20 Summer Cookies Recipes

Get ready to sweeten up your summer with our collection of 20 refreshing cookie recipes! From fruity flavors like strawberry and peach, to sweet treats inspired by summer classics like s’mores and key lime pie, these cookies are the perfect way to capture the warmth and sunshine of the season.

Summer Sunshine Sugar Cookies

These tender and sweet sugar cookies, bursting with a hint of vanilla and a touch of summer fun, are perfectly decorated with colored sugar or sprinkles to add a bright and cheerful twist to any summer gathering.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 2 tsp pure vanilla extract
• Colored sugar or sprinkles for decorating

Instructions

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper or a silicone mat to make cleanup a breeze.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Set aside for now.

In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2-3 minutes.

Beat in those eggs one at a time, making sure each is fully incorporated before adding the next.

Then, beat in the vanilla extract.

Gradually mix in the dry ingredients (that flour mixture from earlier) until just combined, being careful not to overmix.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 12-14 minutes, or until the edges are lightly golden.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Once the cookies are cool, decorate with colored sugar or sprinkles to add a pop of summer sunshine to your treats.

You should end up with 9 beautifully decorated sugar cookies, perfect for brightening up any summer gathering!

Strawberry Shortcake Cookies

These sweet and tender cookies are infused with fresh strawberries and topped with colored sugar or sprinkles, perfect for a sweet summer treat or dessert party.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup confectioners’ sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1 cup hulled and sliced strawberries
• Colored sugar or sprinkles for decoration (optional)

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat. In a medium-sized bowl, whisk together the flour, granulated sugar, confectioners’ sugar, baking powder, and salt.

In a large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy, about 2-3 minutes.

Beat in the egg and vanilla extract until well combined. Gradually mix in the dry ingredients until a dough forms, being careful not to overmix.

Gently fold in the sliced strawberries.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Bake for 18-20 minutes, or until the edges are lightly golden.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

If desired, sprinkle with colored sugar or add sprinkles for decoration. Let the cookies cool completely before serving.

Lemon Rosemary Shortbread Cookies

Soft and crumbly shortbread cookies infused with the bright, citrusy flavor of lemon and the earthy, herbaceous taste of fresh rosemary leaves.

Ingredients

• 1 1/2 sticks (6 tablespoons) unsalted butter, softened
• 1/2 cup granulated sugar
• 2 tablespoons confectioners’ sugar
• 2 teaspoons grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup chopped fresh rosemary leaves

Instructions

Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper. In a large bowl, cream together the butter and granulated sugar until light and fluffy.

Add the confectioners’ sugar, lemon zest, and lemon juice, and mix until well combined.

In a separate bowl, whisk together the flour and salt. Add the flour mixture to the wet ingredients and mix until a dough forms.

Stir in the chopped rosemary leaves.

Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Cut into desired shapes using a cookie cutter.

Place the cookies on the prepared baking sheet, leaving about 1 inch of space between each cookie.

Bake for 18-20 minutes, or until lightly golden. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Blueberry Oatmeal White Chocolate Chip Cookies

Soft and chewy blueberry oatmeal cookies loaded with sweet white chocolate chips, fresh or frozen blueberries, and a hint of vanilla, perfect for a sweet treat or snack.

Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup white granulated sugar
• 1/4 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 cup rolled oats
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup white chocolate chips
• 1/2 cup fresh or frozen blueberries

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat. In a large mixing bowl, cream together the softened butter and sugars until light and fluffy, about 2-3 minutes.

Add in the egg and vanilla extract, mixing until well combined.

In a separate bowl, whisk together the flour, oats, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Stir in the white chocolate chips and blueberries.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Bake for 12-14 minutes, or until the edges are lightly golden.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Yield: 9 cookies.

Peach Cream Cookies

These tender and sweet Peach Cream Cookies are infused with fresh peaches and topped with a dollop of whipped cream, perfect for a warm-weather treat or special occasion dessert.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup diced fresh peaches
• 1 cup heavy cream

Instructions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat, and set aside.

In a medium bowl, whisk together the flour, baking soda, and salt.

Set aside. In a large bowl, use an electric mixer to cream the butter and sugars until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, followed by the vanilla extract.

Gradually mix in the flour mixture until just combined, being careful not to overmix. Gently fold in the diced peaches.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 16-18 minutes, or until the edges are lightly golden. While the cookies are baking, whisk the heavy cream in a small bowl until it forms stiff peaks.

Remove the cookies from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Once the cookies are cool, sandwich a dollop of whipped cream between two cookies for each serving.

S’mores Cookies

These S’mores Cookies combine the classic campfire treat with a chewy cookie, featuring a sweet and gooey marshmallow center, crunchy graham cracker crust, and rich chocolate chips.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 3/4 cup white granulated sugar
• 1 cup brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups semi-sweet chocolate chips
• 1 cup marshmallows (mini or regular, depending on your preference)
• 1 cup graham cracker crumbs (about 6-8 crackers, crushed)

Instructions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.

Whisk together the flour, baking soda, and salt in a medium bowl.

Set aside. In a large bowl, cream together the butter and sugars until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, followed by the vanilla extract.

Gradually mix in the flour mixture until just combined, being careful not to overmix. Stir in the chocolate chips, marshmallows, and graham cracker crumbs.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 10-12 minutes, or until the edges are lightly golden brown. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

You should end up with 9 delicious S’mores Cookies!

Pina Colada Macaroon Sandwich Cookies

These Pina Colada Macaroon Sandwich Cookies are a tropical twist on a classic cookie, featuring chewy coconut macaroons filled with sweet pineapple jam and topped with a tangy cream cheese frosting.

Ingredients

• 1 1/2 cups unsalted butter, softened
• 1 3/4 cups confectioners’ sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups sweetened shredded coconut
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup pineapple jam
• 1/2 cup cream cheese frosting (see below for recipe)
• For the cream cheese frosting:
• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons heavy cream

Instructions

Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone mat.

In a large mixing bowl, cream together the softened butter and confectioners’ sugar until light and fluffy.

Add the granulated sugar and mix until well combined. Beat in the eggs one at a time, followed by the vanilla extract.

Mix until smooth.

In a separate bowl, whisk together the sweetened shredded coconut, flour, salt, and baking soda. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.

Scoop out tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each macaroon.

Bake for 18-20 minutes or until the tops are lightly golden brown. Allow the macaroons to cool completely on the baking sheet.

Once the macaroons are cool, prepare the cream cheese frosting.

Beat the softened butter until creamy, then gradually add the powdered sugar until smooth. Beat in the vanilla extract and heavy cream until combined.

To assemble the sandwich cookies, spread a small amount of pineapple jam on the flat side of one macaroon, then top with another macaroon to create a sandwich.

Spread a small amount of cream cheese frosting on top of the macaroon sandwich. Repeat the assembly process with the remaining macaroons and filling.

Serve immediately, or store in an airtight container in the refrigerator for up to 5 days.

Cranberry White Chocolate Chip Cookies

These sweet and tangy Cranberry White Chocolate Chip Cookies combine the freshness of cranberries with the richness of white chocolate, perfect for a delicious holiday treat or anytime indulgence.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter, softened
• 3/4 cup white granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup chopped fresh or frozen cranberries
• 1 cup white chocolate chips

Instructions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.

In a medium bowl, whisk together the flour, baking soda, and salt.

Set aside. In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, followed by the vanilla extract.

Gradually mix in the flour mixture until just combined, being careful not to overmix. Stir in the chopped cranberries and white chocolate chips.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 12-15 minutes or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Yield: 9 cookies

Orange Creamsicle Sandwich Cookies

These sweet and tangy Orange Creamsicle Sandwich Cookies are tender, citrusy treats filled with a creamy orange filling and topped with colorful sprinkles.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup orange zest
• 1/4 cup orange juice
• 1 cup confectioners’ sugar
• Colored sugar or sprinkles for garnish

Instructions

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper or a silicone mat.

In a medium bowl, whisk together the flour, baking soda, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, followed by the vanilla extract.

Gradually mix in the flour mixture until just combined, being careful not to overmix.

Stir in the orange zest and juice until well combined.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 12-14 minutes, or until the edges are lightly golden.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

To make the orange creamsicle filling, whisk together the confectioners’ sugar and orange juice until smooth.

Spread a small amount of the filling on one half of a cooled cookie, then top with another cookie to create a sandwich.

Garnish with colored sugar or sprinkles, if desired.

Repeat with the remaining cookies and filling.

Key Lime Pie Cookies

These Key Lime Pie Cookies are a sweet and tangy treat that combine the flavors of key lime zest and juice with a crunchy pecan optional topping and a dusting of confectioners’ sugar.

Ingredients

• 1 1/2 sticks unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 tablespoon grated key lime zest
• 2 tablespoons freshly squeezed key lime juice
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup confectioners’ sugar
• 1/4 cup chopped pecans (optional)

Instructions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2 minutes.

Add the brown sugar and beat until well combined. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.

Stir in the grated key lime zest and freshly squeezed key lime juice.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.

If using pecans, fold them into the dough at this stage.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Bake for 12-14 minutes or until the edges are lightly golden.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Once the cookies are cool, whisk together the confectioners’ sugar and a pinch of salt in a small bowl. Sift the confectioners’ sugar mixture over the cooled cookies and serve.

Raspberry Linzer Tarts

These sweet and tangy Raspberry Linzer Tarts are a delightful pastry treat, filled with a surprise of raspberry preserves and fresh raspberries, wrapped in a crumbly buttery crust and topped with a dusting of confectioners’ sugar.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup confectioners’ sugar
• 1/4 cup cold unsalted butter, cut into small pieces
• 1/4 cup ice water
• 1 egg, beaten
• 1 tablespoon white vinegar
• 1 1/2 cups raspberry preserves
• 1 cup fresh raspberries
• 1/4 cup granulated sugar
• 1/2 teaspoon almond extract
• Confectioners’ sugar, for dusting

Instructions

Preheat your oven to 375°F and line a baking sheet with parchment paper.

In a medium-sized bowl, whisk together the flour and confectioners’ sugar.

Add the cold butter and use a pastry blender or your fingertips to work it into the flour mixture until it resembles coarse crumbs.

Gradually add the ice water, stirring with a fork until the dough comes together in a ball.

Wrap it in plastic wrap and refrigerate for at least 30 minutes.

On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness.

Use a cookie cutter or the rim of a glass to cut out circles of dough.

You should be able to get about 18 circles.

Spoon a small amount of raspberry preserves onto one half of each circle, leaving a 1/2 inch border around the edges.

Top with a few fresh raspberries and sprinkle with granulated sugar.

Fold the other half of the dough circle over the filling to form a triangle or a square shape, pressing the edges to seal.

Use a fork to crimp the edges.

Place the tarts on the prepared baking sheet, leaving about 1 inch of space between each tart.

Brush the tops with the beaten egg and sprinkle with a pinch of granulated sugar.

Bake for 25-30 minutes, or until the tarts are golden brown.

Allow them to cool completely on a wire rack.

Drizzle the cooled tarts with the remaining raspberry preserves and sprinkle with confectioners’ sugar.

If desired, add a few fresh raspberries on top for garnish.

Melon Basil Shortbread Cookies

These sweet and savory shortbread cookies burst with fresh flavors of basil and melon, perfect for a refreshing summer treat.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup confectioners’ sugar
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1/4 cup finely chopped fresh basil leaves
• 1/4 cup finely chopped fresh melon (such as cantaloupe or honeydew)
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour and salt, set aside.

In a large bowl, cream the confectioners’ sugar and granulated sugar until light and fluffy.

Add the softened butter and beat until well combined.

Stir in the chopped basil leaves and chopped melon until evenly distributed.

Beat in the egg and vanilla extract until smooth.

Gradually add the flour mixture to the wet ingredients and mix until a dough forms.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

On a lightly floured surface, roll out the dough to about 1/4 inch thickness.

Cut into desired shapes using a cookie cutter.

Place the shapes on the prepared baking sheet, leaving about 1 inch of space between each cookie.

Bake for 18-20 minutes or until lightly golden around the edges.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Yield: 9 cookies.

Watermelon Basil Refresher Cookies

These Watermelon Basil Refresher Cookies are a unique and flavorful treat that combines the sweetness of watermelon with the brightness of fresh basil, perfect for a refreshing summer dessert.

Ingredients

• 1 1/2 sticks unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 1/4 cup confectioners’ sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup chopped fresh basil leaves
• 1/4 cup crushed seedless watermelon, drained of excess juice
• Colored sugar or sprinkles for decoration, optional

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a large bowl, cream together the butter and granulated sugar until light and fluffy.

Add the confectioners’ sugar and mix until well combined.

Beat in the egg and vanilla extract until smooth.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.

Stir in the chopped basil leaves and crushed watermelon until they’re evenly distributed throughout the dough.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 12-15 minutes, or until the edges are lightly golden.

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.

Then, transfer them to a wire rack to cool completely.

If desired, decorate the cookies with colored sugar or sprinkles.

Summer Fruit Crumble Cookies

These sweet and fruity cookies are loaded with mixed summer fruits and topped with a crunchy oat and brown sugar crumble, perfect for a warm weather treat.

Ingredients

• 1 1/2 sticks unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup rolled oats
• 1 cup mixed summer fruits (strawberries, blueberries, raspberries)
• 1/2 cup chopped pecans (optional)
• 1/2 cup crumble topping (see below for crumble topping ingredients)
• Crumble Topping:
• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup cold unsalted butter, cut into small pieces
• 1/2 teaspoon cinnamon
• Pinch of salt

Instructions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.

In a large bowl, cream the butter and sugars until light and fluffy.

Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.

Stir in the rolled oats, mixed summer fruits, and chopped pecans (if using). Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Make the crumble topping by combining the flour, rolled oats, brown sugar, and cinnamon in a bowl.

Use your fingers or a pastry blender to work the cold butter into the dry ingredients until the mixture resembles coarse crumbs. Top each cookie with a spoonful of the crumble topping.

Bake for 18-20 minutes, or until the edges are lightly golden.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Peach Cobbler Cookies

These sweet and tender Peach Cobbler Cookies are infused with fresh peaches and crunchy pecans, topped with a sparkling sugar crust, and baked to perfection for a delightful dessert or snack.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter, at room temperature
• 3/4 cup white granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• 1 cup diced fresh peaches
• 1/2 cup chopped pecans (optional)
• 1/4 cup granulated sugar (for sprinkling)

Instructions

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper or a silicone mat.

In a medium-sized bowl, whisk together the flour, baking soda, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, followed by the vanilla extract.

Gradually mix in the flour mixture until just combined, being careful not to overmix.

Gently fold in the diced peaches and chopped pecans (if using).

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Sprinkle the tops with the granulated sugar for sprinkling.

Bake for 18-20 minutes, or until the edges are lightly golden.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

You should end up with 9 delicious peach cobbler cookies!

Coconut Lime Macaroon Cookies

These chewy Coconut Lime Macaroon Cookies are bursting with tropical flavor, featuring a sweet and tangy combination of unsweetened coconut, confectioners’ sugar, and freshly squeezed lime juice.

Ingredients

• 1/2 cup unsweetened shredded coconut
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1/2 cup confectioners’ sugar
• 2 tablespoons freshly squeezed lime juice
• 1/4 teaspoon lime zest

Instructions

Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone mat.

In a medium bowl, whisk together the flour, baking soda, and salt.

Set aside. In a large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy, about 2 minutes.

Beat in the egg and vanilla extract until well combined.

In a separate bowl, whisk together the confectioners’ sugar, lime juice, and lime zest. Gradually add the flour mixture to the wet ingredients and mix until just combined.

Stir in the unsweetened shredded coconut until it’s evenly distributed throughout the dough.

Cover the dough with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 18-20 minutes, or until the edges are lightly golden.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. You should end up with 9 delicious Coconut Lime Macaroon Cookies!

Lemon Curd Thumbprint Cookies

These bright and citrusy Lemon Curd Thumbprint Cookies combine a crumbly shortbread exterior with a tangy lemon curd filling, perfect for a sweet and refreshing treat.

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 cup confectioners’ sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon grated lemon zest
• 1/4 cup lemon curd (homemade or store-bought)
• Colored sugar or sprinkles for decoration (optional)

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, confectioners’ sugar, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together the butter and granulated sugar until light and fluffy, about 2 minutes. Beat in the egg and lemon juice until well combined.

Gradually mix in the flour mixture until a dough forms, being careful not to overmix.

Scoop the dough into balls, about 1 tablespoon each, and place them onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Use your thumb or the end of a wooden spoon to make an indentation in the center of each cookie.

Fill each indentation with a small amount of lemon curd, about 1/4 teaspoon.

Bake for 18-20 minutes, or until the edges are lightly golden brown. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

If desired, decorate with colored sugar or sprinkles.

Let the cookies cool and set before serving.

Summer Berry Jam Thumbprint Cookies

These sweet and fruity thumbprint cookies are filled with a burst of summer berry jam and baked to a tender perfection, perfect for a warm weather treat.

Ingredients

• 1 1/2 sticks unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup summer berry jam (such as strawberry, blueberry, or raspberry)
• Confectioners’ sugar for dusting (optional)

Instructions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.

In a large bowl, cream the softened butter and sugars until light and fluffy.

Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.

In a small bowl, scoop out balls of dough, about 1 tablespoon each. Roll each ball into a smooth ball and then use your thumb or a spoon to make an indentation in the center of each cookie.

Spoon about 1/2 teaspoon of summer berry jam into the indentation of each cookie.

Fold the dough over the jam to seal, and press the edges together to seal. Place the cookies on the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 18-20 minutes or until the edges are lightly golden.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Dust with confectioners’ sugar, if desired, before serving.

Star-Spangled Berry Sugar Cookies

These Star-Spangled Berry Sugar Cookies are a fun and patriotic dessert featuring tender, berry-studded cookies cut into star and strip shapes and sprinkled with sparkling sugar to create a festive touch.

Ingredients

• 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1 cup unsalted butter, at room temperature, 3/4 cup granulated sugar, 1 egg, 1 teaspoon vanilla extract, 1 cup mixed berries (such as blueberries, raspberries, and blackberries), 1 tablespoon sparkling sugar, for decoration, Star-spangled cookie cutters (stars and strips)

Instructions

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper or a silicone mat.

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy, about 2 minutes.

Beat in the egg and vanilla extract until well combined.

Gradually mix in the flour mixture until just combined, being careful not to overmix.

Gently fold in the mixed berries.

On a lightly floured surface, roll out the dough to about 1/4 inch thickness.

Use your Star-spangled cookie cutters to cut out the shapes.

Place the cut-out cookies on the prepared baking sheet, leaving about 1 inch of space between each cookie.

Bake for 12-14 minutes, or until the edges are lightly golden.

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Just before serving, sprinkle the tops of the cookies with sparkling sugar for a festive touch.

Arrange the cookies on a serving platter or individual plates in a star-spangled pattern to create a fun and patriotic dessert!

Pecan Pie Bars

These Pecan Pie Bars are a sweet and satisfying dessert that combines a crumbly shortbread crust with a gooey pecan filling, perfect for a crowd-pleasing treat.

Ingredients

• For the crust: 1 1/2 sticks of unsalted butter, softened, 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 1 teaspoon salt.
• For the filling: 1/2 cup light corn syrup, 1/2 cup granulated sugar, 1/2 cup melted unsalted butter, 2 large eggs, 1 teaspoon pure vanilla extract, 1 1/2 cups chopped pecans.

Instructions

Preheat your oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper or aluminum foil, leaving some overhang for easy removal.

In a medium-sized bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the flour, packed light brown sugar, and salt, stirring until a dough forms. Press the dough evenly into the prepared baking pan.

Bake the crust for 20-22 minutes, or until it’s lightly golden brown.

Remove it from the oven and let it cool completely. In a large bowl, whisk together the light corn syrup, granulated sugar, melted butter, eggs, and vanilla extract until well combined.

Stir in the chopped pecans until they’re evenly coated.

Pour the pecan mixture over the cooled crust and smooth the top. Bake for an additional 25-28 minutes, or until the filling is set and the edges are lightly golden brown.

Remove the pan from the oven and let it cool completely on a wire rack.

Once cooled, refrigerate for at least 30 minutes before cutting into bars. Cut into 9 equal squares and serve.