17 Delicious Quick Cookie Recipes Easy

There’s nothing quite like the smell of freshly baked cookies filling your home, and with our roundup of 17 Delicious Quick Cookie Recipes Easy, you’re just minutes away from that bliss. Whether you’re craving something chocolatey, fruity, or downright decadent, we’ve got a speedy solution for every sweet tooth. So, preheat your oven and let’s dive into these irresistible treats that promise maximum flavor with minimal fuss!

Chocolate Chip Cookies

Absolutely everyone loves a classic chocolate chip cookie. Here’s how to make them perfectly every time.

Ingredients

• 1 cup unsalted butter, softened (I find room temp butter creams better)
• 3/4 cup granulated sugar (for that perfect sweetness)
• 3/4 cup packed brown sugar (adds a nice chewiness)
• 2 large eggs (room temp eggs mix in smoother)
• 2 tsp vanilla extract (pure vanilla makes a difference)
• 2 1/4 cups all-purpose flour (spooned and leveled)
• 1 tsp baking soda (fresh for maximum rise)
• 1/2 tsp salt (balances the sweetness)
• 2 cups semisweet chocolate chips (I like a mix of chips and chunks)

Instructions

1. Preheat oven to 375°F. Line baking sheets with parchment paper.
2. In a large bowl, cream butter and sugars until light and fluffy, about 3 minutes.
3. Beat in eggs one at a time, then stir in vanilla. Tip: Scrape the bowl to ensure even mixing.
4. In another bowl, whisk flour, baking soda, and salt. Gradually add to wet ingredients.
5. Fold in chocolate chips. Tip: Don’t overmix to keep cookies tender.
6. Drop rounded tablespoons of dough onto sheets, 2 inches apart. Tip: For uniform cookies, use a scoop.
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.

Fresh from the oven, these cookies are crispy edges with chewy centers. Try serving warm with a scoop of vanilla ice cream for an extra treat.

Peanut Butter Cookies

Ready to bake some irresistible peanut butter cookies? These classics are a no-fuss treat that delivers rich flavor and a satisfying crunch.

Ingredients

• 1 cup creamy peanut butter (I swear by the natural kind for a deeper taste)
• 1 cup granulated sugar (a bit less if you like them less sweet)
• 1 large egg (room temp blends better)
• 1 tsp vanilla extract (pure extract makes a difference)

Instructions

1. Preheat your oven to 350°F. Line a baking sheet with parchment paper for easy cleanup.
2. In a mixing bowl, combine 1 cup peanut butter, 1 cup sugar, 1 egg, and 1 tsp vanilla extract. Mix until smooth. Tip: Don’t overmix to keep the cookies tender.
3. Roll the dough into 1-inch balls. Place them 2 inches apart on the baking sheet. Tip: Wet your hands slightly to prevent sticking.
4. Flatten each ball with a fork, creating a crisscross pattern. Tip: Dip the fork in sugar to avoid sticking and add a subtle crunch.
5. Bake for 10-12 minutes until the edges are golden. They’ll look soft but firm up as they cool.
6. Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack.

Amazingly crisp edges with a chewy center make these cookies a hit. Try sandwiching them with chocolate ice cream for an indulgent twist.

Oatmeal Raisin Cookies

Few treats hit the comfort spot like oatmeal raisin cookies. They’re hearty, sweet, and just a bit chewy—perfect with coffee or as a quick snack.

Ingredients

• 1 cup unsalted butter, softened (I find it creams better when left out for an hour)
• 1 cup packed brown sugar (dark brown gives a deeper flavor)
• 2 large eggs, room temperature (they blend smoother)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1 1/2 cups all-purpose flour (scooped and leveled for accuracy)
• 1 tsp baking soda (fresh for maximum rise)
• 1 tsp ground cinnamon (a little extra won’t hurt)
• 1/2 tsp salt (balances the sweetness)
• 3 cups old-fashioned oats (not instant, for better texture)
• 1 cup raisins (soaked in warm water for 10 minutes to plump up)

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, cream butter and brown sugar until light and fluffy, about 3 minutes.
3. Beat in eggs one at a time, then stir in vanilla.
4. In another bowl, whisk flour, baking soda, cinnamon, and salt.
5. Gradually add dry ingredients to the butter mixture, mixing just until combined.
6. Fold in oats and drained raisins. Don’t overmix to keep cookies tender.
7. Drop dough by rounded tablespoons onto prepared sheets, 2 inches apart.
8. Bake for 10-12 minutes, until edges are golden but centers are still soft.
9. Let cool on sheets for 5 minutes, then transfer to wire racks.

Best enjoyed warm, these cookies have a crisp edge and a soft, chewy middle. Try serving them with a scoop of vanilla ice cream for an extra indulgent treat.

Snickerdoodle Cookies

Few treats are as comforting as a warm Snickerdoodle cookie, with its crisp edges and soft, cinnamon-sugar center.

Ingredients

• 1 cup unsalted butter, softened (I find room temp butter creams better)
• 1 1/2 cups granulated sugar
• 2 large eggs (room temp eggs blend smoother)
• 2 3/4 cups all-purpose flour
• 2 tsp cream of tartar (the secret to that signature tang)
• 1 tsp baking soda
• 1/4 tsp salt
• 3 tbsp granulated sugar + 1 tbsp cinnamon for rolling (extra cinnamon for a bolder flavor)

Instructions

1. Preheat oven to 375°F. Line baking sheets with parchment paper.
2. In a large bowl, cream together butter and 1 1/2 cups sugar until light and fluffy. Tip: Scrape the bowl’s sides for even mixing.
3. Beat in eggs one at a time, ensuring each is fully incorporated.
4. Whisk together flour, cream of tartar, baking soda, and salt in a separate bowl.
5. Gradually add dry ingredients to the wet, mixing just until combined. Tip: Overmixing leads to tough cookies.
6. In a small bowl, mix 3 tbsp sugar and 1 tbsp cinnamon.
7. Shape dough into 1-inch balls, then roll in cinnamon-sugar mixture. Tip: For uniform cookies, use a scoop.
8. Place balls 2 inches apart on prepared sheets. Bake for 8-10 minutes, until edges are set but centers are soft.
9. Cool on sheets for 5 minutes, then transfer to wire racks.

Just out of the oven, these cookies boast a crackly top and a tender middle. Serve them stacked high with a cold glass of milk for the ultimate snack.

Sugar Cookies

Whipping up sugar cookies is a breeze with this no-nonsense recipe. Perfect for any occasion, they’re crisp, sweet, and endlessly customizable.

Ingredients

• 2 3/4 cups all-purpose flour – I sift mine for extra lightness.
• 1 tsp baking soda – Freshness matters, so check the date.
• 1/2 tsp baking powder – Just a pinch makes them rise beautifully.
• 1 cup unsalted butter, softened – Room temp blends smoother.
• 1 1/2 cups white sugar – Granulated works best for that classic crunch.
• 1 egg – Always large, always room temperature.
• 1 tsp vanilla extract – Pure vanilla beats imitation any day.

Instructions

1. Preheat your oven to 375°F. A hot oven ensures even baking.
2. In a bowl, whisk flour, baking soda, and baking powder. Sifting prevents lumps.
3. Cream butter and sugar until fluffy. This takes about 3 minutes—don’t rush it.
4. Beat in egg and vanilla. Scrape the bowl to incorporate everything.
5. Gradually add dry ingredients to wet. Mix just until combined to avoid tough cookies.
6. Roll dough into 1-inch balls. For uniform cookies, use a scoop.
7. Place on a parchment-lined baking sheet, 2 inches apart. They’ll spread.
8. Bake for 8-10 minutes until edges are golden. Centers will look soft but firm up.
9. Cool on the sheet for 2 minutes, then transfer to a rack. They’re fragile when hot.

These cookies come out buttery with a slight chew. Try sandwiching them with jam or dipping half in chocolate for a fancy twist.

Double Chocolate Cookies

Freshly baked double chocolate cookies are the ultimate comfort treat. They’re rich, chewy, and packed with chocolate in every bite.

Ingredients

• 1 cup all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup cocoa powder (Dutch-processed gives a deeper flavor)
• 1/2 tsp baking soda (freshness is key here)
• 1/4 tsp salt (I always use fine sea salt)
• 1/2 cup unsalted butter, room temp (softens evenly for mixing)
• 1/2 cup granulated sugar (for that perfect sweetness)
• 1/2 cup brown sugar (packed tight for moisture)
• 1 large egg (room temp blends better)
• 1 tsp vanilla extract (pure extract makes a difference)
• 1 cup semi-sweet chocolate chips (I sometimes mix in dark chocolate for intensity)

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. Whisk flour, cocoa powder, baking soda, and salt in a bowl. Set aside.
3. Cream butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
4. Beat in egg and vanilla until just combined. Tip: Don’t overmix to keep cookies tender.
5. Gradually add dry ingredients to wet, mixing until a dough forms.
6. Fold in chocolate chips. Tip: Reserve some chips to press on top before baking for presentation.
7. Scoop dough into 1.5 tbsp balls, placing 2 inches apart on baking sheets.
8. Bake for 10-12 minutes until edges are set but centers are soft. Tip: They’ll firm up as they cool.
9. Let cool on baking sheets for 5 minutes, then transfer to wire racks.

Kick back with these cookies still warm for a melt-in-your-mouth experience. The crackly tops give way to a fudgy center, making them irresistible with a cold glass of milk or crumbled over vanilla ice cream.

Shortbread Cookies

Easy to make and impossible to resist, these shortbread cookies are a buttery delight that melt in your mouth. Perfect for any occasion, they’re a staple in my kitchen.

Ingredients

• 1 cup unsalted butter, softened (I always use European-style for richer flavor)
• 1/2 cup granulated sugar (fine grain blends better)
• 2 cups all-purpose flour (sifted once for lightness)
• 1/4 tsp salt (sea salt adds a nice crunch)

Instructions

1. Preheat your oven to 325°F. Line a baking sheet with parchment paper.
2. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3 minutes. Tip: Scrape the bowl sides halfway for even mixing.
3. Gradually add the sifted flour and salt to the butter mixture, mixing just until combined. Tip: Overmixing leads to tough cookies, so stop when you no longer see flour streaks.
4. Turn the dough onto a lightly floured surface and gently knead into a smooth ball. Flatten into a 1/2-inch thick disk.
5. Cut into desired shapes using cookie cutters or a knife. Place on the prepared baking sheet, spacing them 1 inch apart.
6. Bake for 18-20 minutes, or until the edges are lightly golden. Tip: For even baking, rotate the sheet halfway through.
7. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Just out of the oven, these cookies are crisp with a tender center. Serve them with a dusting of powdered sugar or dip half in melted chocolate for an extra treat.

Almond Cookies

Now, let’s dive into making these irresistible almond cookies. They’re crisp, buttery, and packed with nutty flavor—perfect for any occasion.

Ingredients

• 1 cup unsalted butter, softened (I find room temp butter blends smoother)
• 1 cup granulated sugar (for that perfect sweetness)
• 1 large egg (room temp eggs mix better with the dough)
• 2 tsp almond extract (the star flavor, don’t skimp)
• 2 1/2 cups all-purpose flour (sifted for lightness)
• 1/2 tsp baking powder (helps them rise just right)
• 1/2 tsp salt (balances the sweetness)
• 1/2 cup sliced almonds (for that crunchy topping)

Instructions

1. Preheat your oven to 350°F. 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.
3. Beat in the egg and almond extract until fully incorporated. Tip: Scrape down the sides of the bowl to ensure even mixing.
4. Whisk together the sifted flour, baking powder, and salt in a separate bowl. Gradually add to the wet ingredients, mixing just until combined.
5. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Flatten slightly with your palm.
6. Press a few sliced almonds onto the top of each cookie for decoration and extra crunch. Tip: Wet your fingers slightly to prevent sticking.
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: Rotate the baking sheet halfway through for even browning.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Buttery and crisp, these almond cookies have a delightful nutty flavor that pairs wonderfully with a cup of coffee. For a festive twist, drizzle with melted chocolate or serve alongside vanilla ice cream.

Coconut Macaroons

Absolutely everyone should try these coconut macaroons at least once. They’re simple, sweet, and satisfying.

Ingredients

• 14 oz sweetened shredded coconut (I love the texture it gives)
• 14 oz sweetened condensed milk (the sticky sweetness is key)
• 2 tsp pure vanilla extract (always go for pure)
• 3 large egg whites, room temp (they whip up better this way)
• 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, mix the shredded coconut, sweetened condensed milk, and vanilla extract until well combined.
3. In a separate bowl, beat the egg whites and salt until stiff peaks form. Tip: Make sure your bowl and beaters are completely clean for the best volume.
4. Gently fold the beaten egg whites into the coconut mixture. Tip: Fold carefully to keep the mixture light and airy.
5. Using a cookie scoop or tablespoon, drop mounds of the mixture onto the prepared baking sheet. Tip: Wet your fingers slightly to shape the macaroons without sticking.
6. Bake for 20-25 minutes, or until the edges are golden brown and the tops are slightly firm to the touch.
7. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

You’ll love the crispy outside and chewy inside of these macaroons. Try drizzling them with dark chocolate for an extra treat.

Lemon Cookies

Delightfully tangy and irresistibly soft, these lemon cookies are a breeze to make. Perfect for when you crave something sweet with a zesty kick.

Ingredients

• 1 cup unsalted butter, softened (I find room temp butter creams better)
• 1 1/2 cups granulated sugar (for that perfect sweetness)
• 2 large eggs (room temp eggs blend smoother)
• 1 tbsp lemon zest (freshly grated packs more punch)
• 3 tbsp lemon juice (squeezed fresh, none of that bottled stuff)
• 2 1/2 cups all-purpose flour (sifted to avoid lumps)
• 1/2 tsp baking powder (for just the right lift)
• 1/4 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 butter and sugar until light and fluffy. Tip: Scrape the bowl sides for even mixing.
3. Beat in eggs one at a time, then stir in lemon zest and juice.
4. In another bowl, whisk flour, baking powder, and salt. Gradually add to wet ingredients. Tip: Don’t overmix to keep cookies tender.
5. Drop dough by rounded tablespoons onto prepared sheets, 2 inches apart.
6. Bake for 10-12 minutes until edges are just golden. Tip: They’ll firm up as they cool, so pull them out when they look slightly underdone.
7. Cool on sheets for 5 minutes, then transfer to wire racks.

Bright and cheerful, these cookies have a melt-in-your-mouth texture with a vibrant lemon flavor. Try sandwiching them with lemon curd for an extra zingy treat.

Gingerbread Cookies

Every holiday season calls for the warm, spicy aroma of gingerbread cookies wafting through the kitchen. These classics are a must-bake, offering a perfect balance of sweetness and spice.

Ingredients

• 3 cups all-purpose flour (I always sift mine for extra fluffy cookies)
• 1 tsp baking soda (freshness is key here)
• 1/2 tsp salt (I use fine sea salt for a cleaner taste)
• 2 tsp ground ginger (the star of the show)
• 1 tsp ground cinnamon (for that warm depth)
• 1/4 tsp ground cloves (just a pinch makes all the difference)
• 3/4 cup unsalted butter, softened (room temp blends smoother)
• 3/4 cup brown sugar (packed tight for richness)
• 1 large egg (room temp eggs incorporate better)
• 1/2 cup molasses (I prefer dark for its robust flavor)

Instructions

1. Preheat your oven to 350°F. Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
3. In a large bowl, beat butter and brown sugar until light and fluffy, about 3 minutes. Tip: Scrape the bowl’s sides to ensure even mixing.
4. Beat in the egg until fully incorporated, then mix in the molasses.
5. Gradually add the dry ingredients to the wet, mixing just until combined. Tip: Overmixing leads to tough cookies.
6. Divide dough in half, wrap in plastic, and chill for at least 1 hour. Tip: Chilled dough is easier to handle and holds its shape better.
7. Roll out dough on a floured surface to 1/4-inch thickness. Cut into desired shapes.
8. Bake for 8-10 minutes, until edges are just set. Let cool on sheets for 2 minutes before transferring to wire racks.

These cookies come out crisp on the edges with a chewy center, packed with spicy warmth. Try sandwiching them with vanilla icing for an extra treat.

White Chocolate Macadamia Nut Cookies

Oven-ready and irresistible, these cookies blend creamy white chocolate with crunchy macadamia nuts for a perfect bite. They’re a crowd-pleaser any day.

Ingredients

– 1 cup unsalted butter, softened (I find room temp butter creams better)
– 1 cup granulated sugar (for that just-right sweetness)
– 1 cup packed brown sugar (adds depth)
– 2 large eggs (room temp eggs mix in smoother)
– 2 tsp vanilla extract (pure vanilla makes a difference)
– 3 cups all-purpose flour (sifted for lightness)
– 1 tsp baking soda (fresh for best rise)
– 1/2 tsp baking powder
– 1 tsp salt (balances the sweetness)
– 1 1/2 cups white chocolate chips (go for quality here)
– 1 cup macadamia nuts, roughly chopped (toasted nuts add extra crunch)

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Tip: Scrape the bowl sides for even mixing.
3. Beat in eggs one at a time, then stir in vanilla.
4. In another bowl, whisk together flour, baking soda, baking powder, and salt.
5. Gradually add dry ingredients to the wet, mixing just until combined. Tip: Overmixing leads to tough cookies.
6. Fold in white chocolate chips and macadamia nuts.
7. Drop dough by rounded tablespoons onto prepared sheets, 2 inches apart.
8. Bake for 10-12 minutes, until edges are golden but centers are soft. Tip: They firm up as they cool.
9. Let cool on sheets for 5 minutes, then transfer to wire racks.
Ethereal when warm, these cookies offer a chewy center with crispy edges. Serve with a cold glass of milk or crumble over vanilla ice cream for a decadent twist.

Pumpkin Cookies

These pumpkin cookies are a fall favorite, blending warm spices with soft, chewy texture. They’re perfect for sharing or savoring with a cup of coffee.

Ingredients

• 1 cup pumpkin puree (homemade or canned, but I swear by Libby’s for consistency)
• 1/2 cup unsalted butter, softened (room temp blends smoother)
• 1 cup granulated sugar (I sometimes swap half with brown sugar for depth)
• 1 large egg (room temp integrates better)
• 2 cups all-purpose flour (sifted to avoid lumps)
• 1 tsp baking soda (freshness matters, so check the date)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1 tsp ground cinnamon (the heart of the spice mix)
• 1/2 tsp ground nutmeg (freshly grated if you’re feeling fancy)
• 1/2 tsp ground cloves (just a pinch can elevate the flavor)

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper for easy cleanup.
2. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes.
3. Beat in the egg until fully incorporated, then mix in the pumpkin puree.
4. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
5. Gradually add dry ingredients to wet, mixing just until combined. Overmixing leads to tough cookies.
6. Drop dough by tablespoonfuls onto prepared sheets, spacing 2 inches apart.
7. Bake for 12-15 minutes, until edges are lightly golden. Cool on sheets for 5 minutes, then transfer to wire racks.

Zesty with spice and irresistibly soft, these cookies pair wonderfully with a vanilla glaze or a sprinkle of powdered sugar for extra sweetness.

Banana Oat Cookies

Unbelievably easy and healthy, these Banana Oat Cookies are your next guilt-free snack. Perfect for busy mornings or a quick energy boost, they’re naturally sweet and satisfying.

Ingredients

– 2 ripe bananas (the spottier, the sweeter) – 1 cup rolled oats (old-fashioned for texture) – 1/4 cup peanut butter (creamy or crunchy, your choice) – 1/2 tsp cinnamon (for that warm spice kick) – 1/4 cup dark chocolate chips (because chocolate makes everything better)

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper. 2. In a large bowl, mash the bananas until smooth. Tip: A fork works best here. 3. Stir in the oats, peanut butter, and cinnamon until well combined. 4. Fold in the chocolate chips gently. Tip: Reserve a few to press on top for a prettier finish. 5. Scoop tablespoon-sized portions onto the prepared baking sheet, flattening slightly. Tip: Wet your fingers to prevent sticking. 6. Bake for 15 minutes or until the edges are golden. 7. Let cool on the baking sheet for 5 minutes before transferring to a wire rack. Delightfully chewy with a hint of crunch, these cookies are a dream. Try them with a drizzle of honey or sandwiched with a scoop of almond butter for extra decadence.

Maple Cookies

Everyone loves a cookie that brings the cozy flavors of fall into any season. These maple cookies are simple, sweet, and irresistibly soft.

Ingredients

• 1 cup unsalted butter, softened (I find room temp butter creams better)
• 1 cup pure maple syrup, the darker the grade, the richer the flavor
• 1 large egg, room temp for even mixing
• 2 1/2 cups all-purpose flour, spooned and leveled for accuracy
• 1/2 tsp baking soda, fresh for maximum rise
• 1/4 tsp salt, to balance the sweetness

Instructions

1. Preheat your oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, cream the butter and maple syrup together until light and fluffy, about 3 minutes. Tip: Scrape the bowl’s sides halfway through for even mixing.
3. Beat in the egg until fully incorporated.
4. Whisk together flour, baking soda, and salt in a separate bowl. Gradually add to the wet ingredients, mixing just until combined. Tip: Overmixing leads to tough cookies.
5. Drop dough by rounded tablespoons onto prepared sheets, spacing 2 inches apart.
6. Bake for 10-12 minutes, until edges are golden but centers are still soft. Tip: Cookies firm up as they cool, so don’t overbake.
7. Let cool on sheets for 5 minutes, then transfer to wire racks.

Amazingly soft with a chewy center, these cookies boast a deep maple flavor. Serve them warm with a drizzle of extra maple syrup for an indulgent twist.

Espresso Cookies

Perfect for coffee lovers, these espresso cookies pack a caffeinated punch with a sweet, buttery finish. They’re crisp on the outside, chewy inside, and utterly addictive.

Ingredients

• 1 cup unsalted butter, softened (I find room temp butter blends smoother)
• 1 cup granulated sugar (for that perfect sweetness)
• 1 large egg (room temp eggs incorporate better)
• 2 tbsp instant espresso powder (the stronger, the better for that deep coffee flavor)
• 2 cups all-purpose flour (sifted to avoid lumps)
• 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). Line 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 until fully incorporated. Tip: Scrape down the sides of the bowl to ensure even mixing.
4. Mix in the instant espresso powder until the mixture is uniformly coffee-colored.
5. Gradually add the sifted flour, baking powder, and salt, mixing just until the dough comes together. Tip: Overmixing leads to tough cookies.
6. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Tip: Flatten slightly for even baking.
7. Bake for 10-12 minutes, or until the edges are 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.

Zesty with coffee flavor, these cookies are perfect with a glass of cold milk or as an afternoon pick-me-up. The contrast between the crispy edges and soft center makes every bite interesting.

Red Velvet Cookies

These red velvet cookies are a vibrant twist on the classic, combining rich cocoa with a striking color for a treat that’s as fun to make as it is to eat.

Ingredients

• 1 cup all-purpose flour (I always sift mine for extra fluffiness)
• 1/4 cup cocoa powder (Dutch-processed gives a deeper flavor)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, room temp (softens evenly for smoother mixing)
• 3/4 cup granulated sugar
• 1 large egg (room temp blends better)
• 1 tsp vanilla extract
• 1 tbsp red food coloring (gel-based for vibrant color)
• 1/2 cup white chocolate chips (because they’re a sweet contrast)

Instructions

1. Preheat your oven to 350°F. Line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
3. In another bowl, beat butter and sugar until light and fluffy, about 2 minutes. Tip: Scrape the bowl’s sides to ensure even mixing.
4. Add the egg, vanilla, and food coloring to the butter mixture. Mix until fully incorporated.
5. Gradually add the dry ingredients to the wet, mixing just until combined. Tip: Overmixing leads to tough cookies.
6. Fold in the white chocolate chips gently.
7. Scoop tablespoon-sized balls of dough onto the prepared sheet, spacing them 2 inches apart.
8. Bake for 10-12 minutes, until the edges are set but centers are soft. Tip: They’ll firm up as they cool.
9. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.

Biting into these cookies reveals a soft, chewy center with a slight crisp edge. The cocoa and white chocolate create a perfect balance of flavors. Serve them stacked high on a plate for a stunning dessert table centerpiece.

Conclusion

Delightful as they are easy, these 17 quick cookie recipes promise to sweeten your day with minimal fuss. Whether you’re a baking novice or a seasoned pro, there’s something here for everyone. We’d love to hear which recipes became your favorites—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy baking!