35+ Irresistible Sunday Cookie Recipes to Sweeten Your Weekend

There’s nothing quite like the aroma of freshly baked cookies filling your kitchen on a lazy Sunday.

Whether you’re indulging in a quiet moment with a hot cup of coffee or gathering with loved ones for a cozy afternoon, cookies are the ultimate treat to elevate any weekend.

From soft and chewy to crisp and crunchy, the possibilities are endless when it comes to baking cookies.

If you’re looking to add some sweet variety to your Sundays, we’ve got you covered with 35+ irresistible cookie recipes that will make your weekend even more delightful.

These recipes are perfect for every craving, from classic chocolate chip cookies to unique twists with flavors like lemon poppy seed or coconut macaroon.

Get ready to turn your Sunday baking into a delicious tradition!

35+ Irresistible Sunday Cookie Recipes to Sweeten Your Weekend

With these 35+ Sunday cookie recipes, you have a world of flavor at your fingertips.

Whether you’re a fan of gooey chocolate cookies, refreshing citrus-infused treats, or the timeless allure of a classic snickerdoodle, there’s something for every taste.

These cookies are more than just a sweet treat; they are a way to make memories, share moments, and enjoy the simple pleasure of baking from scratch.

So, gather your ingredients, preheat the oven, and let the delicious aroma of fresh cookies make your Sunday afternoons even sweeter.

Chewy Chocolate Chip Cookies

These chewy chocolate chip cookies are a Sunday treat that will bring a smile to anyone’s face. They have the perfect balance of crispy edges and a soft, gooey center, thanks to the secret ingredient—cornstarch. The addition of brown sugar gives them a deep, caramel-like flavor, making them irresistible.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon cornstarch
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, room temperature
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 2 cups semi-sweet chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
3. In a large bowl, beat together the butter, brown sugar, and granulated sugar until smooth and creamy, about 3 minutes.
4. Add the vanilla extract and eggs, one at a time, mixing until incorporated.
5. Gradually add the dry ingredients to the wet ingredients, stirring until combined.
6. Stir in the chocolate chips until evenly distributed.
7. Drop spoonfuls of dough (about 1 tablespoon each) onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 9-11 minutes, or until the edges are golden brown, but the centers are still soft.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

The key to these chewy chocolate chip cookies is in the balance of ingredients. The cornstarch gives them that soft, tender texture, while the combination of brown and granulated sugar ensures they stay chewy even after cooling. This recipe is a great way to start a relaxing Sunday, with a warm cookie and a glass of milk.

Peanut Butter Blossom Cookies

Peanut butter blossoms are an iconic cookie perfect for any Sunday afternoon. These soft, peanut butter-filled cookies are topped with a Hershey’s kiss, giving them a perfect combination of crunch and sweetness. With a rich, nutty flavor and a smooth chocolate center, they are sure to become a family favorite.

Ingredients:

• 1 cup creamy peanut butter
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup granulated sugar (for rolling)
• 36 Hershey’s Kisses, unwrapped

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the peanut butter, unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
3. Add the vanilla extract and egg, and mix until fully incorporated.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
6. Roll dough into 1-inch balls, then roll them in granulated sugar before placing them on the prepared baking sheet.
7. Bake for 8-10 minutes, or until the edges are lightly golden.
8. Remove from the oven, and immediately press a Hershey’s kiss into the center of each cookie.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Peanut butter blossoms are a timeless favorite that perfectly combines the rich flavors of peanut butter and chocolate. The warm, gooey kiss in the center adds a burst of chocolatey goodness that complements the soft, nutty cookie base. This recipe is great for a leisurely Sunday baking session, and they make wonderful treats for family gatherings.

Snickerdoodle Cookies

Snickerdoodle cookies are a classic Sunday cookie choice, with their soft, chewy texture and cinnamon-sugar coating. These cookies are full of flavor with a slight tanginess from the cream of tartar, giving them a distinctive taste that sets them apart from other cookies. Perfect with a cup of tea or coffee!

Ingredients:

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup granulated sugar (for rolling)
• 2 teaspoons ground cinnamon (for rolling)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
3. In a large bowl, cream together the butter and 1 1/2 cups of sugar until smooth and creamy, about 3 minutes.
4. Add the eggs and vanilla extract, mixing until incorporated.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. In a small bowl, mix together the 1/4 cup sugar and cinnamon.
7. Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture.
8. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
10. Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Snickerdoodle cookies are beloved for their light, airy texture and the delightful combination of cinnamon and sugar. The cream of tartar is what makes them stand out, giving them that signature tangy flavor. These cookies are the perfect way to end a relaxing Sunday with their sweet aroma filling the house, creating a comforting atmosphere.

Oatmeal Raisin Cookies

These classic oatmeal raisin cookies are perfect for a cozy Sunday afternoon. Soft, chewy, and full of hearty oats and plump raisins, these cookies combine the perfect balance of textures. With a hint of cinnamon and nutmeg, they have a warm, spiced flavor that makes them irresistible.

Ingredients:

• 1 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3 cups old-fashioned rolled oats
• 1 1/2 cups raisins

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
3. Add the eggs, one at a time, followed by the vanilla extract, mixing until smooth.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
6. Stir in the oats and raisins until evenly distributed.
7. Drop spoonfuls of dough (about 1 tablespoon each) onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden and the centers are set.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely.

Oatmeal raisin cookies are a beloved comfort food, known for their chewy texture and hearty oats. The warm spices and raisins add depth of flavor, making them the perfect afternoon snack or a sweet breakfast treat on a lazy Sunday. They also pack a nutritional punch, thanks to the oats, making them a feel-good indulgence.

Lemon Sugar Cookies

These lemon sugar cookies are a bright and zesty twist on the classic sugar cookie. With their tender, soft texture and tangy lemon flavor, they are a refreshing treat for any Sunday gathering. The delicate sugar coating gives them an extra sparkle and sweetness, making them a visually appealing and delicious snack.

Ingredients:

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 large egg
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1/4 cup granulated sugar (for rolling)
• 1/2 teaspoon ground cinnamon (optional, for rolling)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and 1 1/2 cups sugar until light and fluffy, about 3 minutes.
4. Add the egg, lemon juice, and lemon zest, and mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just incorporated.
6. In a small bowl, combine the 1/4 cup sugar and cinnamon (if using).
7. Roll the dough into 1-inch balls, then roll each ball in the sugar-cinnamon mixture.
8. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 8-10 minutes, or until the edges are lightly golden and the centers are set.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.

Lemon sugar cookies are a delightful treat that’s perfect for adding a burst of citrus flavor to your Sunday. Their crisp edges and soft, chewy centers offer the ideal combination of textures, while the lemon zest adds a refreshing, tangy twist. These cookies are simple to make and are always a crowd-pleaser.

Double Chocolate Mint Cookies

For a more indulgent treat, double chocolate mint cookies are the ultimate Sunday dessert. The rich chocolate flavor in both the cookie dough and the chunks of mint chocolate chips make these cookies a decadent, yet refreshing, choice. The cool mint perfectly complements the warm, fudgy chocolate base.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup semi-sweet chocolate chips
• 1 cup mint chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, beat together the butter, granulated sugar, and brown sugar until smooth and creamy, about 3 minutes.
4. Add the eggs, one at a time, and vanilla extract, mixing until well incorporated.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Fold in the semi-sweet chocolate chips and mint chocolate chips.
7. Drop spoonfuls of dough (about 1 tablespoon each) onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 9-11 minutes, or until the edges are set and the centers are slightly soft.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.

Double chocolate mint cookies are the perfect indulgent treat for any chocolate lover. The combination of the rich cocoa dough and the refreshing mint chips creates an irresistible flavor pairing that’s perfect for Sunday relaxation. The slightly soft centers and crisp edges make these cookies truly decadent, ideal for pairing with a hot cup of coffee or milk.

Caramel Pecan Cookies

These caramel pecan cookies combine the rich flavors of caramel and toasted pecans for a truly indulgent treat. The buttery, chewy texture of the cookie is perfectly balanced by the crunch of the pecans and the sweetness of the caramel chunks. A perfect cookie to enjoy on a laid-back Sunday.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chopped pecans, toasted
• 1 cup caramel bits or chopped caramel squares

Instructions:

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, stirring until combined.
6. Gently fold in the toasted pecans and caramel bits.
7. Drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 9-11 minutes, or until the edges are golden brown and the centers are set.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Caramel pecan cookies are a delightful mix of textures and flavors, with the sweet, gooey caramel and crunchy pecans enhancing each bite. The buttery base of the cookie gives it a melt-in-your-mouth quality, making it the perfect way to treat yourself on a Sunday afternoon. These cookies also make a great gift for friends or family.

Chai Spice Cookies

These chai spice cookies are a warm, fragrant twist on the classic sugar cookie. Infused with the cozy spices of chai—cinnamon, ginger, cardamom, and cloves—they provide the perfect comforting treat for a chilly Sunday. Their soft texture and subtle spice flavor make them a delightful pairing with tea or coffee.

Ingredients:

• 2 3/4 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1/4 cup raw sugar, for rolling

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cinnamon, ginger, cardamom, cloves, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and granulated sugar until smooth and fluffy, about 3 minutes.
4. Add the egg and vanilla extract, mixing until well incorporated.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Roll the dough into 1-inch balls, then roll each ball in raw sugar to coat.
7. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 8-10 minutes, or until the edges are lightly golden and the centers are set.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Chai spice cookies are a lovely, aromatic treat that brings the warmth of chai spices into a cookie form. Their spiced flavor is perfect for a Sunday evening, especially when paired with a hot cup of chai or tea. The raw sugar coating adds a slight crunch to each bite, making these cookies both flavorful and visually appealing.

Almond Joy Cookies

Inspired by the beloved candy bar, these almond joy cookies feature rich chocolate, crunchy almonds, and sweet coconut flakes. The chewy texture and combination of flavors make them an indulgent Sunday treat. These cookies have all the best elements of an Almond Joy candy bar wrapped up in a delightful cookie form.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semisweet chocolate chips
• 1 cup sweetened shredded coconut
• 1 cup chopped almonds

Instructions:

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth and fluffy, about 3 minutes.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, stirring until combined.
6. Gently fold in the chocolate chips, shredded coconut, and chopped almonds.
7. Drop spoonfuls of dough (about 1 tablespoon each) onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 9-11 minutes, or until the edges are golden brown and the centers are set.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Almond Joy cookies are a perfect treat for those who enjoy the classic combination of chocolate, coconut, and almonds. With their chewy texture and rich flavor, they are a decadent indulgence for a Sunday afternoon. These cookies are sure to please both candy lovers and cookie enthusiasts alike.

Peanut Butter Chocolate Chip Cookies

Peanut butter and chocolate are a timeless pairing, and these peanut butter chocolate chip cookies bring them together in a soft, chewy delight. The nutty richness of the peanut butter combined with the melty chocolate chips makes for a cookie that’s both comforting and indulgent, perfect for a Sunday treat.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups semisweet chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Gently fold in the chocolate chips.
7. Drop spoonfuls of dough (about 1 tablespoon each) onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 8-10 minutes, or until the edges are golden and the centers are set.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Peanut butter chocolate chip cookies are a satisfying combination of two classic flavors that never disappoint. The chewy texture, with its rich peanut butter base and melty chocolate chips, makes for an irresistible treat. These cookies are perfect for those lazy Sundays when you need something sweet and comforting.

Pumpkin Spice Cookies

These pumpkin spice cookies are the epitome of fall flavors. Packed with warm spices and a touch of pumpkin puree, they’re soft, cake-like, and utterly delicious. A great way to embrace the season’s flavors on a relaxing Sunday, these cookies are the perfect companion to a hot cup of tea or coffee.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
3. Add the egg and vanilla extract, mixing until well combined. Stir in the pumpkin puree.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. If using, fold in the chopped walnuts or pecans.
7. Drop spoonfuls of dough (about 1 tablespoon each) onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden and the centers are set.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Pumpkin spice cookies offer a warm, cozy flavor that’s perfect for a quiet Sunday. The combination of pumpkin puree and aromatic spices creates a soft, cake-like texture, making them a fall favorite. Enjoy these cookies with a mug of hot apple cider or your favorite fall beverage for the ultimate autumn experience.

Snickerdoodle Cookies

Snickerdoodles are a timeless classic, and these cookies are no exception. With their soft, chewy texture and the sweet tang of cream of tartar, they have a unique flavor that’s simply irresistible. The cinnamon-sugar coating gives them a warm, sweet crunch on the outside, while the inside remains soft and chewy. They’re the ideal cookie for a laid-back Sunday.

Ingredients:

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup granulated sugar (for rolling)
• 2 teaspoons ground cinnamon (for rolling)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and 1 1/2 cups sugar until light and fluffy, about 3 minutes.
3. Add the eggs, one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, stirring until combined.
6. In a small bowl, combine the 1/4 cup sugar and cinnamon for rolling.
7. Roll the dough into 1-inch balls and then roll them in the cinnamon-sugar mixture.
8. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 8-10 minutes, or until the edges are golden and the centers are set.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely.

Snickerdoodle cookies are an enduring favorite, thanks to their simple yet satisfying combination of cinnamon and sugar. The tanginess from the cream of tartar gives them a distinct flavor that pairs perfectly with their chewy texture. These cookies are an ideal choice for a Sunday treat that everyone will love.

Chocolate Mint Cookies

These chocolate mint cookies are a perfect treat for anyone who loves the refreshing combination of chocolate and mint. The soft, chewy cookie base is complemented by minty chocolate chunks, while the minty flavor adds a cool, refreshing twist to every bite. These cookies are an ideal dessert for Sunday, offering a fresh and decadent treat.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups mint chocolate chips
• 1/2 cup semisweet chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
6. Gently fold in the mint chocolate chips and semisweet chocolate chips.
7. Drop rounded spoonfuls of dough (about 1 tablespoon each) onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 9-11 minutes, or until the edges are golden and the centers are set.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Chocolate mint cookies offer a delightful burst of flavor, combining the richness of chocolate with the refreshing kick of mint. The balance between the two flavors is perfect for a Sunday treat, and the chewy texture of the cookie makes each bite even more satisfying. These cookies are especially great when paired with a warm cup of tea or hot chocolate.

Lemon Poppy Seed Cookies

Lemon poppy seed cookies are bright, fresh, and light, making them a perfect option for a spring or summer Sunday treat. These cookies feature a zesty lemon flavor paired with the crunch of poppy seeds, giving them a unique texture and refreshing taste. They’re soft, chewy, and full of citrusy goodness.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 tablespoons lemon zest (from about 2 lemons)
• 2 tablespoons fresh lemon juice
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons poppy seeds

Instructions:

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 3 minutes.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
6. Gently fold in the poppy seeds.
7. Drop rounded spoonfuls of dough (about 1 tablespoon each) onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 8-10 minutes, or until the edges are lightly golden and the centers are set.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Lemon poppy seed cookies are perfect for those who love a burst of citrus in their desserts. Their fresh, tangy lemon flavor and slight crunch from the poppy seeds make them an ideal choice for a Sunday afternoon snack. The soft, chewy texture of the cookies complements the zingy lemon, leaving you with a refreshing and satisfying treat.

Coconut Macaroons

Coconut macaroons are a simple yet delicious treat made from just a few ingredients. These cookies are naturally gluten-free and have a wonderfully chewy texture, with the toasted coconut providing a lovely crunch. Their sweetness is perfectly balanced by the coconut’s natural flavor, making them a perfect choice for a Sunday dessert.

Ingredients:

• 3 cups sweetened shredded coconut
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 4 large egg whites
• 1 teaspoon vanilla extract
• 1/2 cup semisweet chocolate chips (optional, for drizzling)

Instructions:

1. Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded coconut, granulated sugar, and salt.
3. In a separate bowl, whisk the egg whites until soft peaks form.
4. Gently fold the egg whites into the coconut mixture until fully combined.
5. Stir in the vanilla extract.
6. Scoop spoonfuls of the coconut mixture onto the prepared baking sheet, forming small mounds about 1 1/2 inches in size. Space them about 2 inches apart.
7. Bake for 18-20 minutes, or until the tops of the macaroons are lightly golden.
8. If using, melt the chocolate chips in a microwave-safe bowl in 30-second intervals until smooth. Drizzle the melted chocolate over the cooled macaroons.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Coconut macaroons are a perfect blend of sweetness and coconut flavor. Their chewy texture and lightly toasted edges make them a delightful choice for a Sunday snack or dessert. Whether enjoyed as is or with a drizzle of chocolate, they’re sure to satisfy your sweet tooth while providing a tropical flavor.

Note: More recipes​ are coming soon!