Cookies Perfect for Summer Archives - Family Cookie Recipes

Sand Dollar Cookies

Jessica — Thu, 16 Jul 2026 00:00:21 +0000

Sand Dollar Cookies come out looking like little edible seashells—soft, pale, and delicately decorated to mimic the markings of real sand dollars. Buttery sugar cookie flavored with almond extract for a warm sweetness.

Each cookie is topped with thin slices of almonds around in a starburst pattern and tiny holes add to the authentic touch and beach-washed look. A light dusting of sanding sugar gives each cookie a subtle shimmer and a sweet crunch. This is the kind of treat that looks so beautiful on a platter and they taste even better than they look!

Sand Dollar Cookie Highlights

Beach-Day Look That Steals the Show– The “starburst” design turn a simple sugar cookie into a realistic sand dollar—perfect for coastal-themed parties or dessert trays that get people talking.
Sweet Almond Flavor in Every Bite– Almond extract blends with buttery dough for a warm, lightly nutty flavor that feels a little more special than a standard sugar cookie without being overpowering.
Sparkly Finish with a Light Crunch– A dusting of sanding sugar adds a subtle shimmer and a delicate crunch on top, giving each cookie that “just-washed-up-on-the-shore” sparkle.

Almond Sugar Cookie Ingredients

Butter, softened: Provides richness and creates a tender, melt-in-your-mouth cookie base when whipped with sugar.

Granulated sugar: Sweetens the dough and helps create a light, slightly crisp edge once baked.

Egg: Binds the ingredients together and adds structure so the cookies hold their shape.

Almond extract: Infuses the dough with warm, nutty flavor that defines the cookie’s signature taste.

Milk: Adds just enough moisture to keep the dough smooth and easy to roll without drying it out.

Baking powder: Gives a gentle lift so the cookies stay soft rather than dense.

Salt: Balances the sweetness and enhances the almond and buttery flavors.

Flour: Forms the structure of the dough and allows the cookies to be rolled and cut cleanly.

Almond slices: Creates the decorative “sand dollar” star pattern while adding a light crunch.

Sanding sugar: Adds sparkle and a delicate sweet crunch that finishes the cookies with a beachy shimmer.

Tips for making Sand Dollar Cookies

Full instructions in the recipe card below, but here are a few tips for making this fun recipe!

Roll evenly for consistent baking: Keep the dough thickness as uniform as possible so every cookie bakes at the same rate and you don’t end up with some that are overdone while others are still pale in the center.
Keep the almond pattern centered and slightly pressed in: Gently press the almond slices just enough so they adhere before baking—if they sit too loosely, they’ll shift or lift as the cookies expand in the oven and lose that clean “sand dollar” look.
Don’t skip chilling if your dough feels soft after rolling: Even a short chill (15–20 minutes) helps the cut shapes stay sharp and prevents the cookies from spreading and blurring the shell-like details.
Use the straw holes strategically: Place the holes in a consistent pattern before baking so they stay visible after rising—once baked, they’ll be what sells the realistic sand dollar effect.
Choose sanding sugar with intention and don’t be shy with it: A gold sanding sugar works especially well because it resembles fine beach sand and adds a warm shimmer; applying it generously before baking gives the cookies their signature coastal glow.

Sand Dollar Cookies

Sand Dollar Cookies come out looking like little edible seashells—soft, pale, and delicately decorated to mimic the markings of real sand dollars. The dough itself is a classic buttery sugar‑cookie base, flavored with almond extract for a warm sweetness.

Course Cookies, Dessert

Cuisine American

Keyword sugar cookies

Prep Time 15

Cook Time 13

Total Time 28

Servings cookies

Calories 172kcal

Author Jessica & Nellie

Equipment

Ingredients

1 cup butter softened (8oz, 225g)
1 cup granulated sugar 7oz, 200g
1 egg
2 tsp almond extract
2 tsp milk
1 tsp baking powder
½ tsp salt
3 cups flour 16oz, 450g
⅓ cup almond slices 1.3oz, 37g
2-3 TBSP sanding sugar either white, silver or gold

Instructions

Preheat your oven to 325°F. Place some parchment paper on your baking sheet and set aside.
In the bowl of your stand mixer, use your paddle attachment to beat the butter and granulated sugar until light and fluffy. Add the egg, almond extract and milk and continue beating until the egg is mixed in.
Add the baking powder, salt and flour and beat on low speed until you get a firm dough.
On a lightly floured surface, roll out the dough to about a ¼” thickness. Use a 2" round cookie cutter to cut out circles of dough. Re-roll any scraps and keep cutting out your dough until you use it all. You should get 24-28 – 2” cookies.
Place the cookies on your prepared baking sheet leaving at least 2 inches of space between each one.
Place 5 almond slices in the middle of each cookie in a star pattern. Use a straw to make 5 little holes in the cookie. You’ll want 3 little holes at the base of the cookie and the 2 little holes, one on each side. Sprinkle the tops of each cookie with sanding sugar.
Bake for 13-15 minutes. The cookie will appear “dry” and the edges will be very, very lightly browned. Cool on the pan for 10 minutes before moving to a rack to cool completely. Enjoy!

Notes

Store leftovers in an airtight container at room temperature for up to 4 days; they’ll still be fine, just a bit crispier.

These cookies can also be frozen for up to 2 months in an airtight container. If stacking, place parchment between layers to keep the almond decorations from sticking together.

Nutrition

How long are these Almond Sugar Cookies good for?

Store leftovers, in an airtight container, at room temperature for 4 days. They won’t go bad at that point, but they will get crispier.

You can freeze these cookies in an airtight container for up to 2 months. If you are stacking the cookies, place some parchment between the layers so that the almonds don’t stick to each other.

Can I skip the almond extract?

You can, but it’s what gives these cookies their signature flavor. Without it, they’ll taste like a basic sugar cookie rather than a “sand dollar” treat.

Why did my cookies lose the sand dollar design while baking?

The almond slices or holes likely weren’t pressed in firmly enough before baking, or the dough was rolled unevenly, causing the design to shift as the cookies spread.

Do I really need to add the sanding sugar before baking?

Yes—this is key. The sanding sugar won’t stick after baking, so it has to go on before they hit the oven to create that sparkly finish.

Enjoy more of our favorite Sugar Cookie recipes here:

These cream cheese sugar cookies are melt-in-your-mouth good—the kind that stay bakery-fresh for days. Cream cheese keeps them perfectly tender and helps every cutout hold its shape.
Buttermilk sugar cookies are ultra soft, pillowy, and melt-in-your-mouth tender with a hint of tangy richness. They’re a sweet little upgrade on the classic sugar cookie that tastes as good as it looks.
Our recipe for frosted lemon sugar cookies is bursting with citrus flavor thanks to real lemon juice and zest! Finished with an piped rosette, they’re as pretty on the plate as they are addictive to eat.
Easy Jello cookies turn a simple cookie mix into a bright, chewy treat packed with fun color and flavor. Quick to make and even more fun to eat, they instantly stands out on any dessert tray!
These all butter sugar cookies are soft, sweet, and perfectly rich with a melt-in-your-mouth texture. Finished with a silky vanilla frosting, they’re an easy pantry-staple treat that feels anything but basic.
Sugar cookie in a mug is warm, soft, and ready in minutes—basically instant cookie comfort when the craving hits. It’s a quick way to get a single-serve sugar cookie without ever turning on the oven!

These sand dollar cookies look like tiny edible seashells—soft, delicate, and almost too pretty to eat. Made with a buttery almond sugar cookie base, they bring a subtle coastal vibe and a sweet, nostalgic flavor in every bite.

The post Sand Dollar Cookies appeared first on Family Cookie Recipes.

Banana Pudding Cookies with White Chocolate Chips

Jessica — Mon, 13 Jul 2026 11:55:06 +0000

These Banana Pudding Cookies are everything a banana cookie should be — soft, pillowy, and packed with real banana flavor in every single bite. The secret is using both a ripe mashed banana AND a box of banana cream pudding mix in the same dough. Double the banana flavor, and a texture so soft it practically melts.

White chocolate chips round everything out with a creamy sweetness that pairs perfectly with the banana. Ready in 30 minutes and guaranteed to disappear fast.

Why You’ll Love This Recipe

Double banana flavor — a real ripe banana plus banana cream pudding mix means serious banana flavor throughout every cookie
Pillowy soft texture — the pudding mix is what gives these cookies their signature soft, fluffy texture that stays that way for days
Ready in 30 minutes — no chilling required, no complicated steps
White chocolate chips — creamy and sweet, the perfect complement to the banana flavor
Endlessly customizable — swap the white chocolate for semi-sweet, butterscotch, or peanut butter chips for a totally different cookie

The Secret to Soft Banana Pudding Cookies

Two things work together in this recipe to create that pillowy, bakery-style texture:

The ripe banana — a fully ripe banana (the spottier the better) adds natural sweetness, moisture, and that real banana flavor you just cannot get from extract alone. The riper the banana, the stronger the flavor and the better the cookie.

The banana cream pudding mix — added as a dry powder directly to the dough, the pudding mix absorbs moisture during baking and holds onto it as the cookies cool. This is what keeps these cookies soft on day three instead of hardening overnight. It also amplifies the banana flavor in a way that makes every bite taste unmistakably like banana pudding.

Ingredients in Banana Pudding Cookies

Butter — Half a cup, softened to room temperature. Properly softened butter creams smoothly with the sugar and gives the cookies their tender structure.

Granulated sugar — One cup for sweetness and a slightly crisp edge.

Ripe banana — One banana, mashed. The riper the better — fully ripe bananas with brown spots have the most concentrated banana flavor and blend into the dough most smoothly.

Banana cream instant pudding mix — One 3.4-oz box, added as a dry powder. Do not make the pudding first — the dry mix goes straight into the dough. This is what makes these cookies so soft and gives them their deep banana pudding flavor.

Eggs — Two large eggs to bind the dough and add moisture.

All-purpose flour — Two and a half cups for structure.

Baking soda — Half a teaspoon to help the cookies rise and spread just the right amount.

Salt — Half a teaspoon to balance the sweetness and enhance the banana flavor.

White chocolate chips — Two cups. White chocolate and banana is one of those combinations that just works — creamy, sweet, and the perfect contrast to the fruity banana flavor. Semi-sweet, butterscotch, or peanut butter chips are all delicious swaps.

How to Make Banana Pudding Cookies

Step 1. Preheat the oven to 350°F and line baking sheets with parchment paper or silicone baking mats.

Step 2. In a small bowl, whisk together the flour, baking soda, and salt. Set aside.

Step 3. In a large mixing bowl, beat the softened butter and sugar together with a hand mixer or stand mixer until light and fluffy — about 2 minutes.

Step 4. Add the mashed banana, dry pudding mix, and eggs to the butter mixture. Mix until smooth and well combined.

Step 5. Pour in the dry ingredients and mix on low speed until just incorporated. Do not overmix.

Step 6. Fold in the white chocolate chips.

Step 7. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart. A 1.5-tablespoon cookie scoop gives you perfectly uniform cookies every time.

Step 8. Bake for 10 minutes until just set and barely golden at the edges. The centers will look slightly underdone — that is correct. They will finish setting as they cool.

Step 9. Let cool on the baking sheet for several minutes before transferring to a wire rack.

How to Store Banana Pudding Cookies

Room temperature: Store in an airtight container for up to 5 days. Add a slice of bread to the container to keep the cookies soft — they absorb moisture from the bread and stay fresh longer.

Freezer: Freeze baked cookies in a single layer until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature for 30 minutes before serving.

Unbaked dough: Scoop the dough into balls and freeze on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Bake straight from frozen at 350°F, adding 2 to 3 extra minutes to the bake time.

Banana Pudding Cookies

Banana Pudding Cookies are a classic banana cookie recipe with a twist! These banana chocolate chip cookies have a great soft and chewy texture that comes from banana pudding mix, it helps create an amazing cookie.

Course Cookies, Dessert

Cuisine American

Keyword Banana Pudding Cookies

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 175kcal

Author Jessica & Nellie

Ingredients

½ cup butter softened
1 cup granulated sugar
1 banana smashed
3.4 oz banana cream instant pudding mix
2 large eggs
2 ½ cups flour
½ teaspoon baking soda
½ teaspoon salt
2 cups white chocolate chips

Instructions

Prep: Preheat your oven to 350 degree F and prepare baking sheets by lining with parchment paper or using silicon mats.
Dough: In a small bowl, combine the flour, baking soda and salt, set aside.
Next, in a large bowl, combine the softened butter and sugar, mix with an electric handheld mixer. Then, add in the mashed banana, dry pudding mix and the eggs, stir well until combined and smooth. Proceed to pour the dry ingredients into the mixing bowl with banana mixture and mix slowly until fully incorporated. Lastly, add in the white chocolate chips and mix to combine.
After that, scoop rounded tablespoonfuls of cookie dough onto the prepared parchment lined baking pan.
Bake: Place the cookies in the preheated oven and bake for 10 minutes or until slightly golden. Let the banana cookies cool for several minutes on the cookie sheet before transferring to a cooling rack. Serve immediately and enjoy!

Video

Notes

Banana Pudding Cookies are a banana lovers dream come true! Making these banana chocolate chip cookies is so easy, they come together quickly and disappear just as fast.

Nutrition

Tips for the Best Banana Pudding Cookies

Use a very ripe banana. The spottier the better — an overripe banana has a much stronger, sweeter flavor than a yellow one and will give you noticeably more banana flavor in the finished cookie.

Add the pudding mix dry. Do not prepare the pudding according to package directions — the dry powder goes straight into the dough. This is what creates the soft texture and concentrated flavor.

Do not overbake. Pull the cookies when the edges are just set and the centers still look slightly underdone. They continue baking on the hot pan and will be perfectly soft once cooled.

Use a cookie scoop. Uniform cookies bake more evenly and look more consistent. A 1.5-tablespoon scoop is the right size for this recipe.

Try different chips. White chocolate is the classic pairing but semi-sweet chocolate chips, butterscotch chips, and peanut butter chips are all delicious variations worth trying.

Add mix-ins. Chopped walnuts or pecans add a great crunch alongside the soft cookie. A handful of sprinkles mixed into the dough before baking adds a fun pop of color for parties.

Frequently Asked Questions

What makes banana pudding cookies so soft? The banana cream pudding mix added as a dry powder to the dough. Pudding mix contains cornstarch which absorbs and holds moisture during baking, keeping the cookies soft and pillowy for days instead of hardening overnight.

Do I need to add pudding mix to banana pudding cookies? The pudding mix is what gives these cookies their signature soft texture and deep banana pudding flavor. You can omit it, but the cookies will be less soft and have less banana flavor throughout. It is worth including.

Can I use a different pudding flavor? Yes — vanilla pudding mix works as a substitute and gives you a slightly milder flavor. The banana cream pudding mix is recommended for the most pronounced banana pudding taste.

What chocolate chips work best in banana pudding cookies? White chocolate chips are the classic choice and pair beautifully with the banana flavor. Semi-sweet chocolate chips, butterscotch chips, and peanut butter chips are all delicious alternatives.

Can I use banana extract instead of a real banana? A real ripe banana is strongly recommended — it provides both flavor and moisture that extract cannot replicate. The texture of the cookie depends partly on the moisture from the mashed banana.

How ripe should the banana be? The riper the better. A banana with brown spots has a more concentrated, sweeter flavor and blends into the dough more smoothly than a yellow banana. If your banana is not ripe enough, microwave it for 30 seconds to soften it slightly.

Can I make the dough ahead of time? Yes — refrigerate covered dough for up to 48 hours before baking. The chilled dough may spread a little less, giving you slightly thicker cookies.

Why are my banana pudding cookies flat? Flat cookies almost always come down to butter that was too warm or too much banana. Make sure your butter is softened but not melted, and use exactly one banana — too much moisture from the banana can cause the cookies to spread flat.

More Pudding Mix Cookie Recipes

Reese’s Peanut Butter Pudding Cookies — the same soft pudding cookie technique with peanut butter flavor and Reese’s pieces throughout.
Mint Oreo Pudding Cookies — cool mint and Oreo flavor in a soft pudding cookie — a fan favorite.
Butterscotch Pudding Cookies — rich, caramel-like butterscotch flavor in a pillowy soft pudding cookie.
Pistachio Pudding Cookies — soft green cookies with a subtle nutty flavor — beautiful and delicious.
Cookies and Cream Pudding Cookies — Oreo pudding mix and Oreo chunks for the ultimate cookies and cream cookie.

Soft, pillowy, and packed with banana flavor in every bite — these are the Banana Pudding Cookies that disappear before they even have a chance to cool.

The post Banana Pudding Cookies with White Chocolate Chips appeared first on Family Cookie Recipes.

Strawberry Cookies with White Chocolate Chips

Nellie — Wed, 06 May 2026 20:12:48 +0000

Strawberry cookies made from scratch with fresh strawberries and white chocolate chips — these taste like strawberries and cream in cookie form, and they might just be the most beautiful cookie on this site.

If you have a pint of fresh strawberries sitting on your counter and no plan for them, this is the recipe. The diced strawberries fold right into the dough and bake into soft, fruity pockets in every bite. The white chocolate chips melt slightly around them and pull everything together into something that tastes way more impressive than the ingredient list suggests. No eggs needed, no chilling required, and the whole thing comes together in about 20 minutes.

Why You’ll Love This Strawberry Cookie Recipe

Ready in about 20 minutes from start to finish
Made completely from scratch with real fresh strawberries
No eggs needed — the lemon juice does the lifting instead
Soft and chewy texture without being cakey
White chocolate chips add a creamy sweetness that pairs perfectly with the fruit
Optional pink food dye makes them as pretty as they taste

Ingredients in Strawberry Cookies

Butter: Half a cup of real butter, softened to room temperature. Do not melt it. Softened butter creams properly with the sugar and gives the cookies their structure. Melted butter will flatten them out.
Sugar: One cup of white sugar for sweetness and spread.
Lemon juice: Two teaspoons of lemon juice add a subtle brightness that makes the strawberry flavor pop. Fresh-squeezed or bottled both work fine here.
Vanilla extract: One teaspoon. Use the best quality vanilla you have — it makes a noticeable difference in a simple dough like this one.
Pink food dye: Completely optional, but if you want a pretty blush pink color throughout the cookie, a drop or two of pink food coloring does the trick.
Flour: Two cups of all-purpose flour. Measure by spooning flour into the measuring cup and leveling with a knife rather than scooping directly from the bag.
Baking powder: Two teaspoons. Make sure yours is not old or expired — baking powder loses its effectiveness over time and will affect how the cookies rise.
Fresh strawberries: Three-quarters of a cup, diced small. This is the star ingredient. Wash them, pat completely dry with paper towels, and dice into roughly ¼ inch pieces. Smaller pieces distribute more evenly through the dough without making the cookies look lumpy.
White chocolate chips: Three-quarters of a cup, divided. Half goes into the dough, and the rest gets pressed on top right after baking for that bakery-style finish.

Tips for the Best Strawberry Cookies

Make the dough ahead if needed. The dough does not need to chill before baking, but if you are not ready to bake immediately, refrigerate it and use it within 24 hours.
Dry the strawberries thoroughly. Extra moisture from the berries is the main reason strawberry cookies go flat or spread too much. Pat them completely dry before dicing.
Do not skip the creaming time. Two to three full minutes of creaming butter and sugar makes a real difference in the final texture. Set a timer if you tend to rush it.
Do not overbake. These cookies continue to set up as they cool on the pan. Pull them out when the bottoms are barely golden even if the tops look underdone.
Use parchment or a silicone mat. The cookies will slide right off without any sticking or scraping.

How to Store Strawberry Cookies

Room temperature: Store cooled cookies in an airtight container at room temperature for up to 2 days. Because of the fresh strawberries, they are best eaten sooner rather than later.
Refrigerator: For longer storage, keep cookies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature for a few minutes before eating — they soften back up nicely.
Freezer: Strawberry cookies freeze well. Arrange cooled cookies in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top freezer bag or airtight container. They keep for up to 2 months. Thaw at room temperature for about 30 minutes before serving.
Can you freeze the dough? Yes! Scoop the dough into balls, freeze on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen at 350°F, adding 2 to 3 extra minutes to the bake time. Use within 2 months for best results.

Strawberry Cookies

Strawberry Cookies made completely from scratch with fresh strawberries and white chocolate chips! Delicious strawberry cookie recipe made with simple ingredients.

Course Cookies

Cuisine American

Keyword strawberry cookies

Prep Time 10

Cook Time 12

Servings cookies

Calories 137kcal

Author Jessica & Nellie

Ingredients

½ cup butter softened
1 cup sugar
2 teaspoons lemon juice
1 teaspoon vanilla extract
pink food dye optional
2 cups flour
2 teaspoon baking powder
¾ cup strawberries diced
¾ cup white chocolate chips divided

Instructions

Preheat the oven to 350℉ and line the cookie sheet with parchment paper or a silicone baking mat.
Cream together the butter and sugar for at least 2-3 minutes. Add the lemon juice, vanilla, and food dye and mix for another 1-2 minutes.
Next, stir in the flour and baking powder until a dough forms.
Gently fold in the diced strawberries and half a cup of the white chocolate chips.
Scoop the dough onto the parchment lined cookie sheet, either using a 2 tablespoon cookie scoop, or rolling about 2 tablespoons of the dough into balls.
Bake for 12-14 minutes or until the bottom of the cookies are just very slightly golden.
Add a few more white chocolate chips on top of each cookie as soon as they are removed from the oven. Allow the cookies to cool for a few minutes on the cookie sheet before transferring to a wire rack to cool completely.

Nutrition

Frequently Asked Questions

Can I use frozen strawberries in strawberry cookies? Fresh strawberries are strongly recommended for this recipe. Frozen berries release too much liquid as they thaw, making the dough wet and resulting in flat, spread-out cookies.

Can I use other berries instead of strawberries? Yes! Raspberries, blueberries, and blackberries all work well in this dough and make a delicious variation. A mix of all three is especially good.

Can I use regular chocolate chips instead of white chocolate? Absolutely. Regular semi-sweet or milk chocolate chips work great if you prefer a more classic chocolate flavor over the creamy white chocolate pairing.

Do strawberry cookies need eggs? This strawberry cookie recipe does not use eggs. The lemon juice provides just enough liquid and a little lift to replace them.

Why is my strawberry cookie dough so stiff? That is intentional. A slightly firmer dough holds up better once the fresh strawberries are folded in, since the berries add moisture as they mix.

How do I store strawberry cookies? Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Because of the fresh fruit, these cookies are best eaten within a day or two.

Can I freeze strawberry cookies? Yes. Freeze baked cookies in a single layer, then transfer to a zip-top bag once frozen. They keep well for up to 2 months. Thaw at room temperature before serving.

What makes strawberry cookies pink? The natural color from fresh strawberries gives the cookies a very subtle blush. For a deeper pink color, add a drop or two of pink food coloring to the dough — it is completely optional, but makes them extra pretty.

Can I make the dough ahead of time? Yes. Refrigerate the dough in an airtight container and bake within 24 hours for best results.

More Strawberry Cookie Recipes

Strawberry Cool Whip Cookies: Only three ingredients and no mixer needed — these easy strawberry cookies start with a cake mix and cool whip for a soft, pillowy texture that comes together in minutes.
Copycat Crumbl Strawberry Shortcake Cookies: A thick, bakery-style strawberry shortcake cookie topped with cream cheese frosting — the Crumbl copycat that tastes just like the real thing without the price tag.
Strawberry Shortcake Cookies: Everything you love about strawberry shortcake in cookie form — buttery, slightly crisp on the edges and soft in the center, with real strawberry flavor all the way through.
Frosted Strawberry Cookies: Soft strawberry cookies topped with a sweet strawberry glaze — pretty enough for a party and easy enough for a Tuesday afternoon.
Strawberry Lemonade Cookies: Bright, tangy, and just sweet enough — these strawberry lemonade cookies are made with cake mix and taste like summer in every bite. The lemon and strawberry combo is absolutely addictive.

Fresh strawberries, white chocolate chips, and no eggs needed — this strawberry cookie recipe is as simple as it gets and as good as it looks.

The post Strawberry Cookies with White Chocolate Chips 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.

BLACKBERRY COOKIES

Nellie — Thu, 02 Apr 2026 20:02:00 +0000

Blackberry Cookies are made with fresh blackberries and a hint of lemon. These soft and chewy cookies are so simple to make!

I love adding fresh berries to cookies. Years ago, I had the idea of adding fresh raspberries to chocolate chip cookies, and these Raspberry Chocolate Chip Cookies have been one of my favorite cookie recipes ever since.

We also made these Blackberry Oatmeal Cookies which are just amazing! I love the crisp buttery edges.

Recipe Notes for Blackberry Cookies

Fresh fruit! Halved blackberries work perfectly in this recipe, but you can swap them out with a different kind of berry or combination of berries if you prefer.
Simple recipe. You only need one bowl to mix all of the ingredients, and you don’t have to chill the dough before baking.
No eggs. This is a perk because I know several people with an egg allergy, and also because eggs seem to be so expensive these days! I’m not sure of the science behind this, but I promise that the cookies turn out just fine without any eggs in the recipe!

Ingredients in Blackberry Cookies

Butter – The recipe calls for ½ cup of butter, which is equal to 1 full stick. Make sure that the butter is softened to room temperature before mixing with the other ingredients. And for best results, use real butter.

Sugars – You will need brown sugar and granulated sugar. For best results, make sure your brown sugar is fresh.

Lemon extract – Lemon extract is much more concentrated and has a much stronger flavor than lemon juice, so make sure to use lemon extract if you want to be able to taste the lemon in the cookies.

Flour – All-purpose flour works best in the recipe, but you can use a gluten-free substitute if needed.

Baking soda and baking powder – Baking soda and baking powder act as the leavening agents in the cookies, so make sure they aren’t expired.

Blackberries – Add ¾ cup of fresh blackberries to the dough. Make sure to cut them in half before adding to the cookie dough.

Blackberry Cookie Tips

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

Prepare the blackberries. The best part of this recipe is the fresh blackberries. You’ll want to rinse the blackberries before using, but then place them on a paper towel and gently pat them with another paper towel to remove as much extra moisture as possible. Make sure to cut the blackberries in half before adding to the dough. This ensures that there are blackberries in every cookie and that there are no large lumps in the cookies. If you happen to have tiny blackberries that you are using, you may not need to cut them in half.
Preheat the oven. If you put the cookies in the oven before it is preheated, they will likely spread more than you prefer!
Take the time to cream the butter and sugars. This is an important step in most cookie recipes. Spending at least 2-3 minutes creaming the butter and sugars will improve the consistency and texture of the cookies, so don’t try to speed up this part of the process!
Fold the blackberries in gently. Be very careful when mixing in the blackberries so that they don’t completely fall apart in the dough.

STORAGE AND FREEZING

Enjoy these cookies within 1-2 days for best results. Due to the fresh berries, they will not stay good for longer than that. Store at room temperature in an airtight container.

You can also freeze the cookies. Make sure they are completely cooled before placing them in a Ziplock bag or an airtight container and then freezing for up to 3 months.

Blackberry Cookie Recipe

Blackberry Cookies are made with fresh blackberries and a hint of lemon. These soft and chewy cookies are so simple to make!

Course Cookies

Cuisine American

Keyword Blackberry Cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 113kcal

Author Jessica & Nellie

Ingredients

½ cup butter softened
¼ cup granulated sugar
½ cup brown sugar
1 teaspoon lemon extract
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¾ cup fresh blackberries washed, dried, and cut in half

Instructions

Preheat the oven to 350℉ and line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, mix the softened butter, granulated sugar, brown sugar, and lemon extract for 2-3 minutes with an electric mixer.
Add the flour, baking powder, and baking soda, and mix just until combined.
Gently fold in the halved fresh blackberries.
Use a 1-tablespoon cookie scoop to scoop the cookie dough onto the baking sheet and bake for 8-10 minutes, or just until the edges begin to lightly brown. Cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Notes

Leftover berry cookies should be eaten within 1-2 days. Due to the fresh berries, they will not stay good for longer than that. Store at room temperature in an airtight container.

For longer storage, place them in a Ziplock bag or an airtight container and freeze for up to 3 months.

Nutrition

HOW DO YOU SOFTEN BUTTER?

I like to soften butter by using the defrost function on my microwave. If you need the full 1/2 cup cube of butter, you can leave it in the paper wrapper, otherwise, place the amount of butter you need in a glass or porcelain bowl. I use the lowest defrost setting on my microwave and just let it run for 20 seconds. Check the butter and see how soft it is by pressing it with a rubber scraper. If it is still not soft to the touch, meaning it doesn’t indent when you press into it, let it warm for another 5-10 seconds. Watch it closely! Butter softens very quickly.

How to make cookies perfectly round

Have you ever wondered how bakeries get all of the cookies to be perfectly shaped? Using a cookie scoop can help to ensure that cookies are similar in size and shape, but there’s another trick that makes a big difference! Take a round cookie cutter or a large glass that is larger than the cookies, and round out the cookies with it immediately after they come out of the oven.

More delicious cookie recipes made with fruit:

We adore these Blueberry Banana Cookies!
Peaches are also amazing in cookie recipes. Peach Snickerdoodle Cookies and Peaches and Cream Cookies are two of my favorites.
We have made a lot of cookies that have apples in them. Snickerdoodle Apple Pie Cookie Cups and Apple Cinnamon Oatmeal Cookies are super easy to make, and everyone loves them!

Blackberry Cookies are made with fresh blackberries and a hint of lemon. These soft and chewy cookies are so simple to make!

The post BLACKBERRY COOKIES appeared first on Family Cookie Recipes.

FROSTED LEMON POPPY SEED COOKIES

Jessica — Mon, 02 Mar 2026 20:03:43 +0000

Frosted Lemon Poppy seed Cookies made with classic ingredients, plus fresh lemon zest to add bright, tangy flavor to the buttery sugar cookies!

Frosted Cookies for Lemon Lovers! 🍋

Bright Lemon Flavor in Every Bite: Fresh lemon zest in the cookies and real lemon juice in the frosting create a bold, tangy flavor that perfectly balances the buttery sugar cookie base.
Soft Cookies with a Subtle Crunch: These cookies bake up tender and soft, while the poppy seeds add just the right amount of texture without overpowering the cookie.
Creamy Lemon Frosting Finish: The smooth, citrusy frosting takes these cookies to the next level, adding sweetness and moisture that makes them feel bakery-worthy and extra indulgent.

Ingredients for Frosted Lemon Cookies

Butter: ½ cup salted butter (120 grams) softened, creates a soft, tender cookie while balancing the sweetness.

Sugars: Using both light brown sugar and granulated sugar adds moisture, a subtle caramel flavor, and helps the cookies spread slightly as they bake.

Egg: 1 large egg binds the ingredients together and adds structure and softness to the cookies.

Flour: Use 1 ¾ cups all-purpose flour (210 grams) to form the base of the dough, giving the cookies their shape and structure.

Leavening agents: Baking powder and baking soda work together to help the cookies rise gently and create a soft, tender crumb.

Poppy seeds: ¼ cup poppy seeds add a delicate crunch and visual appeal without overpowering the lemon flavor.

Lemon zest: Adding lemon zest creates bright, concentrated lemon flavor throughout the cookie dough.

Frosting: Combine ½ cup salted butter for a rich, creamy base, 2 ½ cups powdered sugar to sweeten and thicken it, and fresh lemon juice to add bright, tangy freshness that balances the sweetness and enhances the lemon flavor. If your frosting is too thick you can add an extra splash of lemon juice, milk, or water to thin it out.

Tips for making Frosted Lemon Poppyseed Cookies perfectly

Bold cookie flavor – For extra texture and flavor, sprinkle poppy seeds on top after frosting, add 1–2 teaspoons of lemon zest to the dough or frosting for a brighter citrus punch, and feel free to use unsalted butter—just add ½ teaspoon salt to the dough if you do.
Zest Before Juicing – Always zest the lemon before juicing it to ensure maximum flavor and avoid removing too much of the zest while extracting juice.
Even Cookie Scoops for Uniform Baking – Use a standard cookie scoop to make sure all cookies bake evenly. I used a #40 cookie scoop for my cookie dough. If you don’t have a cookie scoop then just make sure your cookie dough balls are about 1 ½ tablespoons size.
Don’t Skip Cooling Before Frosting – Let the cookies cool completely on a wire rack; frosting warm cookies will melt it and make it runny. Use a piping bag or a spatula to frost your cookies, whatever is easier for you.

How long are these Frosted Cookies good for?

These frosted lemon poppyseed cookies will stay fresh for up to 5 days in an airtight container at room temperature, keeping their soft texture and bright lemon flavor. Try to avoid stacking the cookies if you can to preserve the frosting.

For longer storage, place the unfrosted cookies in an airtight container or freezer bag and freeze for up to 2 months, then thaw at room temperature before frosting and serving.

Frosted Lemon Poppy Seed Cookies

Frosted Lemon Poppyseed Cookies made with classic ingredients, plus fresh lemon to add bright, tangy flavor to the buttery sugar cookies!

Course Cookies, Dessert

Cuisine American

Keyword Frosted Lemon Poppy Seed Cookies

Prep Time 20

Cook Time 11

Total Time 31

Servings cookies

Calories 383kcal

Author Jessica & Nellie

Ingredients

½ cup salted butter 120 grams softened
½ cup light brown sugar 60 grams
½ cup white granulated sugar 50 grams
1 large egg
1 ¾ cups all-purpose flour 210 grams
¾ tsp baking powder
¾ tsp baking soda
¼ cup poppy seeds
2 TBSP lemon zest

Frosting

½ cup salted butter 120 grams room temperature
2 ½ cups powdered sugar 250 grams
Juice of 1 large lemon

Instructions

Preheat your oven to 350°F. Line 2 baking sheets with parchment and set aside.
Start by making your cookie dough. Combine the softened butter, brown sugar, and white granulated sugar in a large mixing bowl. Whisk until smooth and creamy.
Add the egg and whisk for about 1-2 minutes, or until the mixture develops a fluffy texture.
Slowly whisk in the flour, baking powder, baking soda, poppy seeds and lemon zest until no dry pockets remain.
Use a standard large size cookie scoop to drop balls of cookie dough onto a baking sheet. Space your cookies about 2 inches apart and bake them for 11 minutes.
Let your cookies cool on the pan for a few minutes and then move them to a wire cooling rack. Let your cookies cool for an hour on the counter.
Once your cookies are cooled, prepare your frosting by whisking together the butter, powdered sugar, and lemon juice. Use a spatula or piping bag to frost your cookies. Enjoy!

Notes

Store leftovers in an airtight container on the counter for up to 5 days.

Cookies can be frozen for up to 2 months.

Nutrition

What if my cookies turn out too flat?

If your cookies are spreading too much then the butter is likely too soft. Chill your cookie dough in the fridge for about 30 minutes and then continue baking.

Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly different, but the cookies will still be soft and flavorful.

Can I make these cookies ahead of time?

You can prepare the dough a day in advance and refrigerate it, or bake the cookies and store unfrosted cookies in the freezer for up to 3 months. Frost just before serving.

Can I skip the frosting?

Yes! The cookies are delicious on their own, and skipping the frosting makes them slightly less sweet while still bursting with lemon flavor.

Enjoy more of our favorite Lemon cookies here:

These Buttermilk Lemon Cookies are soft, pillowy bites bursting with fresh lemon flavor, perfectly balanced by a sweet, tangy lemon-vanilla glaze. They’re a must-try for any citrus lover!
Turn classic pie flavors into adorable, bite-sized treats, with these Lemon Blueberry Pie Cookies. A buttery pie crust, blueberry filling, and finished with a lattice top—pie lovers won’t be able to resist!
Strawberry Lemon Thumbprint Cookies are packed with bright, fresh flavors—tender lemon-scented dough filled with sweet strawberry jam and finished with a tangy, zesty lemon glaze for the perfect balance of sweet and citrusy!
Our recipe for Lemon Pudding Sugar Cookies is made with lemon pudding mix adding a zesty punch and extra moisture that makes them even more irresistible than classic sugar cookies.
Frosted Lemon Sugar Cookies are bursting with fresh lemon flavor, made from a simple sugar cookie dough. Topped with easy piped rosettes for a treat that’s as delicious as it is beautiful.

Frosted Lemon Poppy seed Cookies are soft, buttery treats with a bright, tangy kick from fresh lemon, perfectly complemented by crunchy poppy seeds and a sweet, creamy frosting.

The post FROSTED LEMON POPPY SEED 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.

FROSTED WATERMELON COOKIES

Jessica — Mon, 26 May 2025 16:30:08 +0000

Watermelon Sugar Cookies are fun, tasty sugar cookies with pink & green buttercream frosting decorated to look like watermelon slices!

The butter cream frosting recipe is simple to make and adds a creamy sweetness that pairs perfectly with the sugar cookie, while the chocolate sprinkles provide a fun and festive touch. These watermelon cookies are not only delicious, but they also look adorable and are sure to impress your guests.

Watermelon Themed Cookies

Watermelon Sugar Cookies are a fun and festive way to celebrate summer. These cookies are made with sugar cookie dough, my favorite buttercream frosting, and chocolate sprinkles.

The red frosting is for the juicy watermelon flesh, the green frosting is the watermelon rind. Sprinkle chocolate sprinkles are on top of the pink frosting to represent the watermelon seeds.

Frosted Watermelon Cookies are Super Fun!

Easy to Make! This recipe is super easy to make and requires minimal effort. All you need is sugar cookie dough, buttercream frosting, and chocolate sprinkles. The dough can be prepared in advance and stored in the refrigerator until you’re ready to bake.
Perfect for Summer! These cookies are the perfect festive addition to summer picnics and barbecues!
Crowd-Pleasers! These cookies are sure to be a hit with both kids and adults! They’re cute, delicious, and perfect for sharing at parties and gatherings.

Easy Watermelon Sugar Cookie Ingredients

Butter: You need ½ cup of butter for rich and flavorful cookies.

Shortening: Add 6 TBSP of butter flavored shortening to give the cookies more fats needed to stay moist while baking.

Sugar: Make the cookies sweet & chewy by adding ½ cup of granulated sugar to the dough.

Powder sugar: To create incredibly soft and tender cookies, use ½ cup of powdered sugar.

Milk: Adding 1 TBSP of milk gives the dough a bit more moisture to stay soft, but not crumble.

Egg: Help bind all the ingredients together well by adding 1 egg to the dough.

Baking soda: Using ¼ tsp of baking soda in this dough helps the cookies puff up and rise as they bake.

Cream of tartar: You need ¼ tsp of cream of tartar to create chewy and delicious treats.

Salt: Balance all the wonderful flavors in this dough by adding ½ tsp of salt.

Flour: The structural base of this recipe is 2 ¼ cups of flour.

Buttercream Frosting

Butter: Use ½ cup of butter, softened, for a thick and rich cookie topping.

Vanilla extract: Enhance the flavors in the frosting by adding 1 ½ tsp of vanilla extract.

Powder sugar: You will need about 4 cups of powdered sugar for a smooth and sweet frosting. The final amount depends on the consistency you want.

Milk: Add 3-4 TBSP of milk to help combine all the ingredients and create a smooth and creamy texture.

Sprinkles: Using a pinch of chocolate “Jimmie” sprinkles for each cookie will be just enough “seeds” for each slice of watermelon.

Food coloring: You need red & green food coloring to create these fun & tasty treats.

How to make Watermelon Sugar Cookies

Frosted Watermelon Cookies

Watermelon Sugar Cookies are fun, tasty sugar cookies with pink & green buttercream frosting decorated to look like watermelon slices!

Course Cookies, Dessert

Cuisine American

Keyword watermelon sugar cookies

Prep Time 25

Cook Time 10

Total Time 35

Servings cookies

Calories 198kcal

Author Jessica & Nellie

Ingredients

½ cup butter
6 TBSP butter flavored shortening
½ cup granulated sugar
½ cup powdered sugar
1 TBSP milk
1 egg
¼ tsp baking soda
¼ tsp cream of tartar
½ tsp salt
2 ¼ cups flour

Buttercream Frosting

½ cup softened butter
1 ½ tsp vanilla extract
4 cups powdered sugar
3-4 TBSP milk
chocolate “Jimmie” sprinkles
red & green food coloring

Instructions

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set them aside.
In a large mixing bowl (or bowl of stand mixer), cream the butter, shortening, sugar, powder sugar, and milk on medium speed. Then add in the egg and mix until well combined.
In a separate bowl, whisk the flour, baking soda, cream of tartar, and salt to combine. Add the dry ingredients to the creamed butter mixture and mix until smooth.
Roll the dough into 1-inch balls and place them on the parchment lined baking sheets. Spray the bottom of a glass measuring cup with non-stick cooking spray and then dip that into a plate with a thin layer of sugar. Press each dough ball down slightly with the sugar covered glass, apply the cooking spray as needed to ensure each cookie dough has a layer of sugar.
Place the cookies in the preheated oven and bake for 8-9 minutes. Let them cool on the baking sheets for a few minutes before transferring them to a cooling rack to cool completely.
Buttercream frosting: In a medium size bowl, using an electric mixer, combine the butter, vanilla extract, and milk. Mix on medium speed for 30 seconds. Add in the powder sugar, 1 cup at a time, until you've reached your desired consistency.
Divide the frosting into two bowls, one with slightly more frosting than the other. Add red food coloring to the bowl with more frosting, starting with 2-3 drops. Stir well until the coloring is well mixed, if you want a deeper red color, add more food coloring.
In the other bowl, add the green food coloring. I used 5-6 drops for my deep green color, start with 2-3 and add more from there to be safe. When the green is fully combined, transfer the frosting to a piping bag with a medium sized round tip.
Decorate: Cut each circle cookie in half. Frost the inner portion of the cookie with red frosting using a spreading knife. Be sure to leave a small lip around the cookie for the green frosting "rind".
Pipe the green frosting around the edges of the red frosting in a complete circle. Next sprinkles the chocolate Jimmies in the center for the "seeds" of the watermelon. Let the cookies set for a few minutes, then serve and enjoy!

Notes

These frosted sugar cookies will stay fresh for up to 3-5 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 serving.

Nutrition

How can I add watermelon flavor to the frosting for cookies?

To create watermelon-flavored frosting for your sugar cookies, you can add a few drops of watermelon flavoring or extract to your favorite buttercream frosting recipe. Alternatively, you can mix in some finely chopped watermelon or watermelon juice to achieve the desired flavor. It is important to note that adding too much liquid to your frosting can affect its consistency, so make sure to adjust accordingly.

How long are frosted sugar cookies good for?

To keep your Watermelon Sugar Cookies fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 2 months. When thawing, make sure to let them come to room temperature before serving.

Do I need a piping bag for this recipe?

While using a piping bag can help you achieve a more professional look, it is not necessary for this recipe. You can also use a zip lock bag for the piping of the green frosting, just snip off a small corner and go to town!

Tips for making perfect sugar cookies

To ensure that your sugar cookies turn out perfectly every time, make sure to follow the recipe instructions carefully. Use room temperature ingredients, and don’t overmix the dough. Finally, make sure to keep a close eye on the cookies while they bake, as they can easily overcook and become dry.

Try more of our favorite summertime cookies here:

Watermelon Sugar Cookies are a delicious and festive summertime treat to enjoy with friends and family. These summer cookies are guaranteed to be a hit at parties, kids birthday’s, and pool parties all season long!

The post FROSTED WATERMELON COOKIES appeared first on Family Cookie Recipes.

BEST NO BAKE COOKIES (without Peanut Butter!)

Jessica — Wed, 30 Apr 2025 20:05:37 +0000

BEST No Bake Cookies made with quick oats, coconut, walnuts, melted chocolate, butter, sugar and milk for a simple no-bake cookie without peanut butter!

I love the fantastic chocolate coconut flavor in these no-bake cookies! I like peanut butter, but when you add it to cookies, the flavor tends to take over. So by leaving it out, your chocolate cookies have a wider variety of flavors!

Amazing No Bake Cookies

No-bake cookies are an addictive cookie recipe that do not require any time in an oven! They also do not include ingredients such as eggs or flour. A lot of no bake cookies include peanut butter as well, it is great for binding ingredients together. For our no bake cookie recipe we do not include peanut butter, we think they form well and taste incredible without it.

This is a great recipe during the warmer months of the year as you can create tasty cookies without turning the oven on and heating the house up any more than it already is.

No Bake Oatmeal and Coconut Cookie Ingredients

Butter: You need 1 cup of butter to give these cookies a nice rich flavor.

Sugar: Adding in 2 cups of sugar help give these cookies a nice sweet taste.

Milk: Use 1/2 cup of milk to provide some moisture and create a great cookie texture.

Coconut: For extra delicious flavor and texture, add in 3/4 cup of coconut flakes.

Semi Sweet Chocolate Chips: You need 1 cup of semi sweet chocolate chips for a fantastic chocolatey addition to these cookies.

Walnuts: Use 1/2 cup of chopped walnuts to add a wonderful crunch to this dessert.

Quick Oats: You will need 3 cups of quick oats for these no bake cookies.

Vanilla extract: Add in 1 teaspoon of vanilla extract to enhance all the amazing flavors in this sweet treat.

Which oats are best for No Bake Cookies?

Different recipes will call for different kinds of oats, but to make the best “No Bake Cookies”, you should use quick oats. Quick oats are physically smaller than old fashioned oats, so they have a better bite with these cookies than larger oats.

Can these Cookies be frozen?

Yes, these cookies can be frozen in an airtight container for up to 2 months. Try to freeze them in a single layer or with layers separated with parchment paper.

BEST No Bake Cookies Recipe made without Peanut Butter

BEST No Bake Cookies are a simple, oatmeal chocolate cookies that do not require baking time! These oatmeal no bake cookies are sweet, chewy and so delightful!

Course Cookies, Dessert, no bake

Cuisine American

Keyword No Bake Cookies without Peanut Butter

Prep Time 15

Cook Time 5

Total Time 20

Servings

Calories 125kcal

Author Jessica & Nellie

Ingredients

1 cup butter
2 cups sugar
½ cup milk
¾ cup coconut flakes
1 cup semi sweet chocolate chips
½ cup walnuts chopped
3 cups quick oats
1 tsp vanilla extract

Instructions

Prepare a cookie sheet by lining it with wax paper or parchment paper. Set aside.
Next, in a saucepan, combine the butter, sugar and milk. Bring the mixture to a boil and let it boil for 1 minute.
Add the semi-sweet chocolate chips to the pan and stir until they've all melted completely. Add the coconut, walnuts, oats and vanilla extract. Stir everything until it is all thoroughly combined.
Scoop about 1 TBSP of the mixture and place onto the prepared cookie sheet. Repeat with remaining cookie dough.
Let the cookies cool on the baking sheet for 1-2 hours, until set. Enjoy!

Video

Notes

Store cookies in an airtight container on the counter for about 5 days.

Cookies can be frozen in single layers for up to 2 months.

Nutrition

What to do when No Bake Cookies recipe won’t set?

Putting your cookies in the fridge or freezer will help them firm up a bit. To avoid your cookies not setting, make sure you set a timer when you boil the cookie dough.

Will Chocolate No-Bake Cookies stick to foil?

I have seen these cookies stick to aluminum foil before, but it does not always happen. To avoid the hassle and the risk I would recommend using wax paper or parchment paper as that is what has always worked for me!

Do No Bake Cookies need to be refrigerated?

I highly recommend putting no bake cookies in the fridge, it 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 have to be refrigerated. You can store them in an airtight container in room temperature and they will be fine too. It just depends on your preference, if you like them room temperature or chilled.

How long does it take for no bake cookies to set?

More No-Bake Cookies:

Best Ever No Bake Cookies are simple, oatmeal chocolate cookies that do not require baking time! I have tried many and this no bake cookies recipe is the absolute BEST. Perfect flavor and texture!

The post BEST NO BAKE COOKIES (without Peanut Butter!) appeared first on Family Cookie Recipes.