool on sheets for 5 minutes, then transfer to wire racks.

Velvety soft with a crisp edge, these maple cookies melt in your mouth. Serve warm with a drizzle of extra maple syrup for an indulgent twist.

Banana Oat Cookies

Here’s a simple, healthy snack you can whip up in no time. Banana oat cookies are perfect for breakfast or a quick energy boost.

Ingredients

• 2 ripe bananas (the spottier, the sweeter)
• 1 cup rolled oats (old-fashioned works best)
• 1/4 cup dark chocolate chips (I love the bittersweet contrast)
• 1 tbsp honey (local if you have it)
• 1/2 tsp cinnamon (for that warm spice kick)
• 1 tsp vanilla extract (pure, not imitation)

Instructions

1. Preheat your oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, mash the bananas until smooth. A few lumps are okay.
3. Stir in the oats, chocolate chips, honey, cinnamon, and vanilla extract until well combined.
4. Drop tablespoon-sized portions of the mixture onto the prepared baking sheet. Flatten slightly with the back of a spoon.
5. Bake for 15 minutes, or until the edges are golden brown. Tip: Rotate the tray halfway for even baking.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Tip: They firm up as they cool.
7. Store in an airtight container for up to 3 days. Tip: Freeze extras for a quick grab-and-go option.

Unbelievably soft with a chewy texture, these cookies are subtly sweet with bursts of chocolate. Try them warm with a dollop of almond butter for an extra treat.

Chocolate Crinkle Cookies

Everyone loves a cookie that’s as fun to make as it is to eat, and these Chocolate Crinkle Cookies are just that.

Ingredients

• 1 cup unsweetened cocoa powder (I like the deep flavor of Dutch-processed)
• 2 cups granulated sugar (for that perfect sweetness)
• 1/2 cup vegetable oil (keeps them moist)
• 4 large eggs (room temp blends better)
• 2 teaspoons vanilla extract (pure is my preference)
• 2 cups all-purpose flour (sifted for lightness)
• 2 teaspoons baking powder (for the right rise)
• 1/2 teaspoon salt (balances the sweetness)
• 1 cup powdered sugar (for that iconic crinkle look)

Instructions

1. In a large bowl, whisk together cocoa powder, granulated sugar, and vegetable oil until smooth.
2. Add eggs one at a time, then vanilla, mixing well after each addition.
3. In another bowl, sift together flour, baking powder, and salt.
4. Gradually add dry ingredients to wet, mixing until just combined. Tip: Overmixing leads to tough cookies.
5. Cover dough and chill for at least 4 hours, or overnight. Tip: Chilling is crucial for easy handling.
6. Preheat oven to 350°F and line baking sheets with parchment paper.
7. Roll dough into 1-inch balls, then roll each in powdered sugar until heavily coated.
8. Place balls 2 inches apart on baking sheets. Tip: They spread, so give them space.
9. Bake for 10-12 minutes until edges are set but centers are soft.
10. Let cookies cool on sheets for 5 minutes, then transfer to wire racks.

Out of the oven, these cookies boast a crackly top, fudgy center, and just the right amount of sweetness. Serve them stacked high with a cold glass of milk for the ultimate treat.

Raspberry Thumbprint Cookies

Absolutely perfect for any occasion, these Raspberry Thumbprint Cookies combine buttery dough with sweet raspberry jam for a delightful treat.

Ingredients

• 1 cup unsalted butter, softened (I find room temp butter blends smoother)
• 1/2 cup granulated sugar (for that just-right sweetness)
• 2 cups all-purpose flour (sifted to avoid lumps)
• 1/2 tsp vanilla extract (pure extract makes a difference)
• 1/4 cup raspberry jam (seedless for a smoother finish)
• 1 large egg, separated (whites only, save yolks for another recipe)

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes.
3. Mix in vanilla extract. Gradually add flour, mixing until just combined.
4. Shape dough into 1-inch balls. Place on prepared baking sheets, 2 inches apart.
5. Use your thumb or a spoon to make an indentation in the center of each ball.
6. Brush cookies lightly with egg white. This gives them a nice shine.
7. Fill each indentation with 1/2 tsp raspberry jam.
8. Bake for 12-14 minutes, until edges are lightly golden.
9. Let cool on baking sheets for 5 minutes, then transfer to wire racks.

Perfectly tender with a slight crunch, these cookies offer a buttery contrast to the tangy raspberry center. Try dusting with powdered sugar for an extra touch of sweetness.

Molasses Cookies

Lusciously soft and spiced, these molasses cookies are a winter favorite. They pack a deep, rich flavor with a chewy center.

Ingredients

• 1/2 cup unsalted butter, softened (I find room temp butter blends better)
• 1/4 cup granulated sugar, plus extra for rolling (a little extra sugar gives a nice crunch)
• 1/4 cup molasses (blackstrap for a stronger flavor)
• 1 large egg (room temp eggs incorporate more smoothly)
• 2 cups all-purpose flour (scooped and leveled for accuracy)
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp salt

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, cream together butter and 1/4 cup sugar until light and fluffy, about 2 minutes.
3. Beat in molasses and egg until well combined.
4. In another bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt.
5. Gradually add dry ingredients to wet, mixing until just combined. Tip: Overmixing leads to tough cookies.
6. Shape dough into 1-inch balls, roll in extra sugar, and place 2 inches apart on baking sheets.
7. Bake for 10-12 minutes, until edges are set but centers are still soft. Tip: They firm up as they cool.
8. Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks. Tip: They’re fragile when hot.

Just out of the oven, these cookies are soft with a slight crunch. The spices shine through, making them perfect with a glass of cold milk or crumbled over vanilla ice cream.

White Chocolate Macadamia Nut Cookies

Zesty and sweet, these cookies blend creamy white chocolate with crunchy macadamia nuts for a perfect bite. They’re a crowd-pleaser any time of year.

Ingredients

• 1 cup unsalted butter, softened (I find room temp butter creams better)
• 1 cup granulated sugar (for that perfect sweetness)
• 1 cup packed brown sugar (adds depth)
• 2 large eggs (room temp eggs mix in smoother)
• 2 tsp vanilla extract (pure extract makes a difference)
• 3 cups all-purpose flour (sifted for lightness)
• 1 tsp baking soda (fresh is best)
• 1/2 tsp baking powder (for a slight lift)
• 1 tsp salt (balances the sweetness)
• 2 cups white chocolate chips (I love the chunks for gooey pockets)
• 1 cup macadamia nuts, roughly chopped (toasted adds extra crunch)

Instructions

1. Preheat oven to 375°F. Line baking sheets with parchment paper.
2. In a large bowl, cream butter and both sugars until light and fluffy, about 3 minutes.
3. Beat in eggs one at a time, then vanilla. Tip: Scrape the bowl to ensure even mixing.
4. Whisk flour, baking soda, baking powder, and salt in another bowl. Gradually add to wet ingredients.
5. Fold in white chocolate chips and macadamia nuts. Tip: Don’t overmix to keep cookies tender.
6. Drop dough by rounded tablespoons onto prepared sheets, 2 inches apart.
7. Bake for 10-12 minutes until edges are golden but centers are soft. Tip: They firm up as they cool.
8. Let cool on sheets for 5 minutes, then transfer to wire racks.

Velvety with a crisp edge, these cookies offer a buttery richness. Serve warm with a drizzle of melted white chocolate for extra decadence.

Conclusion

We hope this roundup of 18 delicious cookie recipes without baking soda inspires your next baking adventure! Perfect for every occasion, these treats are sure to delight. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for your next cookie craving. Happy baking!