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Summer is the perfect time to indulge in sweet treats that are light, refreshing, and full of flavor.
Whether you’re hosting a barbecue, attending a potluck, or simply craving a delicious dessert on a warm day, cookies are always a crowd-pleaser.
From fruity delights to tropical-inspired bites, the possibilities for summer cookies are endless.
In this blog post, we’ve rounded up 26+ summer cookie recipes that will make your sunny days even sweeter.
Each cookie is designed to capture the essence of summer, with ingredients like fresh fruits, citrus zest, and tropical flavors, making them the perfect choice for any occasion.
26+ Delicious Summer Cookie Recipes Perfect for Hot Days
With these 26+ summer cookie recipes, you’ll never run out of fresh ideas for satisfying your sweet cravings this season.
From fruity bursts of flavor to tropical coconut delights, each recipe is designed to capture the essence of summer in every bite.
Whether you’re sharing them at a picnic, enjoying them with a cold drink by the pool, or simply indulging after a long day in the sun, these cookies are sure to add a touch of sweetness to your summer moments.
So, gather your ingredients, preheat the oven, and get ready to treat yourself and your loved ones to some irresistible summer cookies!
Lemon Sunshine Sugar Cookies
Bright, zesty, and delightfully soft, these lemon sugar cookies are like a burst of sunshine in every bite.
Perfect for summer picnics or backyard BBQs, they’re easy to whip up and have a refreshing citrus twist that sets them apart from your average cookie.
Ingredients:
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 cup unsalted butter, softened
- 1 ½ cups white sugar
- 1 egg
- ½ tsp vanilla extract
- Zest of 2 lemons
- 2 tbsp fresh lemon juice
- Extra sugar for rolling
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and baking powder. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Beat in the egg, vanilla extract, lemon zest, and lemon juice.
- Gradually mix in the dry ingredients until a dough forms.
- Scoop tablespoon-sized portions of dough, roll into balls, and roll each in sugar.
- Place on the baking sheet 2 inches apart and bake for 8–10 minutes, or until edges are just golden.
- Let cool on the sheet for a few minutes before transferring to a wire rack.
These cookies are crisp on the edges and soft in the middle, with just the right amount of tartness from the lemon.
Serve them chilled for an extra refreshing treat on hot days.
Coconut Lime Crinkle Cookies
Transport yourself to a tropical paradise with every bite of these coconut lime crinkle cookies.
They’re chewy, coated in powdered sugar, and packed with flavors that feel like a beach vacation in cookie form.
Ingredients:
- 2 ¼ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- Zest of 2 limes
- 2 tbsp lime juice
- 1 tsp coconut extract
- ¾ cup shredded sweetened coconut
- ½ cup powdered sugar (for rolling)
Instructions:
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In another bowl, cream butter and sugar until fluffy.
- Beat in the eggs, lime zest, lime juice, and coconut extract.
- Gradually add the flour mixture and mix until combined.
- Stir in shredded coconut. Cover and refrigerate dough for 1 hour.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll tablespoon-sized dough balls in powdered sugar and place on the baking sheet.
- Bake for 10–12 minutes or until the tops are crinkled and slightly firm.
- Cool on the pan for 5 minutes before transferring to a wire rack.
These cookies are soft, citrusy, and irresistibly chewy with tropical vibes.
They’re great for summer get-togethers or as a unique twist in your cookie jar lineup.
Strawberry Shortcake Cookies
These strawberry shortcake cookies take all the charm of the classic dessert and bake it into a portable, fluffy treat.
With bursts of real strawberries and creamy white chocolate chips, these cookies are a sweet and fruity nod to summer.
Ingredients:
- 2 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 cup diced fresh strawberries
- ½ cup white chocolate chips
Instructions:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, cream butter and sugar until smooth.
- Add the egg, vanilla, and sour cream. Beat until well combined.
- Slowly stir in the dry ingredients until just incorporated.
- Gently fold in strawberries and white chocolate chips.
- Drop spoonfuls of dough onto the baking sheet.
- Bake for 12–14 minutes or until edges are lightly golden.
- Let cool for a few minutes on the sheet, then move to a wire rack.
These cookies are soft and cake-like, bursting with juicy strawberry pieces and sweet creamy bites.
They’re the perfect combination of cookie and summer dessert—especially delicious with a cold glass of lemonade.
Peach Cobbler Cookies
These cookies capture all the warmth and juicy sweetness of a peach cobbler in a handheld, golden-baked treat.
With hints of cinnamon, buttery goodness, and bits of fresh peach, they’re perfect for a summer brunch or dessert table.
Ingredients:
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup diced ripe peaches (peeled and patted dry)
- ½ cup white chocolate chips (optional)
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk flour, baking soda, salt, and cinnamon.
- In a large bowl, cream together butter and sugars until fluffy.
- Beat in the egg and vanilla.
- Gradually add dry ingredients and mix until just combined.
- Gently fold in diced peaches and chocolate chips if using.
- Scoop dough by the tablespoon onto the prepared sheet.
- Bake 10–12 minutes until edges are set and golden.
- Cool on the pan for a few minutes before transferring to a wire rack.
Soft, chewy, and filled with fruity bursts, these cookies are like a slice of homemade cobbler in cookie form.
Great with a scoop of vanilla ice cream or as a sweet afternoon snack.
Raspberry Lemonade Thumbprint Cookies
Inspired by the classic summer drink, these thumbprint cookies blend tart raspberry jam with a sweet lemon-infused dough.
They’re eye-catching, refreshing, and a total crowd-pleaser at any sunny celebration.
Ingredients:
- 1 cup unsalted butter, softened
- ⅔ cup granulated sugar
- Zest of 1 lemon
- 1 egg yolk
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp salt
- ½ cup raspberry jam
- Powdered sugar for dusting
Instructions:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter, sugar, and lemon zest until light and fluffy.
- Add egg yolk and vanilla; beat to combine.
- Mix in flour and salt until dough forms.
- Roll dough into 1-inch balls and place on baking sheets.
- Use your thumb or the back of a spoon to make an indent in each.
- Fill each indent with a small spoonful of raspberry jam.
- Bake for 12–14 minutes or until edges are just golden.
- Cool completely, then dust with powdered sugar.
These cookies are tender, buttery, and perfectly tart-sweet.
They bring the essence of summer lemonade stands and berry picking into each bite.
Pineapple Coconut Oatmeal Cookies
Tropical and hearty, these chewy oatmeal cookies are filled with crushed pineapple and shredded coconut for a sunny island twist.
A little bit fruity, a little nutty, and absolutely addictive.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 1 cup old-fashioned oats
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- ¾ cup crushed pineapple (drained well)
- ¾ cup shredded sweetened coconut
- ½ cup chopped macadamia nuts (optional)
Instructions:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, mix flour, baking soda, salt, cinnamon, and oats.
- In another bowl, cream butter and sugars until smooth.
- Beat in the egg and vanilla.
- Stir in pineapple, then gradually add the flour mixture.
- Fold in coconut and nuts if using.
- Drop rounded spoonfuls onto the baking sheet.
- Bake for 10–12 minutes until golden around the edges.
- Let cool on the sheet for 5 minutes before moving to a wire rack.
These cookies have a chewy, moist texture with tropical flavor notes that make them perfect for beach days or summer snack boxes.
Pair with iced tea or a piña colada for full vacation vibes.
Watermelon Sugar Cookies
These vibrant watermelon sugar cookies are perfect for summer celebrations.
They feature a fun, colorful twist on the classic sugar cookie, with the refreshing flavor of watermelon and a hint of mint. They’re as delicious as they are eye-catching!
Ingredients:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tbsp watermelon juice (fresh or bottled)
- Pink and green food coloring
- ¼ cup chopped fresh mint (optional)
- Extra sugar for rolling
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in the egg, vanilla, and watermelon juice until well combined.
- Gradually mix in the dry ingredients until just combined.
- Divide the dough into two portions. Dye one portion pink and the other green using food coloring.
- Roll the pink dough into balls and flatten slightly. Use the green dough to form small “rind” shapes and place them around the pink dough to form a watermelon slice look.
- Roll the dough balls in sugar, then place them on the baking sheet.
- Bake for 8–10 minutes or until edges are golden.
- Let cool before transferring to a wire rack.
These cookies have a refreshing twist with the watermelon juice and are great for any summer-themed party or picnic.
The mint adds a nice touch if you want that extra burst of flavor!
Mango Chia Seed Cookies
These chewy, tropical cookies are packed with the vibrant flavor of mango and a subtle crunch from chia seeds.
The mango adds a natural sweetness and moisture, making these cookies perfect for a healthier treat that still satisfies your sweet tooth.
Ingredients:
- 2 cups whole wheat flour
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup coconut sugar (or brown sugar)
- 1 egg
- 1 tsp vanilla extract
- 1 cup diced fresh mango (or use frozen, thawed mango)
- 2 tbsp chia seeds
- ¼ cup unsweetened shredded coconut (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together whole wheat flour, baking soda, and salt.
- In a large bowl, cream together butter and coconut sugar until smooth.
- Add the egg and vanilla extract, and beat until fluffy.
- Gently fold in the diced mango, chia seeds, and shredded coconut if using.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Scoop tablespoon-sized balls of dough onto the baking sheet.
- Bake for 10–12 minutes or until golden brown around the edges.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
The mango brings a tropical sweetness while the chia seeds provide a delightful crunch and extra nutritional benefits.
These cookies are perfect for a summer snack or a healthier dessert option.
Blueberry Almond Biscotti
Crisp, crunchy, and perfectly dunkable, these blueberry almond biscotti are an elegant treat to enjoy with your afternoon tea or coffee.
The combination of sweet blueberries and crunchy almonds creates a delightful contrast in every bite.
Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- ½ cup whole almonds, roughly chopped
- ½ cup dried blueberries (or fresh if you prefer)
- 1 egg (for egg wash)
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix together flour, baking powder, and salt.
- In another large bowl, whisk together sugar, eggs, vanilla extract, and almond extract until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Stir in the chopped almonds and dried blueberries.
- Divide dough in half and shape each portion into a log (about 12 inches long) on the prepared baking sheet.
- Brush the top of the logs with an egg wash (1 beaten egg) for a golden finish.
- Bake for 25–30 minutes, or until the logs are golden and firm.
- Allow them to cool for about 10 minutes, then slice each log into 1-inch wide pieces and lay the slices cut-side down on the sheet.
- Bake for an additional 10–15 minutes until crisp and lightly browned.
These biscotti are perfect for enjoying with a cup of tea or coffee, bringing a delightful blend of blueberries, almonds, and a satisfying crunch to your summer afternoons.
Apricot Almond Shortbread Cookies
These buttery shortbread cookies are infused with the bright, sweet flavor of dried apricots and crunchy almonds, creating a delicate and rich treat perfect for a summer afternoon tea or picnic.
Ingredients:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 1 cup chopped dried apricots
- ½ cup slivered almonds
- 1 egg yolk (for egg wash)
Instructions:
- Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and powdered sugar until light and fluffy.
- Add vanilla extract and almond extract, then mix in the flour until the dough comes together.
- Fold in the chopped dried apricots and slivered almonds.
- Roll the dough into 1-inch balls and place them on the baking sheet, flattening them gently with a fork.
- Brush each cookie with a little egg yolk to give them a golden finish.
- Bake for 12–15 minutes or until the edges are lightly golden.
- Cool completely on a wire rack.
These cookies are delicate and flavorful, with the apricots adding a natural sweetness and the almonds providing a satisfying crunch.
A perfect bite-sized indulgence for any summer gathering!
Cherry Almond Oatmeal Cookies
These chewy oatmeal cookies are packed with the sweet-tart taste of dried cherries and the nutty crunch of almonds.
With a hearty oat base, they are perfect for a satisfying snack after a day of outdoor fun or as a lunchtime treat.
Ingredients:
- 1 ½ cups rolled oats
- 1 cup all-purpose flour
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup dried cherries, chopped
- ½ cup chopped almonds
- ½ cup white chocolate chips (optional)
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine oats, flour, baking soda, cinnamon, and salt.
- In a large bowl, cream together butter and brown sugar until fluffy.
- Add the egg and vanilla, and mix until smooth.
- Gradually add the dry ingredients and stir until just combined.
- Fold in dried cherries, almonds, and white chocolate chips (if using).
- Scoop dough onto the baking sheet by the tablespoonful.
- Bake for 10–12 minutes or until golden brown around the edges.
- Let cool on the sheet for a few minutes before transferring to a wire rack.
These cookies are the perfect blend of sweet and savory, with chewy oats and the lovely contrast of tart cherries and crunchy almonds.
They’re satisfying and full of flavor—perfect for summer snack time.
Key Lime Pie Cookies
These cookies are inspired by the beloved summer dessert, Key lime pie.
With a tangy lime flavor, a buttery cookie base, and a graham cracker crumble topping, these cookies bring all the refreshing flavor of the pie in a portable form.
Ingredients:
- 1 ¾ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 egg
- 2 tbsp Key lime juice (fresh or bottled)
- Zest of 2 limes
- ½ cup graham cracker crumbs
- ½ cup powdered sugar (for rolling)
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream together butter and granulated sugar until light and fluffy.
- Add the egg, Key lime juice, and lime zest, and mix well.
- Gradually add the dry ingredients and mix until the dough comes together.
- Scoop dough into tablespoon-sized balls, then roll them in graham cracker crumbs, followed by powdered sugar.
- Place on the baking sheet and bake for 10–12 minutes or until edges are slightly golden.
- Cool completely on a wire rack.
These cookies have a tangy lime kick, a slightly chewy texture, and a delicious graham cracker crunch.
They are the ultimate summer treat, capturing the essence of a Key lime pie in a bite-sized version.
Blackberry Lemon Drizzle Cookies
These soft and citrusy cookies are packed with juicy blackberries and topped with a zesty lemon drizzle, making them a refreshing summer treat.
The balance of sweet blackberries and tart lemon makes these cookies perfect for any summer gathering.
Ingredients:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1 tbsp lemon juice
- 1 cup fresh blackberries (or frozen, thawed and drained)
- 1/2 cup powdered sugar (for drizzle)
- 1 tbsp fresh lemon juice (for drizzle)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in the egg, vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients and mix until just combined.
- Gently fold in the blackberries, being careful not to crush them.
- Drop tablespoon-sized dough balls onto the baking sheet and bake for 10–12 minutes, or until the edges are lightly golden.
- While the cookies are cooling, make the drizzle by mixing powdered sugar and lemon juice until smooth.
- Once the cookies have cooled, drizzle with the lemon glaze and let set for a few minutes.
These cookies are soft and fruity with a burst of lemony brightness.
The blackberry and lemon combo creates a refreshing flavor that’s perfect for summer.
S’mores Cookies
Take your favorite campfire treat and turn it into a cookie!
These s’mores cookies feature gooey marshmallows, rich chocolate, and crunchy graham crackers—everything you love about s’mores but in an easy-to-make cookie form.
Ingredients:
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 tsp vanilla extract
- 1 large egg
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- ½ cup graham cracker crumbs
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until smooth.
- Beat in the vanilla extract and egg until combined.
- Gradually add the dry ingredients and mix until just incorporated.
- Stir in the chocolate chips, mini marshmallows, and graham cracker crumbs.
- Scoop dough onto the baking sheet in tablespoon-sized portions, spacing them about 2 inches apart.
- Bake for 8–10 minutes or until edges are golden, but the center is still soft and gooey.
- Let cool for a few minutes on the baking sheet before transferring to a wire rack.
These cookies have everything you love about s’mores—chocolatey, marshmallowy, and perfectly crisp around the edges.
They’re perfect for summer nights when you crave the taste of a campfire treat but don’t want to start a fire.
Pineapple Coconut Macaroons
These sweet, chewy macaroons bring together the tropical flavors of pineapple and coconut in a simple, no-fuss treat.
With a golden, crispy exterior and a moist, chewy interior, they’re perfect for a light, summery dessert.
Ingredients:
- 2 ½ cups sweetened shredded coconut
- 1 cup crushed pineapple, well-drained
- 2/3 cup granulated sugar
- 2 large egg whites
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine shredded coconut, pineapple, sugar, egg whites, vanilla extract, and salt.
- Mix well until the ingredients are fully incorporated.
- Using a spoon or your hands, form the mixture into small mounds and place them on the baking sheet.
- Bake for 12–15 minutes, or until the edges of the macaroons are golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
These macaroons are sweet, chewy, and packed with tropical flavor.
They’re a quick and easy summer treat that will transport your taste buds to a beachy paradise!
Tropical Coconut Lime Cookies
These tropical coconut lime cookies are a perfect balance of creamy coconut and zesty lime, making them a refreshing treat for warm summer days.
With a soft, chewy texture and a citrusy kick, these cookies are light yet satisfying.
Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tbsp lime juice (fresh)
- Zest of 2 limes
- 1 ½ cups shredded coconut
- ¼ cup powdered sugar (for dusting)
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together butter and sugar until fluffy.
- Beat in the egg, lime juice, and lime zest until well incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in shredded coconut.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet.
- Bake for 10–12 minutes or until the edges are lightly golden.
- Let the cookies cool on the sheet for a few minutes, then transfer to a wire rack.
- Once cooled, dust with powdered sugar for a finishing touch.
These cookies are the perfect balance of creamy coconut and tart lime, creating a tropical flavor that’s both refreshing and indulgent.
Strawberry Basil Cookies
A unique blend of sweet strawberries and fresh basil creates an unexpected, savory-sweet flavor profile that’s perfect for summer.
These cookies are delicate yet flavorful, with the herbal notes of basil complementing the juicy sweetness of the strawberries.
Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh strawberries, chopped
- 2 tbsp fresh basil, finely chopped
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
- Gently fold in the chopped strawberries and basil, being careful not to break the berries.
- Drop rounded spoonfuls of dough onto the baking sheet.
- Bake for 12–15 minutes or until the edges are golden and the center is set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
These cookies are a beautiful marriage of sweet and savory, perfect for anyone who loves unique flavor combinations.
The basil adds a surprising depth of flavor that pairs wonderfully with the strawberries.
Lemon Raspberry Cheesecake Cookies
These soft, chewy cookies are inspired by cheesecake, with a tangy lemon flavor and fresh raspberries.
The cream cheese in the dough gives them a rich, soft texture, making them a perfect dessert for any summer gathering.
Ingredients:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1 egg
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 cup fresh raspberries (or frozen, thawed and drained)
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat together butter, cream cheese, and sugar until smooth and fluffy.
- Add the egg, lemon zest, lemon juice, and vanilla extract, and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the raspberries, being careful not to crush them.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet.
- Bake for 10–12 minutes, or until edges are lightly golden and the center is set.
- Let cool on the sheet for a few minutes before transferring to a wire rack.
These cookies combine the richness of cheesecake with the fresh zing of lemon and raspberries, making them a bright and creamy treat for any summer occasion.
Peach Cobbler Cookies
These soft, sweet cookies are inspired by the classic summer dessert, peach cobbler.
With juicy peaches, a touch of cinnamon, and a biscuit-like texture, they bring all the comforting flavors of peach cobbler in a convenient cookie form.
Ingredients:
- 2 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- 1 cup unsalted butter, softened
- ¾ cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 ½ cups fresh peaches, diced (or use frozen, thawed peaches)
- ½ cup rolled oats
- ½ cup chopped pecans (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
- In a large bowl, cream together butter and brown sugar until fluffy.
- Add the egg and vanilla extract, and beat until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the diced peaches, oats, and pecans (if using).
- Drop rounded spoonfuls of dough onto the baking sheet.
- Bake for 10–12 minutes or until edges are golden and the center is set.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
These cookies offer the same comforting flavors of a peach cobbler, with the added bonus of being portable and easy to share.
The combination of peaches, cinnamon, and oats creates a deliciously nostalgic treat perfect for any summer occasion.
Watermelon Frosted Sugar Cookies
These bright, colorful cookies are perfect for summer parties.
The watermelon flavor shines through in both the cookie dough and the frosting, giving them a refreshing and fruity twist on classic sugar cookies.
Ingredients:
For the cookies:
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp watermelon juice (fresh or bottled)
- Pink food coloring (optional)
For the frosting:
- 2 cups powdered sugar
- 3 tbsp unsalted butter, softened
- 2 tbsp watermelon juice
- 1–2 drops of pink food coloring
- Sprinkles (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cream of tartar, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add the egg, vanilla extract, and watermelon juice, and mix until combined.
- Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
- If using, add a few drops of pink food coloring to the dough to give it a watermelon pink hue.
- Scoop dough into tablespoon-sized balls and place on the baking sheet.
- Flatten slightly with the back of a spoon or your fingers.
- Bake for 8–10 minutes or until the edges are golden.
- Allow to cool completely on a wire rack.
- For the frosting: Beat together powdered sugar, butter, watermelon juice, and food coloring until smooth.
- Frost each cookie with the watermelon icing and top with sprinkles, if desired.
These watermelon-frosted cookies are as fun to make as they are to eat!
The light, fruity flavor of watermelon combined with a soft sugar cookie makes these the ultimate summer treat.
Raspberry Lemon Cheesecake Cookie
These rich, creamy cookies combine the tartness of raspberries with the creamy richness of cheesecake.
The hint of lemon brightens up the flavor, creating a deliciously indulgent treat that’s perfect for summer dessert tables.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- ½ cup fresh raspberries, mashed
- ½ cup graham cracker crumbs (for the crust effect)
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat together butter, cream cheese, and sugar until smooth and fluffy.
- Add the egg, vanilla extract, lemon zest, and lemon juice, and mix until combined.
- Gradually add the dry ingredients and mix until smooth.
- Gently fold in the mashed raspberries, being careful not to overmix.
- Drop tablespoon-sized portions of dough onto the baking sheet.
- Sprinkle each cookie with a small amount of graham cracker crumbs to mimic a cheesecake crust.
- Bake for 10–12 minutes, or until edges are golden and the cookies are set.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
These cheesecake-inspired cookies bring together the creamy texture of cheesecake with the bright flavors of raspberry and lemon, making them an indulgent summer treat that everyone will love.
Blueberry Lemon Poppy Seed Cookies
These light and tangy cookies are packed with juicy blueberries, zesty lemon, and a hint of poppy seeds for crunch.
The burst of citrus flavor makes them perfect for sunny afternoons or a summer picnic treat.
Ingredients:
- 2 ¼ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tbsp lemon zest
- 1 tbsp fresh lemon juice
- 1 cup fresh blueberries (or frozen, thawed and drained)
- 1 tbsp poppy seeds
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add the egg, lemon zest, and lemon juice, and mix until smooth.
- Gradually add the dry ingredients, mixing until just combined.
- Gently fold in the blueberries and poppy seeds, being careful not to break the berries.
- Drop tablespoon-sized portions of dough onto the baking sheet.
- Bake for 10–12 minutes, or until the edges are golden and the center is set.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
These cookies are bright and refreshing with the sweet burst of blueberries, complemented by the tangy lemon flavor and the unique crunch of poppy seeds.
A perfect balance of flavor and texture!
Key Lime Coconut Macaroons
If you love the tartness of key lime pie and the chewiness of coconut macaroons, this cookie recipe is for you.
The combination of coconut and tangy lime creates a tropical treat that’s perfect for summer.
Ingredients:
- 2 ½ cups shredded coconut
- 1 cup sweetened condensed milk
- 2 tbsp key lime juice (fresh or bottled)
- 1 tbsp lime zest
- 1 tsp vanilla extract
- 1 egg white, beaten until stiff peaks form
- Pinch of salt
Instructions:
- Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large bowl, combine shredded coconut, sweetened condensed milk, key lime juice, lime zest, vanilla extract, and salt.
- Gently fold in the beaten egg whites, being careful not to deflate them.
- Use a spoon or your hands to form the mixture into small mounds, placing them on the baking sheet.
- Bake for 18–20 minutes or until the edges are golden and the tops are slightly firm.
- Let the macaroons cool on the baking sheet for a few minutes before transferring them to a wire rack.
These Key Lime Coconut Macaroons offer the perfect balance of sweet coconut and tangy lime.
Their chewy texture and tropical flavor make them an ideal summer dessert.
Chocolate Dipped Strawberry Cookies
These cookies combine the best of both worlds: a soft, chewy cookie topped with the flavor of strawberries and dipped in chocolate.
They make for a gorgeous and indulgent treat that’s perfect for any special summer occasion.
Ingredients:
- 2 cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp strawberry extract
- 1 cup freeze-dried strawberries, crushed into small pieces
- 4 oz semi-sweet chocolate (for dipping)
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream together butter and sugar until fluffy.
- Add the egg, vanilla extract, and strawberry extract, and mix until combined.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined.
- Gently fold in the crushed freeze-dried strawberries.
- Drop tablespoon-sized portions of dough onto the baking sheet.
- Bake for 10–12 minutes or until the edges are golden.
- Once cooled, melt the semi-sweet chocolate in a microwave-safe bowl, stirring in 30-second intervals until smooth.
- Dip each cookie halfway into the melted chocolate and place on parchment paper to set.
- Let the cookies cool completely as the chocolate hardens.
These cookies combine the sweet, fruity flavor of strawberries with the rich, creamy taste of chocolate, creating a perfect dessert for summer.
