20 Delicious Sugar Cookie Mix Recipes for Every Occasion

Maybe you’ve stared at that box of sugar cookie mix in your pantry, wondering how to turn it into something truly special. Whether you’re whipping up a last-minute treat for a school bake sale or planning a festive holiday spread, these 20 recipes will transform that simple mix into irresistible creations for every occasion. Get ready to bake up some magic—your next favorite cookie is just a scroll away!

Classic Vanilla Sugar Cookies

Lingering in the quiet kitchen this afternoon, I find myself drawn to the simple comfort of baking, the way measured ingredients become something greater through patience and care. These vanilla sugar cookies hold that gentle magic—soft, sweet, and timeless, like a whispered secret from generations past.

Ingredients

• For the cookie dough:
  • 2 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 1 cup unsalted butter, softened
  • 1 large egg
  • 2 tsp pure vanilla extract
  • ½ tsp baking powder
  • ¼ tsp salt
• For rolling and finishing:
  • ¼ cup granulated sugar

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 ½ cups all-purpose flour, ½ tsp baking powder, and ¼ tsp salt until fully combined.
3. In a separate large bowl, use an electric mixer on medium speed to cream 1 cup softened unsalted butter and ¾ cup granulated sugar for 2–3 minutes, until light and fluffy.
4. Beat in 1 large egg and 2 tsp vanilla extract just until incorporated, scraping down the bowl with a spatula.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms and no flour streaks remain.
6. Cover the dough with plastic wrap and chill it in the refrigerator for 30 minutes to prevent spreading during baking.
7. Place ¼ cup granulated sugar in a small, shallow bowl for rolling.
8. Scoop 1 tablespoon of dough, roll it into a smooth ball between your palms, then roll it in the sugar to coat evenly.
9. Place the dough balls 2 inches apart on the prepared baking sheets.
10. Use the bottom of a glass to gently flatten each ball to ¼-inch thickness for even baking.
11. Bake one sheet at a time in the center rack for 10–12 minutes, until the edges are lightly golden and the centers look set.
12. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Now, these cookies emerge tender and crisp-edged, with a buttery vanilla warmth that melts softly on the tongue. For a cozy twist, sandwich two with raspberry jam or crumble them over vanilla ice cream—each bite feels like a quiet moment of sweetness, shared or savored alone.

Lemon Glazed Sugar Cookies

Mellow afternoons like this one always seem to call for something sweet yet simple, something that fills the kitchen with warmth and the heart with quiet contentment. These lemon glazed sugar cookies are just that—a gentle balance of buttery softness and bright citrus that feels like a handwritten note from a dear friend. They require little fuss but reward you with tender crumbles and sunny flavor that lingers long after the last crumb disappears.

Ingredients

For the cookies:

• 2 ¼ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup unsalted butter, softened to room temperature
• ¾ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• Zest of 1 medium lemon

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon whole milk

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 ¼ cups all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon salt in a medium bowl until fully combined.
3. Cream ¾ cup softened unsalted butter and ¾ cup granulated sugar in a large bowl with an electric mixer on medium speed for 2 minutes, until pale and fluffy.
4. Beat in 1 large egg, 1 teaspoon vanilla extract, and the zest of 1 lemon until just incorporated.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed until a soft dough forms and no dry streaks remain.
6. Scoop 1-tablespoon portions of dough and roll them into smooth balls between your palms.
7. Arrange the dough balls 2 inches apart on the prepared baking sheets to allow for spreading.
8. Bake for 10–12 minutes, until the edges are lightly golden but the centers still look slightly soft.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
10. Whisk 1 cup powdered sugar, 2 tablespoons fresh lemon juice, and 1 tablespoon whole milk in a small bowl until smooth and drizzle-able.
11. Drizzle the glaze over the cooled cookies using a spoon or piping bag, allowing it to set for 20 minutes at room temperature.

Perfectly soft and crumbly, these cookies carry the gentle brightness of lemon in every bite, with a glaze that adds just enough sweetness to balance the zest. Their tender texture makes them ideal for pairing with afternoon tea or crumbling over vanilla ice cream for a simple, sun-kissed dessert.

Chocolate Chip Sugar Cookies

Just now, as afternoon light slants across my kitchen counter, I find myself reaching for the familiar comfort of baking—the quiet ritual of measuring, mixing, and waiting that feels like a slow exhale. Chocolate chip sugar cookies, with their tender crumb and pockets of melted chocolate, have always been my gentle anchor on restless days like this one, where time seems to stretch and soften around the edges.

Ingredients

For the cookie dough:

• 2 ¼ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened to room temperature
• 1 ½ cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 ½ cups semi-sweet chocolate chips

Instructions

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. Whisk together 2 ¼ cups all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon salt in a medium bowl until fully combined.
3. Beat 1 cup softened unsalted butter and 1 ½ cups granulated sugar in a large bowl with an electric mixer on medium speed for 3 minutes, until pale and fluffy.
4. Add 2 large eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
5. Mix in 2 teaspoons vanilla extract until just blended.
6. Gradually add the flour mixture to the wet ingredients, mixing on low speed until no dry streaks remain.
7. Fold in 1 ½ cups semi-sweet chocolate chips with a spatula until evenly distributed.
8. Scoop 2-tablespoon portions of dough and roll into smooth balls, placing them 2 inches apart on the prepared baking sheets.
9. Bake for 9–11 minutes, until the edges are lightly golden but the centers still look slightly soft.
10. Cool the cookies on the baking sheets for 5 minutes before transferring to a wire rack.

Perhaps what I love most is how these cookies hold both crispness and softness in each bite—the sugary shell giving way to a chewy center studded with melted chocolate. They’re wonderful still warm with a glass of cold milk, or crumbled over vanilla ice cream for a simple, comforting dessert that feels like a quiet conversation with yourself.

Peanut Butter Swirl Sugar Cookies

Perhaps there’s something quietly comforting about the way peanut butter swirls through soft sugar cookie dough, creating little rivers of nutty sweetness in each tender bite. Pulling these from the oven fills the kitchen with that warm, buttery scent that feels like a gentle hug on even the busiest of days. It’s a simple pleasure, really, one that invites you to slow down and savor the moment.

Ingredients

• For the sugar cookie dough:
  • 1 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
• For the peanut butter swirl:
  • ½ cup creamy peanut butter
  • 2 tablespoons powdered sugar

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for 2-3 minutes until light and fluffy.
3. Add the egg and vanilla extract to the butter mixture, then beat for another minute until fully incorporated.
4. In a separate bowl, whisk together the flour, baking powder, and salt to ensure even distribution.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a soft dough forms—be careful not to overmix.
6. In a small bowl, stir together the peanut butter and powdered sugar until smooth.
7. Drop tablespoon-sized portions of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Use a teaspoon to dollop a small amount of the peanut butter mixture onto the center of each cookie dough portion.
9. Gently swirl the peanut butter into the dough using a toothpick or the tip of a knife, creating a marbled effect without fully mixing it in.
10. Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look slightly soft.
11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Velvety and tender, these cookies offer a delightful contrast between the buttery sugar cookie base and the rich, nutty swirls. The edges crisp up just enough to give way to that soft, melt-in-your-mouth center. Try serving them slightly warm with a cold glass of milk, or crumble them over vanilla ice cream for an easy, comforting dessert that feels both nostalgic and new.

Red Velvet Sugar Cookies

Pausing in the quiet kitchen, I find myself drawn to the simple magic of transforming humble ingredients into something that carries both nostalgia and comfort, these crimson-hued cookies holding memories in their tender crumb. There’s something deeply soothing about the rhythm of measuring and mixing, each step a gentle meditation that yields treats as beautiful as they are delicious.

Ingredients

For the cookie dough:

• 2 ¼ cups all-purpose flour
• 2 tbsp unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 1 tbsp red food coloring
• 1 tsp white vinegar

For rolling and finishing:

• ¼ cup granulated sugar for coating

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 ¼ cups all-purpose flour, 2 tbsp cocoa powder, 1 tsp baking soda, and ½ tsp salt in a medium bowl until fully combined.
3. Cream ¾ cup softened butter with 1 cup granulated sugar in a large mixing bowl using an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Beat in 1 large egg, 2 tsp vanilla extract, 1 tbsp red food coloring, and 1 tsp white vinegar until the mixture is uniformly red and smooth.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no flour streaks remain to avoid overworking the dough.
6. Scoop tablespoon-sized portions of dough and roll them into smooth balls between your palms.
7. Roll each dough ball in ¼ cup granulated sugar until lightly coated, then place them 2 inches apart on the prepared baking sheets.
8. Bake for 10–12 minutes until the cookies have puffed slightly and the edges feel set to the touch while the centers remain soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These cookies emerge with a delicate crispness that gives way to a wonderfully soft, cake-like interior, their subtle cocoa notes playing against the vanilla’s warmth. I love serving them stacked high on a vintage plate with a dusting of powdered sugar, or crumbled over vanilla ice cream for a simple yet elegant dessert that feels both festive and comforting.

Pumpkin Spice Sugar Cookies

Dusk settles softly outside my window, the golden light of late autumn filtering through the glass as I find myself drawn to the kitchen, where the familiar warmth of pumpkin and spice promises comfort in every measured cup and gentle stir. There’s something deeply soothing about these quiet baking moments, when the world slows down enough to appreciate the simple alchemy of flour, sugar, and seasonal flavors coming together. Today, it’s pumpkin spice sugar cookies that call me to this peaceful ritual, their aroma already filling my imagination with memories of crisp leaves and cozy evenings.

Ingredients

For the cookie dough:
– 2 ¾ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon baking powder
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ¼ teaspoon ground ginger
– ⅛ teaspoon ground cloves
– 1 cup unsalted butter, softened to room temperature
– 1 ½ cups granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– ½ cup canned pumpkin puree

For rolling:
– ¼ cup granulated sugar
– 1 teaspoon pumpkin pie spice

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ⅛ teaspoon cloves in a medium bowl until fully combined.
3. Cream 1 cup softened unsalted butter and 1 ½ cups granulated sugar together in a large mixing bowl using an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Beat in 1 large egg until fully incorporated, about 30 seconds.
5. Mix in 1 teaspoon vanilla extract and ½ cup pumpkin puree until the mixture is smooth and evenly colored.
6. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until no white streaks remain, being careful not to overmix.
7. Combine ¼ cup granulated sugar and 1 teaspoon pumpkin pie spice in a small bowl for the rolling mixture.
8. Scoop tablespoon-sized portions of dough and roll them into smooth balls between your palms.
9. Roll each dough ball in the spiced sugar mixture until lightly coated on all sides.
10. Place the coated dough balls 2 inches apart on the prepared baking sheets.
11. Gently flatten each cookie with the bottom of a glass or measuring cup to about ¼-inch thickness.
12. Bake for 10-12 minutes until the edges are lightly golden and the centers look set but still soft.
13. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack.
14. Cool completely for about 30 minutes before serving or storing.

Crisp around the edges yet wonderfully chewy in the center, these cookies capture the essence of autumn in every bite. The pumpkin adds subtle moisture that keeps them tender for days, while the spiced sugar coating creates a delicate crunch that gives way to soft, fragrant interiors. Consider serving them slightly warm with a glass of cold milk or crumbling them over vanilla ice cream for a simple dessert that feels like wrapping yourself in your favorite sweater.

Almond Joy Sugar Cookies

Sometimes the simplest moments call for cookies that feel like a warm embrace, and these almond joy sugar cookies are just that—soft, chewy rounds filled with coconut and chocolate, reminiscent of quiet afternoons and sweet comforts. They’re the kind of treat that melts away the day’s edges, each bite a gentle reminder to slow down and savor. Making them feels like wrapping yourself in a cozy blanket, with aromas of toasted almond and sugar filling the kitchen.

Ingredients

For the cookie dough:

• 1 cup unsalted butter, softened to room temperature
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt

For the filling and topping:

• 1 cup sweetened shredded coconut
• ½ cup sliced almonds
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed for 2–3 minutes, until the mixture is light and fluffy. Tip: Ensure the butter is at room temperature to avoid a greasy dough.
3. Beat in the eggs one at a time, followed by the vanilla extract, mixing just until combined after each addition.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms and no streaks of flour remain.
6. Fold in the sweetened shredded coconut, sliced almonds, and semi-sweet chocolate chips with a spatula until evenly distributed throughout the dough.
7. Scoop tablespoon-sized portions of dough and roll them into balls, placing them 2 inches apart on the prepared baking sheets. Tip: Chill the dough for 10 minutes if it feels too soft, as this helps the cookies hold their shape while baking.
8. Bake the cookies in the preheated oven for 10–12 minutes, until the edges are lightly golden but the centers are still soft. Tip: Rotate the baking sheets halfway through baking for even browning.
9. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

With their crisp edges and chewy centers, these cookies offer a delightful contrast, the coconut and almonds adding a subtle crunch that pairs beautifully with the melted chocolate pockets. Warm them slightly before serving to release the aromas, or crumble them over vanilla ice cream for a decadent twist—each variation feels like a new chapter in a comforting story.

Snickerdoodle Sugar Cookies

Every now and then, I find myself craving the simple comfort of a cookie that feels like a warm hug, something that takes me back to childhood afternoons spent in a flour-dusted kitchen. These snickerdoodle sugar cookies, with their soft centers and cinnamon-kissed edges, are just that—a gentle reminder of how sweetness can slow time. Making them is like tracing old patterns with new hands, each step a quiet meditation.

Ingredients

For the cookie dough:
– 1 cup unsalted butter, softened to room temperature
– 1 ½ cups granulated sugar
– 2 large eggs, at room temperature
– 2 ¾ cups all-purpose flour
– 2 tsp cream of tartar
– 1 tsp baking soda
– ½ tsp fine sea salt

For the cinnamon sugar coating:
– ¼ cup granulated sugar
– 2 tsp ground cinnamon

Instructions

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter and 1 ½ cups granulated sugar on medium speed for 3 minutes, until pale and fluffy.
3. Add the eggs one at a time, mixing for 30 seconds after each addition until fully incorporated.
4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and sea salt until evenly combined.
5. Gradually add the dry ingredients to the butter mixture, mixing on low speed just until no flour streaks remain—do not overmix.
6. Cover the bowl with plastic wrap and chill the dough in the refrigerator for 15 minutes to prevent spreading.
7. In a small shallow bowl, stir together the ¼ cup granulated sugar and cinnamon for the coating.
8. Scoop 1 ½ tablespoon portions of dough and roll them into smooth balls between your palms.
9. Roll each dough ball in the cinnamon sugar mixture until fully coated, then place them 2 inches apart on the prepared baking sheets.
10. Bake one sheet at a time in the center rack for 9–11 minutes, until the edges are lightly golden but the centers still look slightly soft.
11. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nothing compares to biting into one of these cookies—the crackled cinnamon crust gives way to a tender, cake-like interior that melts on the tongue. I love serving them slightly warm with a cold glass of milk, or crumbling them over vanilla ice cream for a cozy dessert that feels like coming home.

Funfetti Sugar Cookies

Baking these cookies feels like unfolding a cherished memory, each sprinkle a tiny burst of color against the quiet hum of the oven. There’s something deeply comforting in the way the dough comes together, soft and yielding, promising sweetness with every bite. It’s a simple joy, really, one that slows the world down just enough to savor.

Ingredients

For the cookie dough:
– 1 cup unsalted butter, softened to room temperature
– 1 ½ cups granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 3 cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon salt
– ½ cup rainbow sprinkles

For finishing:
– ¼ cup granulated sugar, for rolling

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, use an electric mixer on medium speed to cream the softened butter and 1 ½ cups granulated sugar until light and fluffy, about 2 minutes.
3. Add the eggs one at a time, mixing fully after each addition until incorporated.
4. Mix in the vanilla extract until just combined.
5. In a separate bowl, whisk together the flour, baking powder, and salt to ensure even distribution.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.
7. Gently fold in the rainbow sprinkles with a spatula until evenly dispersed.
8. Scoop 1-tablespoon portions of dough and roll each into a ball between your palms.
9. Roll each dough ball in the remaining ¼ cup granulated sugar to coat lightly.
10. Place the dough balls 2 inches apart on the prepared baking sheets.
11. Bake for 10–12 minutes, or until the edges are lightly golden but the centers remain soft.
12. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Zesty with sugar and studded with confetti-like sprinkles, these cookies emerge tender and slightly chewy, their edges crisp from that sugary coating. Enjoy them warm with a glass of cold milk, or stack them high for a whimsical dessert table—each one a little celebration in itself.

Maple Bacon Sugar Cookies

Under the soft glow of the kitchen light, I find myself reaching for familiar ingredients, transforming simple flour and sugar into something that carries the warmth of autumn mornings and the comforting crackle of breakfast memories.

Ingredients

For the cookie dough:
– 2 ¾ cups all-purpose flour
– 1 tsp baking soda
– ½ tsp baking powder
– 1 cup unsalted butter, softened
– 1 ½ cups granulated sugar
– 1 large egg
– 1 tsp vanilla extract

For the maple bacon topping:
– 8 slices thick-cut bacon
– ¼ cup pure maple syrup
– ¼ cup brown sugar

Instructions

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. Cook 8 slices of thick-cut bacon in a skillet over medium heat for 8-10 minutes until crispy, turning occasionally.
3. Drain the bacon on paper towels, then chop it into small pieces while still warm.
4. In a small bowl, combine the chopped bacon with ¼ cup pure maple syrup and ¼ cup brown sugar, stirring until the bacon is fully coated.
5. In a medium bowl, whisk together 2 ¾ cups all-purpose flour, 1 tsp baking soda, and ½ tsp baking powder until well combined.
6. In a separate large bowl, cream together 1 cup softened unsalted butter and 1 ½ cups granulated sugar for 3-4 minutes until light and fluffy.
7. Beat in 1 large egg and 1 tsp vanilla extract until fully incorporated into the butter mixture.
8. Gradually add the flour mixture to the wet ingredients, mixing just until the dough comes together without overmixing.
9. Fold the maple bacon mixture into the cookie dough until evenly distributed throughout.
10. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
11. Bake for 10-12 minutes until the edges are golden brown but the centers still appear slightly soft.
12. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Crunchy bacon bits create delightful texture surprises amidst the soft, chewy cookie, while the maple syrup caramelizes into sweet pockets that balance the salty richness. These cookies taste wonderful when served slightly warm with a cold glass of milk, or crumbled over vanilla ice cream for an unexpected dessert twist.

Matcha Green Tea Sugar Cookies

Folding the soft green dough between my fingers today, I’m reminded how these matcha cookies first appeared in my kitchen during a quiet autumn afternoon much like this one, their earthy aroma filling the air with gentle comfort while golden leaves danced outside my window. Something about their subtle bitterness balanced with sweet vanilla makes them feel like edible meditation, each batch carrying the quiet wisdom of tea ceremonies transformed into something you can hold in your hand. They’ve become my go-to when the world feels too loud, these little green treasures that manage to be both grounding and celebratory.

Ingredients

For the cookie dough:

• 2 ¼ cups all-purpose flour
• 2 tablespoons matcha green tea powder
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup unsalted butter, softened to room temperature
• ¾ cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract

For finishing:

• 2 tablespoons granulated sugar for rolling

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 ¼ cups all-purpose flour, 2 tablespoons matcha powder, ½ teaspoon baking powder, and ¼ teaspoon salt in a medium bowl until no green streaks remain.
3. Beat 1 cup softened unsalted butter and ¾ cup granulated sugar in a separate bowl with an electric mixer on medium speed for exactly 3 minutes until pale and fluffy.
4. Add 1 large egg and 2 teaspoons vanilla extract to the butter mixture, beating for 1 minute until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the dough comes together without visible flour pockets.
6. Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes until firm enough to handle without sticking to your hands.
7. Scoop 1 tablespoon portions of dough and roll into smooth balls between your palms.
8. Roll each dough ball in the remaining 2 tablespoons granulated sugar until lightly coated on all sides.
9. Place the sugared dough balls 2 inches apart on prepared baking sheets and gently flatten each to ½-inch thickness with the bottom of a glass.
10. Bake at 350°F for 10-12 minutes until the edges appear set but the centers still look slightly soft.
11. Cool the cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Each cookie emerges with a delicate crispness that gives way to a tender, almost cake-like center, the matcha’s earthy notes unfolding gradually against the sweet vanilla backdrop. Enjoy them alongside a cup of jasmine tea for a floral complement, or crumble over vanilla ice cream for a sophisticated dessert that balances bitter and sweet in perfect harmony.

Orange Zest Sugar Cookies

Cradling a warm mug of tea, I find myself drawn back to these simple cookies, the kind that feel like a quiet afternoon captured in sugar and citrus. There’s something deeply comforting about the way orange zest perfumes the kitchen, transforming basic ingredients into something that feels both nostalgic and new. These cookies are my go-to when I need a moment of gentle baking, a recipe that asks for little but gives so much in return.

Ingredients

For the cookie dough:

• 2 ¼ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened to room temperature
• 1 ½ cups granulated sugar
• 1 large egg
• 2 tsp pure vanilla extract
• 2 tbsp fresh orange zest

For rolling:

• ¼ cup granulated sugar

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 ¼ cups all-purpose flour, ½ tsp baking soda, and ½ tsp salt in a medium bowl until fully combined.
3. Cream 1 cup softened unsalted butter and 1 ½ cups granulated sugar in a large mixing bowl using an electric mixer on medium speed for exactly 3 minutes, until pale and fluffy.
4. Beat in 1 large egg until fully incorporated, about 30 seconds.
5. Mix in 2 tsp pure vanilla extract and 2 tbsp fresh orange zest until evenly distributed throughout the batter.
6. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until no dry streaks remain. Tip: Avoid overmixing to keep the cookies tender.
7. Place ¼ cup granulated sugar in a small, shallow bowl for rolling.
8. Scoop 1 tablespoon of dough per cookie, roll into balls between your palms, then roll each ball in the sugar to coat completely.
9. Arrange the dough balls 2 inches apart on prepared baking sheets. Tip: Chilling the dough for 15 minutes before baking helps prevent excess spreading.
10. Bake one sheet at a time in the center rack for 10–12 minutes, until the edges are lightly golden but centers still look slightly soft.
11. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack. Tip: Letting them rest on the pan ensures they firm up without overbaking.

Unwrapping their citrus-kissed aroma feels like opening a sunlit memory, each cookie crisp at the edges yet yielding softly at the center. I love serving them stacked beside a pot of Earl Grey tea, where their sugary sparkle catches the light, or crumbling them over vanilla ice cream for a simple, fragrant dessert that feels both humble and celebratory.

Cinnamon Roll Sugar Cookies

Perhaps there’s something quietly magical about taking the comforting swirl of a cinnamon roll and tucking it into the tender embrace of a sugar cookie. It feels like a small, sweet secret you get to unfold in your own kitchen, a gentle project for a slow afternoon. The warmth of cinnamon and the soft, yielding texture create a treat that feels both nostalgic and wonderfully new.

Ingredients

For the Cookie Dough:

• 2 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 cup unsalted butter, softened to room temperature
• 1 ½ cups granulated sugar
• 1 large egg
• 1 tsp vanilla extract

For the Cinnamon Swirl Filling:

• ¼ cup granulated sugar
• 1 tbsp ground cinnamon
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 ¾ cups all-purpose flour, 1 tsp baking soda, and ½ tsp baking powder in a medium bowl until fully combined.
3. In a separate large bowl, use an electric mixer on medium speed to cream 1 cup of softened unsalted butter with 1 ½ cups granulated sugar for 2–3 minutes, until the mixture is pale and fluffy. Tip: Properly creamed butter and sugar will look noticeably lighter in color and have a slightly increased volume, which is key for a soft cookie.
4. Beat in 1 large egg and 1 tsp vanilla extract until just incorporated.
5. Gradually add the dry flour mixture to the wet butter mixture, mixing on low speed until a soft, cohesive dough forms. Tip: Mix only until no dry streaks of flour remain; overmixing can lead to a tougher cookie.
6. In a small bowl, stir together ¼ cup granulated sugar and 1 tbsp ground cinnamon for the filling.
7. Portion the cookie dough into 1 ½-tablespoon balls and roll each ball in the cinnamon-sugar mixture until lightly coated.
8. Place the coated dough balls 2 inches apart on the prepared baking sheets.
9. Use the bottom of a glass or measuring cup to gently flatten each dough ball to about ½-inch thickness.
10. Lightly brush the top of each flattened cookie with the 2 tbsp of melted unsalted butter.
11. Sprinkle a pinch of the remaining cinnamon-sugar mixture over the butter-brushed top of each cookie.
12. Bake for 9–11 minutes, or until the edges are set and just beginning to turn a light golden brown. Tip: The centers will still look soft; they will firm up as they cool, keeping the cookies wonderfully chewy.
13. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

And these cookies emerge with a delightfully chewy center and a crisp, sugary edge that shatters delicately with each bite. Their flavor is a perfect duet of buttery vanilla and warm, spiced cinnamon in every single layer. They are lovely with a cold glass of milk, or you could even crumble one over a bowl of vanilla ice cream for a simple, decadent dessert.

Raspberry Jam-Filled Sugar Cookies

Remembering how my grandmother’s kitchen always smelled of butter and sugar, I find myself drawn back to these simple raspberry jam-filled cookies, the kind that feel like a quiet afternoon wrapped in pastry. They’re tender, slightly crisp at the edges, and hold a little pocket of sweet-tart jam that makes each bite a small, comforting surprise. Making them is a slow, thoughtful process, one that rewards patience with warmth and nostalgia.

Ingredients

For the cookie dough:
– 2 cups all-purpose flour
– 1/2 tsp baking powder
– 1/4 tsp salt
– 3/4 cup unsalted butter, softened to room temperature
– 3/4 cup granulated sugar
– 1 large egg
– 1 tsp vanilla extract

For filling and finishing:
– 1/2 cup raspberry jam
– 2 tbsp powdered sugar

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt until fully combined.
3. In a separate large bowl, use an electric mixer on medium speed to cream 3/4 cup softened unsalted butter with 3/4 cup granulated sugar until the mixture is pale and fluffy, about 2-3 minutes.
4. Beat in 1 large egg and 1 tsp vanilla extract until just incorporated.
5. Gradually add the dry flour mixture to the butter mixture, mixing on low speed until a soft dough forms and no dry streaks remain.
6. Scoop 1-tbsp portions of dough and roll each into a smooth ball between your palms.
7. Place the dough balls 2 inches apart on the prepared baking sheets.
8. Use your thumb or the back of a small spoon to press a deep, wide indentation into the center of each dough ball.
9. Fill each indentation with 1/2 tsp of raspberry jam, being careful not to overfill.
10. Bake the cookies for 12-14 minutes, or until the edges are lightly golden and the jam is bubbly.
11. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes to firm up.
12. Transfer the cookies to a wire rack to cool completely.
13. Sift 2 tbsp powdered sugar over the cooled cookies just before serving.

A soft, crumbly texture gives way to the bright burst of raspberry jam, creating a balance that feels both familiar and special. These cookies are lovely with a cup of Earl Grey tea or crumbled over vanilla ice cream for a simple dessert, their sweetness lingering like a quiet memory.

Caramel Stuffed Sugar Cookies

Nostalgia has a way of settling in the kitchen, especially when the afternoon light slants through the window and the thought of something sweet and comforting begins to stir. These cookies are a quiet indulgence, a soft, sugar-dusted pillow with a hidden heart of deep, flowing caramel that feels like a secret shared only with yourself.

Ingredients

For the Cookie Dough:

• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 cup unsalted butter, softened to room temperature
• 1 ½ cups granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

For Assembly:

• 24 soft caramel candies, unwrapped
• ¼ cup granulated sugar, for rolling

Instructions

1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 ¾ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon baking powder until fully combined.
3. In a separate large bowl, use an electric mixer on medium speed to beat 1 cup of softened unsalted butter and 1 ½ cups granulated sugar together for 2 minutes, until the mixture is pale and fluffy.
4. Beat in 1 large egg and 1 teaspoon vanilla extract until just incorporated.
5. Gradually add the flour mixture to the butter mixture, mixing on low speed until a soft, cohesive dough forms and no dry streaks remain.
6. Place ¼ cup of granulated sugar in a small, shallow bowl for rolling.
7. Scoop about 1 ½ tablespoons of dough and flatten it slightly in the palm of your hand.
8. Place 1 unwrapped soft caramel candy in the center of the flattened dough.
9. Carefully fold the dough around the caramel, pinching it closed to seal it completely inside, ensuring no caramel is exposed.
10. Roll the sealed dough ball in the reserved granulated sugar until lightly coated.
11. Place the dough balls 2 inches apart on the prepared baking sheets.
12. Bake for 9–11 minutes, or until the edges are just set and the bottoms are lightly golden.
13. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Warm from the oven, the cookies yield a soft, crumbly texture that gives way to a molten caramel center, creating a lovely contrast between the sugary crust and the rich, buttery flow within. They are perfect with a glass of cold milk, or slightly warmed to make the caramel even more luscious for a quiet, comforting treat.

Gingerbread Sugar Cookies

Baking these gingerbread sugar cookies feels like wrapping myself in a warm, spiced blanket on a quiet afternoon, the kind of simple ritual that slows time and fills the kitchen with comforting aromas. Each step unfolds gently, from creaming the butter to watching the cookies spread into soft, golden rounds in the oven. It’s a recipe that invites patience and rewards with cookies that are tender, warmly spiced, and perfect for sharing or savoring alone.

Ingredients

For the cookie dough:
– 2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 1 tsp ground ginger
– 1/2 tsp ground cinnamon
– 1/4 tsp ground cloves
– 3/4 cup unsalted butter, softened to room temperature
– 3/4 cup granulated sugar
– 1 large egg
– 1 tsp vanilla extract

For rolling:
– 1/4 cup granulated sugar

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp ground ginger, 1/2 tsp ground cinnamon, and 1/4 tsp ground cloves until fully combined.
3. In a large bowl, use an electric mixer on medium speed to cream 3/4 cup softened unsalted butter and 3/4 cup granulated sugar for 2 minutes until light and fluffy.
4. Beat in 1 large egg and 1 tsp vanilla extract until just incorporated, scraping down the sides of the bowl with a spatula.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms and no streaks of flour remain.
6. Place 1/4 cup granulated sugar in a small bowl for rolling.
7. Scoop 1 tablespoon of dough, roll it into a smooth ball between your palms, then roll it in the sugar to coat evenly.
8. Place the sugared dough balls 2 inches apart on the prepared baking sheets.
9. Bake one sheet at a time in the preheated oven for 10–12 minutes, or until the edges are lightly golden and the centers look set.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Even after cooling, these cookies stay wonderfully soft with a delicate crumb, their warmth from ginger and cinnamon lingering on the tongue. Enjoy them with a glass of cold milk for a classic treat, or crumble them over vanilla ice cream to add a spiced crunch that makes any moment feel a little sweeter.

White Chocolate Macadamia Sugar Cookies

Sometimes the simplest pleasures arrive quietly, like these white chocolate macadamia sugar cookies that fill the kitchen with their gentle sweetness and buttery warmth. Soft and crumbly with pockets of creamy chocolate and nutty crunch, they’re the kind of treat that feels like a slow, comforting exhale after a long day. I love how the macadamia nuts add just enough richness to balance the sugary dough, making each bite feel both indulgent and deeply familiar.

Ingredients

• For the cookie dough:
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
• For mixing in:
  • 1 cup white chocolate chips
  • ¾ cup chopped macadamia nuts

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together 1 cup softened unsalted butter and 1 ½ cups granulated sugar using an electric mixer on medium speed for 2–3 minutes, until the mixture is pale and fluffy.
3. Beat in 2 large eggs one at a time, waiting until each is fully incorporated before adding the next.
4. Stir in 1 teaspoon vanilla extract until just combined.
5. In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Tip: Avoid overmixing to keep the cookies tender.
7. Fold in 1 cup white chocolate chips and ¾ cup chopped macadamia nuts by hand until evenly distributed.
8. Scoop dough into 1 ½-tablespoon portions and roll into smooth balls.
9. Place dough balls 2 inches apart on the prepared baking sheets and gently flatten each to about ½-inch thickness. Tip: For even baking, space cookies evenly and rotate sheets halfway through.
10. Bake for 10–12 minutes, until the edges are lightly golden but centers still look slightly soft. Tip: Let cookies cool on the sheet for 5 minutes before transferring—they’ll firm up as they cool.
11. Transfer cookies to a wire rack to cool completely.

Just out of the oven, these cookies have a delicate crispness at the edges that gives way to a wonderfully soft, almost cake-like center. Joyfully, the white chocolate melts into sweet, creamy pools alongside the buttery macadamias, making each cookie feel like a little treasure. I love serving them slightly warm with a cold glass of milk or crumbling them over vanilla ice cream for an easy, cozy dessert.

Double Chocolate Sugar Cookies

Unfolding the parchment paper today, I find myself drawn back to these double chocolate sugar cookies, the kind that fill the kitchen with a warmth that feels like a quiet afternoon hug, simple yet deeply comforting in their rich, cocoa-kissed sweetness.

Ingredients

For the cookie dough:
– 1 cup (2 sticks) unsalted butter, softened to room temperature
– 1 ½ cups granulated sugar
– 2 large eggs, at room temperature
– 1 teaspoon pure vanilla extract
– 2 ¼ cups all-purpose flour
– ¾ cup unsweetened cocoa powder
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 cup semi-sweet chocolate chips
For rolling:
– ¼ cup granulated sugar

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, use an electric mixer on medium speed to beat the softened unsalted butter and 1 ½ cups granulated sugar together for 2–3 minutes, until light and fluffy. Tip: Properly creaming the butter and sugar creates air pockets for a softer cookie.
3. Add the 2 large eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
4. Mix in 1 teaspoon pure vanilla extract until just combined.
5. In a separate medium bowl, whisk together 2 ¼ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt until no streaks remain.
6. Gradually add the dry flour-cocoa mixture to the wet butter-sugar mixture, mixing on low speed until a thick, uniform dough forms, about 1–2 minutes. Tip: Avoid overmixing to prevent tough cookies.
7. Use a spatula to fold in 1 cup semi-sweet chocolate chips until evenly distributed throughout the dough.
8. Scoop 1-tablespoon portions of dough and roll them into smooth balls between your palms.
9. Roll each dough ball in the ¼ cup granulated sugar reserved for rolling to coat lightly on all sides.
10. Place the sugar-coated dough balls 2 inches apart on the prepared baking sheets to allow for spreading.
11. Bake one sheet at a time in the preheated 350°F (175°C) oven for 10–12 minutes, until the edges are set and the tops appear crackled. Tip: The cookies will firm up as they cool, so pull them when the centers still look slightly soft.
12. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Just out of the oven, they offer a delicate crispness that gives way to a fudgy, melt-in-your-mouth center, the chocolate chips adding little pockets of molten richness—perfect for stacking high on a plate or crumbling over a scoop of vanilla ice cream for a simple, decadent treat.

Lavender Honey Sugar Cookies

Often, the simplest moments call for something sweet and thoughtful, like these lavender honey sugar cookies that feel like a gentle pause in a busy day. Their subtle floral notes and delicate crumb make them perfect for quiet afternoons with tea or as a heartfelt homemade gift. There’s something deeply comforting in their soft aroma and tender bite, a small indulgence that feels both nostalgic and new.

Ingredients

For the cookie dough:

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened to room temperature
• 3/4 cup granulated sugar
• 1 large egg
• 1/4 cup honey
• 1 tablespoon dried culinary lavender

For rolling and finishing:

• 1/4 cup granulated sugar

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until fully combined.
3. In a separate large bowl, use an electric mixer on medium speed to cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until the mixture is light and fluffy, about 2–3 minutes.
4. Beat in 1 large egg until just incorporated, then mix in 1/4 cup honey and 1 tablespoon dried culinary lavender.
5. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until a soft dough forms and no streaks of flour remain.
6. Tip: Chill the dough for 15 minutes in the refrigerator if it feels too sticky to handle easily.
7. Place 1/4 cup granulated sugar in a small, shallow bowl for rolling.
8. Scoop out 1 tablespoon of dough per cookie, roll it into a smooth ball between your palms, then roll each ball in the sugar to coat lightly.
9. Tip: Space the dough balls about 2 inches apart on the prepared baking sheets to allow for spreading.
10. Bake one sheet at a time in the preheated oven for 10–12 minutes, or until the edges are just lightly golden and the centers look set.
11. Tip: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely; this helps them firm up without breaking.

Cooled, these cookies offer a tender, slightly crumbly texture that melts delicately with each bite. Their flavor blooms with gentle lavender and the warm sweetness of honey, making them lovely alongside a cup of herbal tea or crumbled over vanilla ice cream for a simple, elegant dessert.

Toasted Coconut Sugar Cookies

Unwrapping the simple joy of baking, these toasted coconut sugar cookies emerge from the oven with a gentle crispness that gives way to a tender, chewy center, each bite carrying the warm, nutty aroma of coconut toasted to golden perfection. They feel like a quiet afternoon spent in the kitchen, where measuring and mixing become a soothing ritual, and the reward is a batch of cookies that are both comforting and subtly sophisticated. There’s something deeply satisfying about creating treats that balance sweetness with texture, making these perfect for sharing or savoring slowly with a cup of tea.

Ingredients

– For the toasted coconut: 1 cup sweetened shredded coconut
– For the cookie dough: 2 ¼ cups all-purpose flour, ½ tsp baking soda, ½ tsp salt, 1 cup unsalted butter (softened to 68°F), 1 ½ cups granulated sugar, 1 large egg, 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Spread 1 cup of sweetened shredded coconut evenly on the prepared baking sheet.
3. Toast the coconut in the oven for 5–7 minutes, stirring halfway, until it turns light golden brown and fragrant.
4. Remove the toasted coconut from the oven and let it cool completely on the baking sheet for 10 minutes.
5. In a medium bowl, whisk together 2 ¼ cups all-purpose flour, ½ tsp baking soda, and ½ tsp salt until well combined.
6. In a separate large bowl, use an electric mixer on medium speed to beat 1 cup of softened unsalted butter and 1 ½ cups granulated sugar for 2–3 minutes, until light and fluffy.
7. Add 1 large egg and 1 tsp vanilla extract to the butter mixture, beating for 1 minute until fully incorporated.
8. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until no dry streaks remain.
9. Fold in the cooled toasted coconut with a spatula until evenly distributed throughout the dough.
10. Cover the dough with plastic wrap and chill it in the refrigerator for 30 minutes to firm up, which helps prevent spreading during baking.
11. Scoop tablespoon-sized portions of dough, roll them into balls, and place them 2 inches apart on the parchment-lined baking sheet.
12. Bake the cookies at 350°F for 10–12 minutes, until the edges are lightly golden but the centers still look slightly soft.
13. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

They emerge with a delicate crunch at the edges that yields to a soft, chewy middle, the toasted coconut adding a nutty depth that complements the buttery sweetness. Try serving them slightly warm with a drizzle of dark chocolate or crumbled over vanilla ice cream for an extra touch of indulgence.

Summary

Whether you’re baking for holidays, parties, or just because, these 20 sugar cookie mix recipes offer endless possibilities for delicious treats. We hope you find some new favorites to try! Don’t forget to leave a comment sharing which recipes you loved most and pin this article on Pinterest to save for your next baking adventure.