Cookies Perfect for Spring Archives - Family Cookie Recipes

Cream Cheese Sugar Cookies

Nellie — Wed, 29 Apr 2026 21:07:58 +0000

The softest, most pillowy Cream Cheese Sugar Cookies you’ll ever make. Cream cheese is the secret ingredient that keeps these thick, bakery-style sugar cookies perfectly soft for days — and they hold their shape beautifully when cut out.

These Cream Cheese Sugar Cookies are soft, thick, and hands-down the best sugar cookie recipe I’ve ever tried. I’ve tested a lot of sugar cookie recipes over the years, and after making these the first time, I never went back to any of the others.

The secret is the cream cheese. It adds a subtle richness to the dough that you can’t get from butter alone, and it’s what keeps these cookies so incredibly soft even days after baking. Whether you roll the dough out and cut it into shapes for holidays and special occasions, or just scoop and flatten them into simple circles for an everyday treat, this sugar cookie recipe with cream cheese delivers perfect results every single time.

Why You’ll Love This Recipe

Makes a big batch: This recipe yields about 36 cookies, making it ideal for parties, cookie exchanges, and gifting.
Bakery-soft texture: The cream cheese in the dough creates a thick, pillowy cookie that stays soft and moist far longer than a standard sugar cookie recipe.
Holds its shape when baked: This dough is sturdy enough to roll out and cut into shapes without spreading or losing detail — perfect for holidays and decorated cookies.
Simple ingredients: Everything you need is likely already in your kitchen. Just butter, sugar, cream cheese, an egg, flour, and a few flavor extras.
Foolproof frosting included: The almond-flavored buttercream frosting takes these over the top and spreads beautifully onto cooled cookies.

Ingredients in Cream Cheese Sugar Cookies

For the Cookies:

Butter — Use salted butter softened to room temperature. No margarine, and don’t melt it — melted butter will ruin the texture of the dough. Softened butter creams properly with the sugar to give you that perfect cookie consistency.
Sugar — Plain granulated sugar. Cream it with the butter and cream cheese for a full 2–3 minutes for the best texture.
Cream cheese — The star ingredient. It needs to be softened to room temperature just like the butter. Regular full-fat cream cheese gives the best results, but low-fat works in a pinch. This is what makes these cookies so uniquely soft and rich.
Egg — Just one, but it’s essential. It binds the dough together so the cookies bake properly and don’t crumble.
Vanilla extract — Use a good quality vanilla extract or vanilla bean paste for the best flavor.
Almond extract — This is optional but highly recommended. It’s subtle, but it takes the flavor of these cookies to a whole new level. Leave it out if you have allergies or prefer a plain vanilla flavor.
All-purpose flour — Standard all-purpose flour works best. Bread flour or pastry flour can be substituted if needed.
Baking powder — The leavening agent that helps these cookies rise just enough to stay thick and soft. Make sure yours isn’t expired.

For the Frosting:

Food coloring — Completely optional, but a fun way to customize these for holidays and special occasions.
Powdered sugar — Gives the frosting its thick, creamy, smooth texture.
Butter — Softened salted butter. Same rule as the cookie dough — no margarine.
Almond extract — Again, highly recommended for flavor. Vanilla extract works as a substitute.
Milk — Start with 2 tablespoons and add more to reach your preferred consistency. Almond milk, coconut milk, or oat milk all work as dairy-free alternatives.

Tips for the Best Cream Cheese Sugar Cookies

Don’t add extra flour before chilling. Sugar cookie dough is supposed to be sticky before it’s chilled — that’s normal. Adding extra flour to compensate will throw off the wet-to-dry ratio and make your cookies dry and crumbly. Chill first, then see if you need to adjust.
Don’t melt the butter. This is the most common mistake. Melted butter will cause your cookies to spread flat and lose that thick, soft texture. Softened, not melted.
Cream the butter and sugar well. A full 2–3 minutes of creaming makes a real difference in the final texture. Don’t cut this step short.
Roll to exactly ¼ inch. Too thin and the cookies will be crispy and fragile. Too thick and the centers won’t bake through. A ¼ inch thickness is the sweet spot for soft, perfectly baked sugar cookies.
Pull them out early. If the bottom edges are just barely beginning to turn golden, they’re done. The cookies will continue to bake on the hot pan for a few minutes after you take them out of the oven. Waiting until the tops look golden means they’re already overbaked.
Cool completely before frosting. Frosting warm cookies will cause the frosting to melt and slide right off. Give them the full time on the cooling rack before decorating.
Use parchment paper or a silicone baking mat. The cookies slide off cleanly every time without any sticking or scraping.

How to Store Cream Cheese Sugar Cookies

At room temperature: Store in an airtight container for up to 5 days. These cookies stay softer for longer than standard sugar cookies, thanks to the cream cheese in the dough.

In the freezer (baked and frosted): Allow the frosting to set at room temperature for about an hour until firm. Arrange cookies in a single layer on a baking sheet and flash freeze for 1–2 hours until solid. Transfer to an airtight container with sheets of parchment paper between layers. Freeze for up to 2 months. Thaw at room temperature before serving.

In the freezer (unbaked dough): Shape the dough into a flat disc, wrap tightly in plastic wrap, and freeze for up to 3 months. Thaw overnight in the refrigerator before rolling and cutting.

Cream Cheese Sugar Cookies Recipe

Cream Cheese Sugar Cookies are soft, thick and easily the best sugar cookie recipe I've ever tried. These sugar cookies hold their shape when baked and they are moist and perfectly sweet too!

Course Cookies

Cuisine American

Keyword Cream Cheese Sugar Cookies

Prep Time 20

Cook Time 10

Chill Time 2

Servings cookies

Calories 221kcal

Author Jessica & Nellie

Ingredients

1 ½ cups sugar
1 cup butter softened to room temp
8 oz cream cheese softened to room temp
1 egg
1 tsp vanilla
½ tsp almond extract
3 ½ cups flour
1 tsp baking powder

Frosting:

4 cups powdered sugar
½ cup butter softened
1 tsp almond extract
milk to desired consistency about 2-4 Tbsp
food coloring optional

Instructions

Preheat oven to 375°F. Line 2 baking sheets with parchment and set aside.
Mix sugar, butter, cream cheese together for about 2-3 minutes with an electric mixer.
Add egg, vanilla and almond extract and mix for another 1-2 minutes. Add the flour and baking powder and mix just until mixed in and smooth.
Place the dough in an airtight container and chill for at least 2 hours. When you are ready to make the cookies, roll out on floured surface to about 1/4” thick and cut out with cookie cutters. (If you prefer to just make circle cookies, you can scoop out tablespoons of dough and roll into a ball. Place on the cookie sheet and use the bottom of a measuring cup or glass to flatten the ball to a 1/4" thickness.)
Bake for 8-10 minutes…just until barely turning golden on edges. Cool on cookie sheets for about 5-10 minutes before transferring to a wire rack to cool completely.
To make the frosting, mix all of the frosting ingredients together with a mixer until smooth. Use a knife to spread the frosting onto the completely cooled cookies.

Notes

Store sugar cookies in an airtight container for up to 5 days. Freeze in layers separated with parchment or wax paper for up to 2 months.

Nutrition

FAQs

What does cream cheese do in sugar cookies? Cream cheese adds moisture and a subtle richness to the dough that standard butter-only sugar cookies don’t have. It’s what keeps these cookies thick and soft instead of crispy or dry, and it also gives them a very slight tang that makes the flavor more complex and bakery-like.

Do cream cheese sugar cookies need to be refrigerated? The baked cookies don’t need to be refrigerated and are fine at room temperature in an airtight container for up to 5 days. The unbaked dough, however, must be chilled for at least 2 hours before rolling — this is what makes the dough workable and gives you clean, sharp shapes when cutting.

Can I make cream cheese sugar cookies without almond extract? Yes. The almond extract is optional and can be left out entirely or replaced with additional vanilla extract. The cookies will still be delicious — the almond extract just adds an extra layer of flavor that I personally love.

Can I use low-fat or non-fat cream cheese? You can, but full-fat regular cream cheese gives the best texture and flavor. Low-fat versions have more water content, which can make the dough slightly stickier and affect the final texture of the cookies.

Why is my cream cheese sugar cookie dough too sticky? Sticky dough before chilling is completely normal for this recipe — resist the urge to add more flour. Place the dough in an airtight container and chill it for the full 2 hours. Once cold, it becomes much more workable and easy to roll out.

Can I freeze decorated cream cheese sugar cookies? Yes. Let the frosting set for about an hour at room temperature until firm, then flash freeze the cookies in a single layer on a baking sheet before transferring to an airtight container with parchment between layers. They’ll keep in the freezer for up to 2 months.

Can I make cream cheese sugar cookies without a cookie cutter? Absolutely. Scoop tablespoon-sized portions of dough, roll into smooth balls, place on the baking sheet, and flatten to about ¼ inch with the bottom of a glass or measuring cup. You’ll get perfectly round circle cookies without needing any special tools.

How do I keep sugar cookies soft? Two things: the cream cheese in the dough and proper storage. The cream cheese naturally keeps these cookies moist and soft longer than a standard recipe. Once baked and cooled, store them in an airtight container at room temperature and they’ll stay soft for up to 5 days.

More Sugar Cookie Recipes to Try

If you loved these Cream Cheese Sugar Cookies, here are a few more favorites worth baking next:

Frosted Lemon Sugar Cookies — Soft sugar cookies with a bright lemon flavor and fluffy frosting. Fancy enough for a special occasion, easy enough for any day of the week.
Buttermilk Sugar Cookies — A classic soft sugar cookie made with buttermilk for an extra tender, melt-in-your-mouth texture.
Easter Sugar Cookies — A fun, festive cut-out cookie perfect for decorating with kids. Works beautifully with this same cream cheese frosting recipe.
Lemon Jello Sugar Cookies — Made with Jello mix for a pop of color and flavor. Easy to customize for any holiday or occasion by switching up the Jello flavor.

These Cream Cheese Sugar Cookies are the kind of recipe you make once and never stop making — soft, thick, and bakery-perfect every single time, with that little something extra that keeps everyone coming back for more.

The post Cream Cheese Sugar Cookies appeared first on Family Cookie Recipes.

Lemon Oatmeal No Bake Cookies

Nellie — Wed, 15 Apr 2026 14:42:38 +0000

Lemon Oatmeal No Bake Cookies made easy with sugar, milk, oats, butter & lemon pudding mix for a delightful tangy no-bake cookie!

I’ve been making traditional No Bake Cookies with chocolate, peanut butter and oats for many years and we all love them. I recently found this recipe for Lemon No Bakes and was intrigued with the flavor! I love lemon. They are absolutely amazing! We were eating them by the spoonful before the cookies were set!

Lemon No Bake Cookies only need 6 ingredients and about 10 minutes of prep time. The lemon pudding mix in the recipe adds a great amount of lemon flavor! The cookies take just a few minutes to set up and then they are ready to eat.

Ingredients in Lemon No Bake Cookies

Sugar – Yep, you need sugar to make cookies. You will need 1 1/2 cups of granulated sugar.

Butter – The recipe calls for 3/4 cup of butter (1 1/2 sticks). For best results, use real butter.

Milk – Any type of milk will work fine. I usually use 2% because that’s what I have on hand, but you can even use a non-dairy alternative if you’d like.

Lemon pudding mix – You need a small box (3.4 oz) of instant lemon pudding.

Oats – Quick oats work best in no bake cookies. You will need 3 1/2 cups.

Vanilla – The higher the quality of the vanilla, the better. You could even add a little bit of lemon extract if you really want to intensify the lemon flavor in the cookies. Be careful not to add too much though – extracts are pretty strong!

How to add more Lemon Flavor

These cookies use a whole box of lemon instant pudding mix, but I’m all for adding even more lemon flavor! Here are some ideas:

Add ½ tsp lemon extract or lemon emulsion. Flavor tip: lemon emulsion tastes so much better than lemon extract, but it’s something you’ll need to order from online, rather than pick up in the grocery store.
Add 2-3 drops of lemon essential oil! I add this to my tea all the time so I keep it on hand. If you happen to have it in your pantry too, add a few drops to really add some zing!
Have a fresh lemon? Wash it well then grate some zest and add it to the mixture while cooking. Lemon zest adds some delightful fresh lemon flavor! I’d start with 1-2 teaspoons and go from there.
Lemon juice will increase that lemon flavor too! You can use fresh or bottled. BUT, if I were you, I’d add maybe 1 TBSP and taste the cookies and see how you like it. Surprisingly enough, adding lemon juice will add some tartness, but just about every other suggestion above will increase the actual lemon flavor more than just lemon juice.

Storing No-Bake Cookies

You’ll want to store no-bake cookies in an airtight container on the counter for up to 5 days. You can store them in the fridge if you’d like; they will last a couple days longer and I think eating them chilled tastes amazing!

Lemon Oatmeal No Bake Cookies

Lemon Oatmeal No Bake Cookies are simple oatmeal cookies made with just a few ingredients. Delicious no bake cookie recipe packed with lemon flavor!

Course Cookies

Cuisine American

Keyword Lemon Oatmeal No Bake Cookies

Prep Time 10

Servings cookies

Calories 194kcal

Author Jessica & Nellie

Ingredients

1 ½ cups sugar
¾ cup butter
⅔ cup milk
3.4 oz instant lemon pudding
3 ½ cups quick oats
1 tsp vanilla

Instructions

In a large saucepan, mix sugar, butter and milk over medium heat. Stirring occasionally, melt and bring to a boil.
Let the mixture boil for 5 minutes. Remove from heat. Add the vanilla and then whisk in the pudding until mixture is smooth. Stir in the oats.
Drop by spoonfuls onto a cookie sheet lined with wax paper. Let the cookies cool before removing from the wax paper. Can be stored at room temperature or in the refrigerator.

Nutrition

Can you use ready-made pudding instead of the mix?

I don’t suggest using pudding that’s already been made because the amount of liquid vs pudding mix in this recipe is very different! This cookie recipe calls for just ⅔ cup milk for the entire 3.4oz box of pudding mix. We also add butter in the recipe, which is something instant pudding doesn’t need.

CAN NO BAKE COOKIES BE FROZEN?

Yes, these cookies can absolutely be frozen. It will help them firm up, and in my opinion, taste better! Especially in the summer. Although, mine are always eaten before I even open the freezer!

WHICH OATS ARE BEST FOR NO BAKE COOKIE RECIPE?

Different recipes will call for different kinds of oats, but to make the best No Bake Cookies, you should use quick oats. Using different kinds of oats will change the texture of the cookies, and you risk them not setting up right. Being the main ingredient in this recipe, it’s important to get the right kind of oats.

Do you love No Bake Cookies as much as we do? We have gathered all of our favorite No Bake Cookie recipes together here! I love no bake cookies because they are so fast and easy to make!

WILL NO BAKE COOKIES STICK TO FOIL?

I’ve seen these cookies stick to aluminum foil before, but it doesn’t always. To avoid the hassle and the risk I would recommend using wax paper or parchment paper as that’s what’s always worked for me!

DO NO BAKE COOKIES NEED TO BE REFRIGERATED?

Putting No Bakes in the fridge will help the cookies to hold a firmer shape. They also will last longer if you keep them in the fridge.

However, they technically don’t need to be refrigerated. You can store them in an airtight container in room temperature and they will be fine.

HOW LONG DOES IT TAKE FOR NO BAKE COOKIES TO SET UP?

These cookies only take about 15-20 minutes to cool and set up at room temperature, but you can reduce that time by at least half if you let them set up in the refrigerator. If you prefer the taste and texture of these cookies at room temperature just make sure to remove them from the refrigerator once set. You can definitely eat them while cold though too!

Love lemon? Here are some of our favorite lemon cookies!

Lemon Oatmeal No Bake Cookies are simple oatmeal cookies made with just a few ingredients. Delicious no bake cookie recipe packed with lemon flavor!

The post Lemon Oatmeal No Bake Cookies appeared first on Family Cookie Recipes.

CARROT CAKE COOKIES with CREAM CHEESE FROSTING

Jessica — Mon, 30 Mar 2026 17:45:35 +0000

Carrot Cake Cookies made from scratch with butter, sugar, egg, shredded carrots & cinnamon, then topped with cream cheese frosting and walnuts! Perfect for Easter!

Carrot Cake Cookies for Easter

The Best Parts of Carrot Cake – In Cookie Form: These cookies deliver warm cinnamon flavor and tender, buttery texture with real shredded carrots, giving you classic carrot cake vibes without the need for slicing or layering.
A frosting That Steals the Show: A thick, creamy frosting made with a full block of cream cheese adds rich tanginess that perfectly balances the sweet cookie base.
Finished with a Perfect Crunch: Chopped walnuts on top add texture and a nutty finish that complements the soft cookies and smooth frosting, making every bite feel bakery-worthy.

Ingredients for Carrot Cookies with Cream Cheese Frosting

Butter: ½ cup salted butter adds rich flavor and creates a soft, tender cookie texture.

Sugars: Granulated sugar provides structure and sweetness, while brown sugar adds moisture and a subtle caramel-like depth.

Egg: 1 large egg binds the ingredients together and helps create a chewy, cohesive cookie.

Leavening agents: Baking powder and baking soda work together to give the cookies a light lift and soft, cake-like texture.

Flour: Using 1 ½ cups all-purpose flour provides structure, giving the cookies enough stability to hold the carrots and frosting.

Cinnamon: Ground cinnamon adds warm, classic carrot cake flavor throughout each bite.

Carrot: ¾ cup finely shredded carrots add natural sweetness and moisture, keeping the cookies soft and flavorful.

Cream Cheese Frosting

Cream cheese: One 8-ounce block cream cheese, room temperature, creates a rich, tangy base that complements the sweetness of the cookies.

Sugar: Powdered sugar sweetens the frosting while giving it a smooth, spreadable consistency.

Walnuts: 1 cup chopped walnuts add a crunchy texture that finishes the cookies perfectly. We love how the earthy flavor of the chopped walnuts pairs with the sweetness of the frosting and carrots. Adding chopped walnuts is completely optional; you can swap them out for pecans if you prefer.

Tips for making this Carrot Cake Cookie Recipe

Full instructions in the recipe card below, but here are a few tips to help the baking process go smoothly!

Shred the carrots very finely: I recommend using a fine grater to shred your carrots. This helps better distribute the carrot flavor and helps prevent you from having crunchy pieces of carrot in your cookies.
Soften the cream cheese first: Room-temperature cream cheese blends smoothly with powdered sugar, while cold cream cheese can cause lumpy frosting.
Use the right size scoop: A #40 cookie scoop creates evenly sized cookies for consistent baking, but a large spoon works just as well if you don’t have one.
Cool completely before frosting: I recommend letting your cookies cool before frosting them so the frosting doesn’t start sliding off the cookies. This is mostly a risk right after the cookies come out of the oven, but they don’t take long to cool.

Carrot Cake Cookies with Cream Cheese Frosting

Carrot Cake Cookies made from scratch with butter, sugar, egg, shredded carrots & cinnamon, then topped with cream cheese frosting and walnuts!

Course Cookies, Dessert

Cuisine American

Keyword carrot cake cookies, Carrot Cake Cookies with Cream Cheese Frosting

Prep Time 20

Cook Time 11

Total Time 31

Servings cookies

Calories 409kcal

Author Jessica & Nellie

Ingredients

½ cup salted butter
½ cup granulated sugar
½ cup brown sugar
1 egg
1 tsp baking powder
½ tsp baking soda
1 ½ cups all-purpose flour
2 tsp cinnamon
¾ cup carrots finely shredded

Frosting

8 oz cream cheese room temperature
2 cups powdered sugar
1 cup walnuts chopped

Instructions

Preheat your oven to 350°F. Line two baking sheets with parchment and set aside.
Combine your butter, granulated sugar, and brown sugar in a large mixing bowl. Use an electric mixer to beat the ingredients together on high speed until smooth.
Add the egg, beat again until it's thoroughly combined with the creamed sugar. Reduce the speed of your hand mixer and gently whisk in the flour, baking powder, baking soda, and cinnamon.
Fold in the shredded carrots, making sure that they are evenly distributed throughout your cookie dough. Use a large standard size cookie scoop or a large spoon to drop balls of cookie dough onto a baking sheet. Bake for 11 minutes.
Let your cookies cool on the pan for a few minutes and then transfer them to a wire cooling rack for 20 minutes. While your cookies are cooling, prepare your frosting. Whisk together the cream cheese and powdered sugar until smooth and creamy.
Use a piping bag or spatula to frost your cookies and then top them with the crushed walnuts. Serve and enjoy!

Notes

Store leftover cookies in an airtight container in the fridge for up to 5 days.

Cookies can be frozen for up to 2 months.

Nutrition

How long are these cookies good for?

Store your cookies in an airtight container in the fridge for up to 5 days. We prefer these cookies chilled, but they are also great at room temperature. Try to avoid stacking the cookies if you can.

Can I freeze these frosted carrot cake cookies?

The cookies freeze best unfrosted; add the cream cheese frosting and walnuts after thawing for the freshest taste.

Can I use pre-shredded carrots?

It’s best to shred fresh carrots yourself, as pre-shredded carrots are thicker and drier and won’t blend into the dough as well.

What alternate topping can I make instead of cream cheese frosting?

If you don’t like cream cheese you can make buttercream frosting instead. Replace the cream cheese with 1 cup of softened butter and a teaspoon of vanilla extract.

Enjoy more of our favorite Spring inspired cookies here:

These Spring Spritz Cookies are soft, buttery shortbread cookies made with just five simple ingredients, plus colorful M&Ms for a fun floral touch. They’re a cheerful treat that’s perfect for spring baking!
Sprinkle Cookies are soft, chewy sugar cookies loaded with colorful sprinkles, making them a fun and festive treat. Perfect for celebrating any holiday, they’re as delightful to look at as they are to eat.
Crisp on the outside and soft and chewy on the inside, these Lemon Crinkle Cookies are an ideal treat for spring baking.
Cheesecake Cookies bring all the rich, creamy flavor of classic cheesecake into an easy, handheld cookie. Soft graham cracker cookies bake with a cheesecake filling and finished with your favorite fruit or pie topping for a simple but impressive treat.
Our Lemon Blueberry Muffin Cookies are made from scratch with fresh blueberries and bright lemon flavor in every bite. A bakery-style treat you’ll love!

Carrot Cake Cookies are soft, flavorful cookies made from scratch with shredded carrots, warm cinnamon, and buttery sweetness. Topped with creamy cream cheese frosting and crunchy walnuts, they’re a handheld version of classic carrot cake that’s perfect for any occasion.

The post CARROT CAKE COOKIES with CREAM CHEESE FROSTING appeared first on Family Cookie Recipes.

CADBURY MINI EGG COOKIES

Nellie — Fri, 20 Mar 2026 16:28:01 +0000

These Cadbury Mini Egg Cookies are soft, chewy, and loaded with your favorite Easter candy. Made with crushed Cadbury Mini Eggs and mini chocolate chips, these cookies come together quickly with simple pantry ingredients and are guaranteed to disappear fast. Whether you’re baking for Easter, a spring celebration, or just because a bag of Mini Eggs found its way into your cart, this recipe delivers every time.

Recipe Highlights

Freezer-friendly: Both the baked cookies and the unbaked dough freeze beautifully for whenever a cookie craving strikes.
The ultimate Easter cookie: Crushed Cadbury Mini Eggs baked into a chewy chocolate chip cookie make this a seasonal treat that’s hard to resist.
Quick and easy: No chilling required and just 10 minutes of bake time means fresh cookies on the table in under 30 minutes.
Soft and chewy texture: A touch of cornstarch in the dough gives these cookies their perfectly tender, chewy consistency.
Pantry-friendly ingredients: Aside from the Mini Eggs, everything you need is likely already in your kitchen.
Great for sharing: This recipe makes about 30 cookies, making it perfect for Easter gatherings, cookie exchanges, or neighbor gifts.

Ingredients in Cadbury Mini Egg Cookies

Butter: Softened to room temperature, butter creates the rich flavor and chewy texture that makes these cookies so irresistible. Real butter works best here.
Granulated sugar: Adds sweetness and helps give the cookies their slightly crisp edges.
Brown sugar: Fresh, lightly packed brown sugar adds moisture and a subtle caramel depth to the dough.
Vanilla extract: Two teaspoons of vanilla round out the flavor and complement the chocolate and candy coating beautifully.
Eggs: Two large eggs add structure and richness to the dough and help bind everything together.
All-purpose flour: Provides the structure for the cookies. If needed, a gluten-free flour substitute can be used.
Cornstarch: Just one teaspoon makes a noticeable difference, giving these cookies their signature soft and chewy texture.
Baking soda: Acts as the leavening agent to help the cookies rise and spread just the right amount.
Cadbury Mini Eggs: One 10-ounce bag, crushed into large chunks. Place them in a zip-top bag and use a meat mallet to break them up — you want chunky pieces, not a fine powder.
Mini chocolate chips: Mini chips distribute more evenly throughout the dough, but regular semi-sweet chips work just as well.

Tips for the Best Cadbury Mini Egg Cookies

Full instructions can be found on the recipe card below, but here are a few helpful tips.

Don’t melt the butter: Softened butter is key. Melted butter will change the texture and cause the cookies to spread too much.
Cream the butter and sugars well: Taking 2–3 minutes to cream them together properly improves the overall consistency of the cookie.
Crush the Mini Eggs in chunks: Large pieces give you bursts of candy in every bite. Avoid crushing them into powder.
Reserve some Mini Eggs for the tops: Pressing a few pieces onto each dough ball before baking makes the cookies look as good as they taste.
Don’t overbake: Pull the cookies when the edges are just barely golden — they’ll continue to set on the pan as they cool.
Use a cookie scoop: This keeps all your cookies uniform in size so they bake evenly.

Storage Instructions

Store baked cookies in an airtight container at room temperature for up to 3–4 days.

To freeze baked cookies, place them in an airtight container and freeze for up to 6 months. To freeze the dough, scoop into balls, freeze flat on a baking sheet, then transfer to a zip-top bag. Bake straight from frozen, adding 1–2 minutes to the bake time.

Cadbury Mini Egg Cookies

Cadbury Mini Egg Cookies are soft, chewy and filled with your favorite Easter candy! Chewy cookie recipe made with chocolate chips and crushed Cadbury Mini Eggs.

Course Cookies

Cuisine American

Keyword Cadbury Mini Egg Cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 230kcal

Author Jessica & Nellie

Ingredients

1 cup butter softened to room temperature
½ cup sugar
1 ¼ cups brown sugar lightly packed
2 tsp vanilla extract
2 large eggs
3 cups flour
1 tsp cornstarch
1 tsp baking soda
10 oz bag Cadbury Mini Eggs crushed (I placed them in a Ziplock bag and crushed with a meat mallet – don’t crush them too much because you want fairly large chunks in the cookies).
1 cup mini chocolate chips

Instructions

Preheat oven to 350°. Line a baking sheet with parchment paper or a silicone baking mat.
Beat butter and sugars together for 2-3 minutes. Add eggs and vanilla and beat for another 1-2 minutes.
In a separate bowl, mix the flour, cornstarch and baking soda together.
Add the flour mixture to the butter mixture and mix just until well combined. Stir in the crushed Cadbury Mini Eggs and the chocolate chips. (I like to reserve about 1/4 cup of the mini eggs to use on the tops of the cookies).
Use a cookie scoop to scoop the dough into heaping tablespoonfuls onto the prepared cookie sheets. Press a few Mini Egg pieces onto the top of each cookie ball.
Bake for about 10 minutes or until the edges barely begin to brown. Cool on the cookie sheet for a few minutes before transferring to a wire rack to cool completely.

Nutrition

FAQs

Do I need to chill the dough? No, this dough does not require chilling. It bakes up perfectly as-is. If you do chill it ahead of time, let it sit at room temperature for about 30 minutes before baking.

Can I use regular-sized chocolate chips instead of mini? Yes. Mini chips distribute more evenly, but regular semi-sweet chocolate chips work just fine in this recipe.

How do I crush the Cadbury Mini Eggs without making powder? Place the Mini Eggs in a zip-top bag and gently tap with a meat mallet. You’re looking for chunky, uneven pieces — not a fine dust. A few gentle strikes is usually all it takes.

Can I freeze the cookie dough? Absolutely. Scoop the dough into balls, freeze on a baking sheet, then store in a freezer-safe bag for up to 6 months. Bake from frozen with an extra 1–2 minutes added to the bake time.

How do I soften butter quickly? Use the defrost setting on your microwave in 10–20 second intervals, checking often. The butter should indent when pressed, but not be greasy or melted.

More delicious Easter cookie recipes to try:

Easter Sugar Cookies are simple buttery cookies topped with white chocolate ganache, sprinkles, and chocolate eggs for an easy and adorable Easter treat.
Made with a brownie mix, mini chocolate chips, and festive sprinkles, Easter Brownie Blossom Cookies are a rich, chocolaty holiday cookie the whole family will love.
Rolled in pastel sanding sugar and topped with a chocolate kiss, these Easter Blossom Cookies are a lovely, festive family favorite that couldn’t be simpler to make.
From scratch and lightly frosted, Easter Egg Sugar Cookies are a delicious Spring treat made with simple ingredients that make a beautiful addition to any holiday dessert table.
A soft and chewy cookie cake made with butter, brown sugar, and chocolate chips, this Easter Cookie Cake is finished with vanilla buttercream and chocolate eggs for a show-stopping Easter dessert.

These Cadbury Mini Egg Cookies are a simple, festive treat that’s perfect for the Easter season — chewy, chocolatey, and packed with candy crunch in every single bite.

The post CADBURY MINI EGG COOKIES appeared first on Family Cookie Recipes.

GLAZED MANDARIN ORANGE COOKIES

Nellie — Wed, 25 Feb 2026 18:48:16 +0000

Glazed Mandarin Orange Cookies are soft, citrusy cookies made with canned mandarin oranges and finished with a simple orange glaze for extra flavor. This easy cookie recipe uses basic pantry ingredients and delivers bright orange flavor without being overpowering.

Why You’ll Love These Glazed Mandarin Orange Cookies

Perfect for citrus lovers: If you enjoy orange-flavored desserts, these cookies deliver a bright, fresh flavor in an easy homemade cookie.
Made with canned mandarin oranges: Using canned mandarins keeps this recipe easy and consistent, while adding moisture and real citrus flavor to every bite.
Soft, tender cookie texture: These cookies bake up soft and slightly cakey, making them perfect for glazing and stacking without drying out.
Simple orange glaze: The glaze is made with powdered sugar, orange extract, and reserved mandarin juice, adding sweetness and extra citrus flavor without complicating the recipe.
Quick and easy cookie recipe: From start to finish, these cookies come together fast, making them great for weeknight baking, parties, or last-minute desserts.

Ingredients in Mandarin Orange Cookies

Butter – You will need 1/2 cup (1 stick) of butter, softened to room temperature. Real butter definitely works best!
Sugar – You will need 1/2 cup of granulated sugar for the cookie recipe.
Brown Sugar – For best results, make sure your brown sugar is fresh.
Egg – Just one large egg helps to bind all of the other ingredients together.
Orange extract – Orange extract is pretty strong, so be careful not to use too much! One teaspoon will provide a subtle orange flavor, so if you want it to be a little stronger, you may want to use closer to two.
Baking soda – A teaspoon of baking soda acts as the leavening agent, so make sure it isn’t old or expired.
Salt – Just a half teaspoon of salt helps to bring out all of the other flavors in the cookies.
Flour – All-purpose flour works best in the recipe, but you can use a gluten-free substitute if needed.
Mandarin oranges – You will need an 11-ounce can of mandarin oranges. Use a strainer to strain out all of the liquid from the can, but make sure to reserve at least some of the juice to help make the glaze. Once the mandarin oranges are drained, you can put them on a plate or cutting board and mash them up with the back of a fork. Do not re-drain the oranges after mashing.
Powdered sugar – A cup of powdered sugar provides the base for the glaze.
Orange extract – A half teaspoon of orange extract kicks up the orange flavor quite a bit!
Reserved juice from mandarin oranges – You will need about 2-3 tablespoons of the reserved mandarin orange juice to provide the rest of the liquid for the glaze. Add as much as you’d like to bring the glaze to your desired consistency.

Tips and Tricks

Glaze after cooling: This prevents the glaze from melting and running off the cookies.
Do not melt the butter: Softened butter is essential for proper creaming and cookie texture.
Drain mandarins well before mashing: Excess liquid can affect the dough consistency.
Do not overmix after adding the fruit: Mixing just until combined keeps the cookies soft.
Do not overbake: Cookies may look slightly underdone but will set as they cool.

Storage Instructions

Room temperature: Store cookies in an airtight container for up to 3–4 days.
Refrigerator: Not recommended, as refrigeration can dry out the cookies.
Freezing (unfrosted): Freeze baked cookies without glaze for up to 3 months.
Freezing (glazed): Possible, but the best texture is achieved by glazing after thawing.

Glazed Mandarin Orange Cookies Recipe

Glazed Mandarin Orange Cookies made with canned mandarin oranges and topped with a simple orange glaze. Simple cookie recipe with lots of orange flavor!

Course Cookies

Cuisine American

Keyword Glazed Mandarin Orange Cookies

Prep Time 10

Cook Time 8

Servings cookies

Calories 95kcal

Author Jessica & Nellie

Ingredients

½ cup butter softened
½ cup light brown sugar
½ cup sugar
1 egg
1-2 tsp orange extract
1 teaspoon baking soda
½ teaspoon salt
2 ½ cups flour
1 can 11 oz mandarin oranges, drained (reserve the juice)

Glaze

1 cup powdered sugar
½ tsp orange extract
2-3 Tbsp reserved juice from mandarin oranges

Instructions

Preheat oven to 350°.
In a large bowl, cream the butter with the sugars for about 2-3 minutes. Add the egg and orange extract and beat for another 1-2 minutes. (One teaspoon of orange extract yields a fairly subtle orange flavor in the cookies, so if you want more orange flavor, go ahead and add a little more.)
Add the flour, baking soda and salt and mix until well combined.
Once the mandarin oranges are drained, place them on a plate and mash them with a fork. Don’t re-drain the oranges, and then add them to the dough. Mix just until combined.
Use a cookie scoop to scoop the dough onto cookie sheets that have been lined with parchment paper or silicone baking mats.
Bake cookies for 8-9 minutes. Allow the cookies to cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
To make the glaze, mix the powdered sugar, orange extract and about 2 tablespoons of reserved mandarin orange juice together. Add more juice as needed to achieve the desired consistency. Spoon or drizzle about 1 teaspoon of glaze onto each cookie.

Nutrition

FAQs

Can I use fresh oranges instead of canned mandarin oranges?
Canned mandarin oranges work best for consistent moisture and flavor, but fresh oranges can be used if finely chopped and well-drained.

How strong is the orange flavor?
The flavor is bright but balanced. You can increase the orange extract slightly if you prefer a stronger citrus taste.

Why are my cookies too soft or sticky?
This can happen if the mandarins weren’t drained well enough or if the cookies were underbaked. Let them cool completely before glazing.

Can I make the dough ahead of time?
Yes. The dough can be refrigerated for up to 24 hours before baking.

Do these cookies freeze well?
Yes. Freeze the cookies without glaze, then thaw and glaze before serving for best results.

CAN I FREEZE GLAZED COOKIES?

Yes, these cookies freeze wonderfully, but I think the freezing process works much better if you freeze the cookies without the glaze. Simply place the cookies into an airtight container and freeze for up to three months. Let the cookies thaw on the counter before eating so that they are softer enough to bite into. This only takes a few minutes for a single cookie or two. When the cookies are thawed, you can easily mix up some glaze and put it on top.

More delicious orange cookie recipes to try:

Chocolate Orange Pinwheel Cookies are soft, buttery slice-and-bake cookies with a rich chocolate filling and bright orange flavor, creating a beautiful swirl that’s perfect for holiday cookie trays and special occasions.
With a chewy orange cookie base and a rich chocolate topping, Fudge Topped Orange Cookies deliver the classic chocolate-orange flavor combination in every bite.
Baked with orange juice concentrate in both the dough and frosting, Frosted Orange Juice Cookies are soft, citrus-forward treats with bold orange flavor throughout.
Perfect for afternoon tea or everyday baking, Orange Shortbread Cookies are crisp, buttery cookies with a light citrus flavor that brightens any moment.
Made extra soft with sour cream and vanilla pudding mix, Orange Creamsicle Cookies combine orange extract and white chocolate chips for a nostalgic creamsicle-inspired flavor.

These Glazed Mandarin Orange Cookies are an easy homemade cookie recipe made with canned mandarin oranges and a simple orange glaze, perfect for citrus lovers.

The post GLAZED MANDARIN ORANGE COOKIES appeared first on Family Cookie Recipes.

STRAWBERRY LEMONADE CAKE MIX COOKIES

Nellie — Wed, 04 Feb 2026 21:02:23 +0000

Strawberry Lemonade Cake Mix Cookies are soft, crinkly cookies made with a lemon cake mix and freeze-dried strawberries for the perfect balance of tart and sweet. With just five simple ingredients, these cookies come together fast and are an easy option for spring, summer, or anytime you want a bright, fruity dessert.

Recipe Highlights

Easy to customize. Swap the freeze-dried strawberries for raspberries or blueberries to change up the flavor.
Only 5 ingredients. No complicated steps or long ingredient list—just mix, scoop, and bake.
Soft, crinkle-style cookies. Rolling the dough in powdered sugar creates that classic cracked top as they bake.
Bright, fresh flavor. Lemon and strawberry balance each other perfectly without being overly sweet.

Ingredients You’ll Need

Powdered sugar: Coats the dough balls and creates the signature crinkle finish once baked.
Lemon cake mix: Acts as the base of the cookies, providing lemon flavor and structure without extra measuring.
Freeze-dried strawberries: Add concentrated strawberry flavor without extra moisture; crushing them creates both flavor and color.
Eggs: Bind the dough together and help create a soft, chewy texture.
Oil: Keeps the cookies tender; vegetable, canola, coconut oil, or melted butter all work well.

Tips for Perfect Cake Mix Crinkle Cookies

Cake mix cookies are simple, but a few small details make a big difference.

Slightly underbake. The cookies will finish setting on the baking sheet as they cool.
Preheat the oven fully so the cookies bake evenly and crinkle properly.
Use a cookie scoop for evenly sized cookies that bake at the same rate.
Don’t overmix after adding the strawberries or the dough will turn completely pink.
Pack on the powdered sugar. A heavy coating helps create those beautiful cracks.

Storage & Freezing

How long do these cookies last?

Once cooled, store cookies in an airtight container at room temperature for 3–4 days. Adding a slice of bread to the container helps keep them soft longer.

Can you freeze cake mix cookies?

Yes, these cookies freeze very well. Place cooled cookies in an airtight container and freeze for up to 3 months. Thaw at room temperature before serving.

Strawberry Lemonade Cake Mix Cookies

Strawberry Lemonade Cake Mix Cookies made with a lemon cake mix and freeze dried strawberries. Only 5 ingredients to make these soft crinkle cookies that are the perfect balance of tart and sweet.

Course Cookies

Cuisine American

Keyword Strawberry Lemonade Cake Mix Cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 117kcal

Author Jessica & Nellie

Ingredients

15.25 oz lemon cake mix
1 oz freeze dried strawberries
2 large eggs
½ cup canola or vegetable oil
½ cup powdered sugar

Instructions

Preheat your oven to 350°.
Line two cookie sheets with parchment paper or silicone baking mats.
In a large bowl mix together the cake mix, oil, and eggs.
In a separate bowl, crush the freeze dried strawberries. You want to have some chunks and some will become a powder.
Carefully fold the crushed strawberries into the cookie dough, don’t overmix or the dough will become completely pink.
Using a cookie scoop or a spoon, scoop all of the dough into approx 1.5”-2” balls.
Place the powdered sure into a bowl. Roll each of the dough balls in the powdered sugar. Try to get as much powdered sugar onto the ball as possible.
Place each of the powdered balls onto your prepared cookie sheets, leaving a couple inches between each.
Place the cookies in the preheated oven, and bake them for 8-10 minutes rotating the pans halfway through.
Remove the cookies when they are done baking and let cool on the trays.
Serve or store in an airtight container once completely cooled.

Nutrition

Frequently Asked Questions

Can I use a different fruit?

Absolutely. Freeze-dried raspberries or blueberries work beautifully and pair well with lemon.

Can I skip the powdered sugar?

You can, but the cookies won’t have the classic crinkle look or texture. The powdered sugar adds both visual appeal and flavor.

Can I use butter instead of oil?

Yes. Substitute ½ cup melted butter for the oil if preferred.

Love cake mix cookies? Here are our favorite cake mix cookie recipes!

With just four ingredients, Cake Mix Jello Cookies are perfectly festive, flavorful, and easy to customize using your favorite Jello flavors for fun, fruity cookies everyone loves.
Lemon Cake Mix Cool Whip Cookies are soft, lemony cookies made with only three ingredients—cake mix, Cool Whip, and an egg—for a quick and delicious treat.
Strawberries and Cream Cake Mix Cookies are thick, bakery-style cookies made with vanilla cake mix, cream cheese, white chocolate chips, and swirls of strawberry jam for rich strawberry flavor in every bite.
Strawberry Cake Mix Cookies come together with simple ingredients for a soft, chewy cookie studded with pink candies, making them perfect for Valentine’s Day.
Cake Mix Lemon Oreo Cookies are an easy dessert made with a few ingredients and filled with a creamy lemon cream cheese center for an extra-special twist.

Strawberry Lemonade Cake Mix Cookies made with a lemon cake mix and freeze-dried strawberries. Only 5 ingredients to make these soft crinkle cookies that are the perfect balance of tart and sweet.

The post STRAWBERRY LEMONADE CAKE MIX COOKIES appeared first on Family Cookie Recipes.

LEMON RASPBERRY CRINKLE COOKIES

Nellie — Wed, 21 Jan 2026 17:33:51 +0000

Lemon Raspberry Crinkle Cookies are soft, bright, and bursting with fresh citrus flavor, with ribbons of sweet raspberry jam swirled throughout and a crackly powdered sugar coating on top. These cookies are the perfect balance of tart lemon and fruity sweetness, making them ideal for spring baking, Valentine’s Day, baby showers, or anytime you want a cookie that feels a little extra special.

Recipe Highlights

Fresh, vibrant flavor: Real lemon zest and juice give these cookies a bright, refreshing taste that pairs beautifully with raspberry.
Soft and chewy texture: The centers stay tender while the edges set just enough for that classic crinkle cookie bite.
Beautiful bakery-style look: The powdered sugar coating and natural cracks make these cookies visually stunning with very little effort.
Simple but impressive: They look fancy enough for gifting, parties, or holidays, but the dough comes together quickly and easily.
Perfect flavor combo: Lemon and raspberry are a timeless pairing that never disappoints.

Ingredients You’ll Need

Unsalted butter: Softened butter creates a rich, tender cookie base.
Granulated sugar: Sweetens the dough and helps create soft, chewy cookies.
Egg: Binds the dough together and adds structure.
Fresh lemon zest: Adds bright citrus flavor without extra liquid.
Fresh lemon juice: Enhances the lemon flavor and balances sweetness.
Vanilla extract: Rounds out the citrus and adds warmth.
All-purpose flour: Provides structure while keeping the cookies soft.
Baking powder: Gives the cookies just enough lift for a light texture.
Salt: Balances the sweetness and sharpens the flavors.
Raspberry jam: Adds sweet, fruity streaks throughout the dough; thick, seedless jam works best.
Powdered sugar: Creates the signature crinkle coating.

Tips for Success

The full recipe can be found in the recipe card below, but here are a few helpful tips.

Use thick jam: Thicker jam stays visible and creates beautiful raspberry swirls instead of melting away.
Don’t skip chilling: Chilling helps the cookies bake thicker and creates better crinkles.
Roll generously in powdered sugar: A thick coating gives the best crackly finish.
Slightly underbake: The centers should look soft when removed — they’ll firm up as they cool.
Handle gently: Too much mixing will blur the raspberry swirls.

Storage Instructions

Store Lemon Raspberry Crinkle Cookies in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week.

Lemon Raspberry Crinkle Cookies Recipe

Lemon Raspberry Crinkle Cookies are soft, citrusy cookies swirled with raspberry jam and rolled in powdered sugar for a crackly finish.

Course Cookies

Cuisine American

Keyword Lemon Raspberry Crinkle Cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 128kcal

Author Jessica & Nellie

Ingredients

½ cup unsalted butter softened
¾ cup granulated sugar
1 large egg room temperature
1 tablespoon fresh lemon zest from about 1 large lemon
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1¾ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
⅓ cup thick raspberry jam seedless preferred
½ cup powdered sugar for rolling

Instructions

Cream butter & sugar: In a large bowl, beat the butter and granulated sugar together until light and fluffy, about 1–2 minutes.
Add wet ingredients: Mix in the egg, lemon zest, lemon juice, and vanilla until smooth and fully combined.
Add dry ingredients: Add the flour, baking powder, and salt. Mix just until a soft dough forms — don’t overmix.
Swirl in raspberry jam: Drop spoonfuls of raspberry jam over the dough. Gently fold the dough 2–3 times, just enough to create visible raspberry streaks. Do not fully mix.
Chill: Cover and refrigerate the dough for at least 30 minutes.
Prep to bake: Preheat oven to 350°F. Line baking sheets with parchment paper.
Roll & coat: Scoop dough into 1½–2 tablespoon-sized balls. Roll generously in powdered sugar and place on baking sheets about 2 inches apart.
Bake: Bake for 10–12 minutes, until the edges are set and the centers are still soft. The cookies should crack on top.
Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use thick raspberry jam so it doesn’t melt away into the dough.
Chill time is key for thicker cookies and a better crinkle.
Cookies will look slightly underbaked in the center — that’s what keeps them soft.

Nutrition

FAQs

Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is strongly recommended for the best flavor, but bottled can work in a pinch.

Do I need to use seedless jam?
Seedless jam gives a smoother texture, but regular jam works if that’s what you have.

Can I make the dough ahead of time?
Yes! The dough can be refrigerated for up to 24 hours before baking.

Can these cookies be frozen?
Yes. Freeze baked cookies in an airtight container for up to 2 months. Thaw at room temperature before serving.

More lemon raspberry recipes to try:

With a soft lemon cookie base, sweet raspberry pie filling, and a drizzle of white chocolate, Lemon Raspberry Cookie Cups are an impressive and delicious bite-sized dessert.
Lemon Raspberry Cookies are soft and chewy, made with lemon pudding mix, raspberries, and white chocolate chips for bright flavor and great texture.
Bursting with fresh raspberries and light lemon flavor, Lemon Raspberry Muffins are topped with a buttery streusel and perfect for breakfast or snacking.
Lemon Raspberry Bundt Cake is a from-scratch dessert packed with fresh berries and tart lemon flavor, making it a perfect springtime treat.
Made with just four ingredients, Lemon Raspberry Lemon Oreo Balls are an easy no-bake dessert featuring Lemon Oreos and fresh raspberries.

Lemon Raspberry Crinkle Cookies are a soft, chewy cookie packed with fresh lemon flavor and sweet raspberry swirls, making them a beautiful and delicious treat for any occasion.

The post LEMON RASPBERRY CRINKLE COOKIES appeared first on Family Cookie Recipes.

LEMON BUTTERMILK COOKIES

Jessica — Mon, 05 Jan 2026 23:03:07 +0000

Buttermilk Lemon Cookies made with a soft, pillowy dough flavored with fresh lemon juice and zest, baked & glazed with lemon vanilla icing.

If you’re looking for a cookie that balances rich buttermilk with bright lemon flavor, these Iced Lemon Cookies are a great choice! They use both butter and shortening to give you a tender, soft texture while the combination of lemon zest and juice adds a fresh twist. With a smooth lemon icing on top, these cookies offer a perfect mix of sweet and citrus to enjoy anytime.

Highlights of this cookie recipe

Amazing taste & texture. You’ll appreciate the blend of butter and shortening in this recipe. Butter adds rich flavor, while shortening helps keep your cookies tender and soft. This combo gives you the best of both worlds in texture and taste.
No need to wait around! These cookies don’t require chilling the dough. You can mix up the ingredients and bake right away, saving you time and effort in the kitchen.
Bright lemon flavor. The lemon shines through with fresh zest and juice in the dough and the icing. This gives your cookies a zesty, citrus taste that’s refreshing without being overpowering.

Ingredients for Buttermilk Cookies with Lemon

Butter & shortening: You need ½ cup of EACH butter (softened) and shortening for this cookie recipe.

Sugar: Adding sugar gives the cookies a soft texture and sweet taste.

Eggs: Use two eggs, separated, for binding the ingredients together.

Buttermilk: The secret to soft, pillowy cookies is by adding buttermilk to the mixture.

Flour: The structural base of this dough is 5 cups all-purpose flour.

Leavening agents: Help the cookies rise as they bake with 2 tsp of EACH baking powder and baking soda.

Salt: Balance the flavors by adding some salt to the cookie dough.

Lemon flavoring: Give the cookies great flavor with 2 TBSP of EACH lemon zest and juice.

Icing

Powder sugar: You’ll need 2 ½ cups of powdered sugar for the base of this cooking topping.

Butter: Use butter to give the icing a creamy, rich taste.

Lemon flavoring: For more citrus flavor, add 1 TBSP of EACH lemon juice and grated lemon zest.

Extract: Enhance the icing with ½ tsp of vanilla extract.

Tips for making Buttermilk Lemon Cookies

Full instructions in the recipe card below, but here are a few tips for getting you started.

When mixing, take time to cream the butter and shortening with the sugar. Creaming until the mixture is light and fluffy traps air, giving your cookies a better rise and tender crumb.
Use fresh lemon zest and juice for the best flavor. Avoid bottled juice as it can taste artificial and dull the lemony brightness of your cookies.
When spreading your icing, work while the cookies are cool but not cold. The butter in the icing melts smoothly, creating a nice shiny finish.

Storage and Freshness Tips for Lemon Cookies

Store your baked cookies in an airtight container at room temperature. They stay fresh for up to 5 days without losing softness. Adding a slice of bread inside the container helps maintain moisture by absorbing excess air and balancing humidity.

If you want to keep them longer, place parchment paper between layers to prevent sticking. Avoid refrigerating as it can dry them out faster.

Can you freeze Buttermilk Lemon Cookies?

These baked cookies can be frozen for up to three months when stored in an airtight container. I suggest adding the icing AFTER the cookies are defrosted at room temperature.

You can also freeze the dough in pre-measured balls on a baking sheet for 1-2 hours before transferring to a freezer bag. This prevents them from sticking together. Cookie dough can be stored frozen for up to three months, letting you enjoy freshly baked lemon cookies anytime without extra prep.

Buttermilk Lemon Cookie Recipe

Buttermilk Lemon Cookies made with a soft, pillowy dough flavored with fresh lemon juice and zest, baked & glazed with lemon vanilla icing.

Course Cookies, Dessert

Cuisine American

Keyword Buttermilk Lemon Cookies

Prep Time 20

Cook Time 10

Total Time 30

Servings cookies

Calories 99kcal

Author Jessica & Nellie

Ingredients

½ cup butter softened
½ cup shortening
2 cups sugar
2 eggs separated
1 cup buttermilk
5 cups all-purpose flour
2 tsp baking powder
2 tsp baking soda
½ tsp salt
2 TBSP lemon zest
2 TBSP juice

Lemon Icing

2 ½ cups powdered sugar
1 TBSP butter softened
1 TBSP lemon juice
1 TBSP grated lemon zest
½ tsp vanilla extract

Instructions

Preheat oven to 325°F. Line two baking sheets with parchment paper and set them aside.
In a bowl, cream the butter, shortening, and sugar until light and fluffy, this takes about 5-7 minutes. Then beat in the egg yolks and buttermilk.
Whisk the flour, baking powder, baking soda, and salt in a separate bowl; add it to the creamed mixture alternately with lemon juice and zest. Add the egg whites and beat again until smooth.
Drop the dough by rounded teaspoonfuls onto the prepared cookie sheets. Bake about 10 minutes, let cool 2 minutes, then transfer to wire racks to cool completely.
For the icing, combine all ingredients and whisk until smooth. Spoon or spread onto cooled cookies. Serve & enjoy!

Notes

These buttermilk lemon cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before adding the icing and serving.

Nutrition

What’s the difference between using butter versus shortening?

Butter adds a rich, creamy flavor and helps cookies spread out more while baking. Using shortening keeps cookies soft and thick because it has a higher melting point than butter. We mix both in this recipe for a balance of flavor and texture.

Can I use packaged lemon juice for this recipe?

Packaged lemon juice works, but it often lacks the fresh brightness of real lemon juice and zest.

Fresh lemons provide more vibrant flavor and natural oils, which enhance cookie taste and aroma.

How does buttermilk affect the texture of cookies?

Buttermilk makes cookies tender and moist due to its acidity and fat content. It also reacts with baking soda to help cookies rise and develop a soft, cake-like texture. This ingredient is a key to the deliciousness of these cookies!

Try more of our favorite lemon flavored cookies here:

Our recipe for Lemon Pudding Sugar Cookies create chewy treats bursting with citrusy flavor! The addition of a pudding mix sets them apart from traditional sugar cookies.
These bright Lemon Sandwich Cookies are simply heavenly! The buttery cookie combined with the creamy lemon filing makes for perfectly sweet treats.
Try this unique recipe for Lemon Meringue Pie Cookies. A shortbread cookie topped with lemon curd & toasted meringue, a twist on a classic!
Lemon Blueberry Muffin Cookies are two treats in one. If you love muffin tops, these cookies are for you!
Another favorite recipe of ours is this Cake Mix Lemon Oreo Cookies. Using only a handful of ingredients, these cookies come together easily!
For more great taste & texture, try these Lemon Raspberry Cookies. Made with lemon pudding mix & raspberries, these cookies do not disappoint!

Buttermilk Lemon Cookies made with both butter and shortening, resulting in a soft texture and rich taste. Glazed with lemon vanilla icing these cookies are a fresh, bright treat everyone loves!

The post LEMON BUTTERMILK COOKIES appeared first on Family Cookie Recipes.

STRAWBERRIES AND CREAM CAKE MIX COOKIES

Nellie — Wed, 24 Dec 2025 16:13:24 +0000

These Strawberries and Cream Cake Mix Cookies are soft, rich, and packed with sweet strawberry flavor in every bite. Made with a vanilla cake mix base, cream cheese, white chocolate chips, and swirls of strawberry jam, they bake up thick, tender, and bakery-style.

They’re the kind of cookie that looks impressive but comes together with minimal effort thanks to a simple cake mix shortcut. With a short chill time and quick bake, these cookies are perfect for spring, Valentine’s Day, baby showers, or anytime you’re craving a strawberries-and-cream dessert.

Recipe Highlights

Soft, tender texture. Cream cheese and pudding mix create cookies that stay soft and rich for days.
Big strawberries and cream flavor. Freeze-dried strawberries and strawberry jam deliver bold flavor without excess moisture.
Easy cake mix base. Using cake mix keeps prep fast and consistent, even for beginner bakers.
Beautiful jam swirls. The streaks of strawberry jam give each cookie a bakery-style look.
Perfect for spring and holidays. These cookies are especially popular for Valentine’s Day, Easter, and spring gatherings.

Ingredients You’ll Need

Vanilla cake mix: Creates the base of the dough and keeps the cookies soft and fluffy.
Cream cheese: Adds richness and helps create a soft, tender texture.
Instant vanilla pudding mix: Used dry, it helps bind the dough and maintain softness.
Egg: Provides structure and helps the cookies bake evenly.
Vanilla extract: Enhances the overall flavor and complements the strawberries.
Butter: Melted and cooled butter adds moisture and richness.
White chocolate chips: Add sweetness and a creamy contrast to the strawberry flavor.
Freeze-dried strawberries: Lightly crushed for intense strawberry flavor without added moisture.
Strawberry jam: Thick jam creates beautiful swirls and pockets of fruity sweetness.
Powdered sugar (optional): Adds a soft, crackled finish when rolled before baking.

Tips for the Best Cookies

Full instructions for making the recipe can be found on the recipe card below, but here are a few helpful tips and tricks.

Don’t skip the chill time. Chilling the dough helps the cookies bake up thicker and prevents the strawberry jam from spreading too much in the oven.
Use freeze-dried strawberries only. Freeze-dried strawberries give a strong strawberry flavor without adding moisture. Fresh or frozen berries will make the dough too wet.
Gently swirl the jam. Fold the jam in just a few times so you get pretty streaks instead of fully pink dough.
Watch the bake time closely. The cookies should look slightly underdone in the center when you pull them from the oven. They’ll continue to set as they cool.
Let cookies rest on the baking sheet. Allowing them to cool for a few minutes on the pan helps them firm up and makes them easier to transfer without breaking.
Line your baking sheets. Parchment paper helps prevent sticking and keeps the bottoms from browning too quickly.

How to Store Strawberries and Cream Cookies

Room temperature: Store in an airtight container for several days.
Layer carefully: Use parchment paper between layers to prevent sticking.
Freezer-friendly: Freeze baked cookies for up to two months.
Thawing: Let frozen cookies thaw at room temperature before serving.

Strawberries and Cream Cake Mix Cookies Recipe

Strawberries and Cream Cake Mix Cookies are soft, bakery-style cookies made with cream cheese, white chocolate, and strawberry flavor.

Course Cookies

Cuisine American

Keyword Strawberries and Cream Cake Mix Cookies

Prep Time 10

Cook Time 10

Chill Time 30

Servings cookies

Calories 249kcal

Author Jessica & Nellie

Ingredients

15.25 oz box vanilla cake mix
8 oz cream cheese softened
3.5 oz box instant vanilla pudding mix dry, do not prepare
1 egg
1 teaspoon vanilla extract
1 stick butter melted and cooled (1/2 cup)
1 cup white chocolate chips
1 cup freeze-dried strawberries lightly crushed
¼ cup strawberry jam thick jam works best
powdered sugar for rolling optional

Instructions

Add the cream cheese to a large mixing bowl and beat until smooth. Add the melted butter and mix until combined. Add the egg and vanilla and mix again.
Add the dry cake mix and dry pudding mix to the bowl and mix until a soft dough forms. It will be thick and slightly sticky.
Fold in the white chocolate chips and crushed freeze dried strawberries.
Drop small spoonfuls of strawberry jam throughout the dough and gently fold a few times to create streaks. Do not fully mix it in.
Cover the bowl and refrigerate the dough for at least 30 minutes. This helps the cookies keep shape while baking.
Preheat the oven to 350°. Line cookie sheets with parchment.
Scoop the dough with a cookie scoop to form balls. Lightly roll in powdered sugar if desired and place on the baking sheet about 2 inches apart.
Bake for 9 to 11 minutes. The cookies should look soft in the center and just set at the edges. Do not over bake.
Allow the cookies to cool on the baking sheet for 5 minutes before moving to a rack to cool completely.

Notes

Please don’t skip the chill time. The jam swirl bakes beautifully when the dough is chilled.
Cookies will look slightly underdone when removed from the oven. They firm up as they cool.
Freeze-dried strawberries give a strong flavor without adding moisture. Do not replace with fresh berries.

Nutrition

FAQs

Can I skip the pudding mix?
No. The pudding mix plays a key role in keeping the cookies soft and tender. Skipping it will change the texture and make the cookies drier.

Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries add too much moisture and will cause the dough to spread and bake unevenly. Freeze-dried strawberries give a strong flavor without affecting texture.

Why do the cookies look slightly underdone when baked?
These cookies finish setting as they cool. Removing them while the centers are still soft keeps them tender instead of dry.

Can I make the dough ahead of time?
Yes. The dough can be covered and refrigerated overnight, which can actually improve the flavor and texture.

Do I have to roll the dough in powdered sugar?
No. The powdered sugar is optional and mainly adds a decorative, crackled look. The cookies will still taste great without it.

MORE DELICIOUS STRAWBERRY COOKIE RECIPES TO TRY:

Light and easy to make, Strawberry Cool Whip Cookies use strawberry cake mix, Cool Whip, and an egg for a soft cookie with fewer calories.
Copycat Crumbl Strawberry Shortcake Cookies are soft, bakery-style cookies bursting with strawberry flavor, topped with vanilla frosting and a crunchy strawberry streusel.
Soft and buttery, Strawberry Lemon Thumbprint Cookies combine sweet strawberry jam with a bright lemon-glazed finish.
Made with fresh strawberries, Frosted Strawberry Cookies are pillowy sugar cookies topped with smooth strawberry buttercream.
Strawberry Cream Cheese Sugar Cookies are soft, chewy sugar cookies with cream cheese and bright strawberry flavor, perfect for spring.

Strawberries and Cream Cake Mix Cookies combine white chocolate, strawberry jam, and a soft cake mix base for a simple, crowd-pleasing dessert.

The post STRAWBERRIES AND CREAM CAKE MIX COOKIES appeared first on Family Cookie Recipes.

LEMON PUDDING SUGAR COOKIES

Nellie — Thu, 24 Apr 2025 13:35:20 +0000

Lemon Pudding Sugar Cookies are soft, chewy, and bursting with citrusy flavor. The addition of lemon pudding mix gives these cookies a light, zesty taste and an extra moist texture that sets them apart from traditional sugar cookies.

These cookies are easy to make, full of bright flavor, and perfect for spring and summer baking. These cookies are soft in the center with just the right amount of crisp on the edges—and that subtle lemon zing makes them completely irresistible.

Recipe Highlights

Soft & chewy texture: Instant pudding mix helps create an ultra-soft texture and keeps the cookies moist for days.
Lemon flavor without lemon zest: The pudding mix adds lemon flavor easily—no need for fresh lemons.
Simple to make: This recipe uses common pantry staples and comes together in one bowl with no chilling required.

Ingredients in Lemon Pudding Sugar Cookies

Butter: Adds richness, flavor, and helps create a tender, melt-in-your-mouth crumb. For best results, use real butter and make sure that it is softened before mixing with the other ingredients. I use salted butter, but unsalted works too!

Oil: Contributes moisture and softness, keeping the cookies chewy for days. You can use vegetable, canola, or avocado oil.

Sugars: You will need granulated sugar and powdered sugar. Both provide sweetness and contribute to the soft texture of the cookies as well.

Eggs: Two large eggs bind everything together and add structure and richness to the dough.

Vanilla extract: Adds warmth and enhances the bright lemon flavor.

Instant lemon pudding mix: Infuses the cookies with lemon flavor and adds a soft, pillowy texture. To change up the flavor of the cookies, use a different flavor of pudding mix.

Flour: All-purpose flour gives the cookies their shape and structure while balancing the moisture from the butter and oil. You can swap this out with a gluten-free substitute if needed.

Cream of tartar: Provides a subtle tang and contributes to the chewiness of the cookies.

Baking soda: Helps the cookies rise just enough to be fluffy in the center with crisp edges. For best results, make sure that the baking soda isn’t old or expired.

Tips & Tricks for Making Lemon Pudding Sugar Cookies

Full instructions for making the Lemon Pudding Sugar Cookies can be found on the recipe card below, but here are a few helpful tips.

Don’t overbake—the cookies should look slightly underdone when you remove them from the oven. They’ll continue to bake on the pan as they cool.
Switch up the flavor by using other pudding mixes like vanilla or white chocolate.
Dip the glass in sugar between each cookie press to keep the dough from sticking and add a sparkling finish.

Storing Lemon Pudding Sugar Cookies

Store cookies in an airtight container at room temperature for up to 4 days. To freeze, place in a single layer in a freezer-safe bag or container for up to 2 months.

Lemon Pudding Sugar Cookies

Course Cookies

Cuisine American

Keyword Lemon Pudding Sugar Cookies

Prep Time 15

Cook Time 10

Servings cookies

Calories 143kcal

Author Jessica & Nellie

Ingredients

1 cup butter softened to room temperature
1 cup oil vegetable, canola, avocado, etc
1 cup sugar
1 cup powdered sugar
2 eggs
1 tsp vanilla extract
3.4 ounces instant lemon pudding mix
4 cups flour
1 tsp cream of tartar
1 tsp baking soda

Instructions

Preheat oven to 350°F.
In a large bowl, cream the butter, oil, and sugars for at least 2-3 minutes. Add the eggs, vanilla, and pudding mix and beat for another 2-3 minutes.
In a separate bowl, mix the flour, cream of tartar, and baking soda. Add the dry ingredients to the creamed mixture and mix just until combined.
Use a cookie scoop to scoop tablespoonfuls of dough and then roll them before placing them on a prepared baking sheet. Spray the bottom of a glass with cooking spray and dip it in granulated sugar. Gently press each ball of cookie dough with the bottom of the glass.
Bake the cookies for 10-12 minutes or until the edges begin to brown. Cool for a few minutes before transferring to a wire rack to cool completely.

Nutrition

Tips & Tricks for Making Lemon Pudding Sugar Cookies

Don’t overbake—the cookies should look slightly underdone when you remove them from the oven. They’ll continue to bake on the pan as they cool.
Switch up the flavor by using other pudding mixes like vanilla or white chocolate.
Dip the glass in sugar between each cookie press to keep the dough from sticking and add a sparkling finish.

FAQs

Can I use a different flavor of pudding mix?

Yes! Vanilla, white chocolate, or even pistachio pudding would work well and give fun flavor variations.

Do I need to chill the dough?

No chilling is needed for this recipe, which makes it super quick and convenient.

Can I freeze the dough?

Yes, you can scoop and freeze the dough balls on a tray, then store them in a freezer bag. Just bake straight from frozen, adding a minute or two to the bake time.

Why do I need to press the cookies down before baking?

This dough doesn’t spread much, so pressing the cookies helps ensure they bake evenly and have the right shape.

Lemon Cookie Frosting recipe

These cookies are delicious without frosting, but if you want to spread something on top, here is a simple Lemon Frosting recipe. Mix 1 cup of powdered sugar with 1 tablespoon of lemon juice. You can either add a little more powdered sugar or a little more lemon juice to get the frosting to a spreading consistency.

More delicious lemon cookie recipes to try:

Lemon Sandwich Cookies have a creamy lemon filling, and Lemon Pie Cookies are topped with lemon pudding and whipped cream.
Adding fruit to cookies is always a good idea. Lemon Blueberry Muffin Cookies and Lemon Raspberry Cookie Cups are made with raspberry pie filling.
If you are short on time, whip up a batch of Lemon Oatmeal No-Bake Cookies.

Whether you’re baking for a party, gifting treats, or just satisfying a lemon craving, these Lemon Pudding Sugar Cookies are a soft, citrusy cookie that everyone will love!

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