Cook Like a Pro: 12 Best Simple Cookie Recipes to Try This Week

Written by Clara Bennett in Dessert

Like a well-thumbed cookbook on a rainy afternoon, this collection invites you to bake with the confidence of someone who knows the basics and loves a little twist. You’ll master classics—chewy oatmeal, chocolate chip—and try simple spins like brown butter snickerdoodles and Nutella swirls. Instructions stay clear and approachable, so you can focus on texture and timing. Keep going to pick the recipe that suits your pantry and mood.

Classic Chocolate Chip Cookies

Warm, gooey chocolate chips in every bite — pure cookie comfort.

Ingredients:

  • 1 cup (225 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 3/4 cup (165 g) packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups (280 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups (340 g) semisweet chocolate chips

How to Make:

  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream the softened butter with the granulated and brown sugars until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture and stir until just combined.
  6. Fold in the chocolate chips evenly.
  7. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 9–12 minutes, until the edges are golden but centers still look slightly soft.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Enjoy a warm cookie with a glass of milk — you earned it!

Chewy Oatmeal Raisin Cookies

Chewy Oatmeal Raisin Cookies — warm, comforting, and perfectly chewy in every bite.

Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed brown sugar
  • 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 salt
  • 3 cups old-fashioned rolled oats
  • 1 1/2 cups raisins
  • Optional: 1/2 cup chopped walnuts or pecans

How to Make:

  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, cream the softened butter with the brown sugar and granulated sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla.
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
  5. Gradually add the dry ingredients to the butter mixture and mix until just combined.
  6. Fold in the oats, raisins, and nuts if using, until evenly distributed.
  7. Scoop heaping tablespoonfuls of dough onto the prepared sheets, spacing them about 2 inches apart.
  8. Bake for 10–12 minutes, or until edges are set and centers look slightly soft.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Enjoy these chewy oatmeal raisin cookies with a glass of milk or your favorite warm drink!

Soft Sugar Cookies

Soft, pillowy sugar cookies that melt in your mouth — perfect for decorating or snacking!

Ingredients:

  • 2 3/4 cups (345 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 cup (226 g) unsalted butter, softened
  • 1 1/2 cups (300 g) granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120 ml) sour cream or plain yogurt (for extra softness)
  • Optional: colored sugar or sprinkles for topping

How to Make:

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a bowl, whisk together the flour, baking soda, baking powder, and salt.
  3. In a large bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes.
  4. Add the egg and vanilla to the butter mixture and beat until combined.
  5. Mix in the sour cream (or yogurt) until smooth.
  6. Gradually add the dry ingredients to the wet mixture and stir until just combined — don’t overmix.
  7. Scoop dough by tablespoonfuls and roll into balls. If using, roll the tops in colored sugar or sprinkles.
  8. Place dough balls about 2 inches apart on the prepared baking sheets and gently flatten each ball slightly with the bottom of a glass or your palm.
  9. Bake 8–10 minutes, until edges are set and centers are still soft — they’ll firm up as they cool.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Enjoy these soft sugar cookies warm or cooled — they’re irresistible any time!

Brown Butter Snickerdoodles

Brown Butter Snickerdoodles: a cozy twist on a classic with nutty, caramelized butter and a cinnamon-sugar kiss.

Ingredients:

  • 1 cup (2 sticks) unsalted butter
  • 1 1/2 cups granulated sugar, divided
  • 1/2 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 teaspoons ground cinnamon, divided
  • Optional: flaky sea salt for sprinkling

How to Make:

  1. Brown the butter: Melt butter in a medium skillet over medium heat. Swirl occasionally and cook until it foams, then turns golden-brown with a nutty aroma, about 5–7 minutes. Remove from heat and let cool to warm (not hot).
  2. Preheat oven to 375°F (190°C). Line baking sheets with parchment.
  3. Whisk dry ingredients: In a bowl, combine flour, cream of tartar, baking soda, and salt.
  4. Mix sugars and butter: In a large bowl, combine 1 cup granulated sugar and brown sugar. Add cooled brown butter and beat until blended.
  5. Add eggs and vanilla: Beat in eggs one at a time, then vanilla, until smooth.
  6. Combine wet and dry: Gradually add flour mixture to the butter mixture and stir until just combined — don’t overmix.
  7. Make the cinnamon-sugar: In a small bowl, mix remaining 1/2 cup granulated sugar with 2 teaspoons cinnamon.
  8. Shape cookies: Scoop dough into 1.5-tablespoon balls (or use a small cookie scoop). Roll each ball in the cinnamon-sugar to coat.
  9. Bake: Place dough balls about 2 inches apart on prepared sheets. Bake 9–11 minutes, until edges are set and tops have slight cracks but centers are soft.
  10. Cool and finish: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt if desired.

Enjoy warm with milk or coffee — these brown butter snickerdoodles are cozy, crackly, and utterly irresistible.

No-Bake Peanut Butter Cookies

Quick, creamy, and totally no-oven — these peanut butter cookies come together in minutes and are irresistibly rich.

Ingredients:

  • 1 cup creamy peanut butter
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • Optional: 1/2 cup chopped peanuts or chocolate chips for mix-ins

How to Make:

  1. In a large bowl, beat the peanut butter and softened butter together until smooth.
  2. Add the granulated sugar and brown sugar and beat until light and fluffy.
  3. Mix in the egg and vanilla until fully incorporated.
  4. In a separate bowl, whisk the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture and stir until combined.
  6. Fold in chopped peanuts or chocolate chips if using.
  7. Scoop tablespoon-sized portions of dough and roll into balls.
  8. Place the balls on a plate or tray lined with parchment or wax paper, spacing them about 1 inch apart.
  9. Use a fork to gently press each ball into a flattened cookie shape, making a crisscross pattern.
  10. Chill the cookies in the refrigerator for at least 30 minutes to firm up before serving.

Enjoy these chewy, peanut-buttery bites — perfect with a glass of milk or as an anytime treat!

Easy Double Chocolate Cookies

Decadent, fudgy double chocolate cookies — rich, chewy, and impossible to resist.

Ingredients:

  • 1 cup (226 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1 cup (220 g) packed brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 1/4 cups (280 g) all-purpose flour
  • 1/2 cup (50 g) unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups (340 g) semisweet chocolate chips
  • Optional: 1/2 cup (50 g) chopped dark chocolate or chocolate chunks for extra gooeyness

How to Make:

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, cream the softened butter with the granulated and brown sugars until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture and mix until just combined.
  6. Fold in the chocolate chips and optional chunks, distributing them evenly.
  7. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing cookies about 2 inches apart.
  8. Bake for 9–12 minutes, until the edges are set but centers still look slightly soft.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Enjoy a warm, gooey bite — these double chocolate cookies are perfect with milk or a big smile!

Lemon Glazed Shortbread Cookies

Bright, buttery shortbread kissed with bright lemon glaze — simple, elegant, and impossible to resist.

Ingredients:

  • 1 cup (225 g) unsalted butter, softened
  • 2/3 cup (85 g) confectioners’ (powdered) sugar, plus extra for dusting if desired
  • 1 teaspoon pure vanilla extract
  • Zest of 1 large lemon (about 1 tablespoon)
  • 2 cups (250 g) all-purpose flour
  • 1/4 teaspoon fine salt
  • 2 tablespoons cornstarch (optional — for extra tender crumb)

For the lemon glaze:

  • 1 cup (120 g) confectioners’ (powdered) sugar, sifted
  • 2 to 3 tablespoons fresh lemon juice (adjust for desired thickness)
  • 1/2 teaspoon lemon zest (optional, for extra zing)

How to Make:

  1. Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
  2. In a large bowl, cream the softened butter and 2/3 cup powdered sugar together until light and fluffy.
  3. Mix in the vanilla extract and lemon zest until evenly distributed.
  4. Sift together the flour, salt, and cornstarch (if using), then add to the butter mixture. Stir until a uniform dough forms.
  5. Turn the dough onto a lightly floured surface and gently knead just until smooth. Flatten into a disk.
  6. Roll the dough to about 1/4-inch (6 mm) thickness. Cut into rounds or desired shapes and transfer to the lined baking sheet, spacing about 1 inch apart.
  7. Bake for 12–16 minutes, or until the edges are just beginning to turn golden. Remove from oven and let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
  8. Meanwhile, whisk the sifted powdered sugar with 2 tablespoons lemon juice until smooth. Add more lemon juice, a few drops at a time, to reach a thick but pourable glaze. Stir in the optional zest if using.
  9. When the cookies are fully cool, spoon or dip the tops into the glaze and return to the rack until the glaze sets, about 15–30 minutes.
  10. Dust lightly with extra powdered sugar if you like, then serve.

Enjoy these buttery, lemon-glazed shortbreads with tea, coffee, or a sunny afternoon — they disappear fast!

Almond Biscotti

Almond Biscotti — twice-baked Italian cookies with a crisp, nutty snap.

Ingredients:

  • 2 cups (250 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract (optional, for more almond flavor)
  • 1 cup (120 g) whole almonds, toasted and coarsely chopped
  • 2 tbsp unsalted butter, melted and cooled
  • Zest of 1 lemon (optional, brightens the flavor)

How to Make:

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment.
  2. In a bowl, whisk together flour, sugar, baking powder, and salt.
  3. In another bowl, beat the eggs with vanilla and almond extract and lemon zest.
  4. Stir the wet mixture into the dry ingredients until a shaggy dough forms.
  5. Fold in the melted butter and the chopped toasted almonds until evenly distributed.
  6. Shape the dough into a log about 12 inches long and 2 inches wide on the prepared sheet; flatten slightly.
  7. Bake 25–30 minutes, or until the log is golden and set; cool 10 minutes on the sheet.
  8. Reduce oven to 325°F (165°C). Using a serrated knife, slice the log diagonally into 1/2-inch thick slices.
  9. Arrange slices cut-side down on the sheet and bake 10–12 minutes, flip and bake another 8–10 minutes until crisp and dry.
  10. Cool completely on a wire rack; biscotti will firm up as they cool.

Enjoy your almond biscotti with coffee or tea — perfect for dunking and sharing!

Coconut Macaroons

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Molasses Spice Cookies

Warm, chewy molasses spice cookies—perfect with a mug of tea or a cozy evening by the fire.

Ingredients:

  • 2 1/4 cups (280 g) all-purpose flour
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (170 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar, plus extra for rolling
  • 1 large egg
  • 1/4 cup (85 g) unsulfured molasses
  • 1 teaspoon vanilla extract

How to Make:

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
  3. In a separate large bowl, cream the softened butter and 1 cup sugar until light and fluffy.
  4. Beat in the egg, then stir in the molasses and vanilla until smooth.
  5. Gradually add the dry ingredients to the wet mixture and stir until just combined into a soft dough.
  6. Scoop tablespoon-sized portions of dough and roll into balls, then roll each ball in extra granulated sugar to coat.
  7. Place the dough balls about 2 inches apart on the prepared baking sheets and gently flatten each one slightly with your palm.
  8. Bake for 9–11 minutes, until the edges are set and the centers look slightly soft.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Enjoy these spicy, chewy molasses cookies warm—or store in an airtight container for up to a week and savor them anytime!

Maple Pecan Thumbprints

Maple Pecan Thumbprints — buttery cookies with a nutty crunch and a sweet maple center.

Ingredients:

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3/4 cup finely chopped pecans, plus extra for rolling (about 1/4 cup)
  • 1/3 cup pure maple syrup
  • 2 tablespoons brown sugar (optional, for a slightly deeper maple filling)

How to Make:

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, cream the butter and granulated sugar until light and fluffy.
  3. Beat in the egg and vanilla until well combined.
  4. Whisk together the flour, salt, and baking powder in a separate bowl.
  5. Gradually add the dry ingredients to the butter mixture and stir until a soft dough forms.
  6. Fold in the 3/4 cup chopped pecans evenly through the dough.
  7. Scoop tablespoon-sized portions of dough and roll into balls.
  8. Roll each ball lightly in the extra chopped pecans to coat the outside.
  9. Place the balls on the prepared baking sheet about 2 inches apart.
  10. Use your thumb (or the back of a small spoon) to make a shallow indentation in the center of each cookie.
  11. In a small bowl, mix the maple syrup and brown sugar (if using) until smooth.
  12. Spoon about 1/2 teaspoon of the maple mixture into each indentation.
  13. Bake for 12–14 minutes, until the edges are lightly golden but the centers are set.
  14. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Enjoy these maple-pecan thumbprints warm or at room temperature — they’re perfect with coffee or a cozy moment.

Nutella Swirl Drop Cookies

Nutella Swirl Drop Cookies — chocolate-hazelnut clouds in every bite.

Ingredients:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup Nutella (plus extra for drizzling or dabbing)
  • Optional: sea salt flakes for sprinkling, chopped hazelnuts for topping

How to Make:

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, cream the softened butter with the granulated and brown sugars until smooth and slightly fluffy.
  3. Beat in the egg and vanilla until well combined.
  4. Whisk together the flour, baking soda, and salt, then stir into the wet mixture until a soft dough forms.
  5. Scoop tablespoon-sized portions of dough onto the prepared sheet, spacing them about 2 inches apart.
  6. Warm the Nutella slightly (10–15 seconds in the microwave) so it’s pourable but not hot.
  7. Drop about 1/2 teaspoon of warm Nutella onto each dough mound, then use a toothpick or the tip of a knife to gently swirl it into the top of the cookie—don’t overmix.
  8. If desired, add a tiny extra dollop of Nutella on top and sprinkle with a pinch of sea salt or chopped hazelnuts.
  9. Bake for 9–12 minutes, until edges are set and centers look slightly soft.
  10. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.

Enjoy warm or at room temperature — these Nutella swirls are perfect with a glass of milk or a big smile.

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