10 Best Spring Cookies Recipes with Fresh Flavors!

Spring’s arrival brings a sense of renewal, and what better way to celebrate than with cookies that capture the season’s essence?

One of my favorites is a simple lemon cookie recipe that embodies spring’s freshness. These light, buttery cookies, infused with zesty lemon, brighten any day.

Baking these lemon cookies transports me back to my grandmother’s kitchen, where the citrus aroma mingled with blooming flowers.

The process is straightforward and perfect for beginners seeking a rewarding experience without complexity.

In this collection of the 10 best spring cookie recipes, I’ve included this lemon delight alongside other favorites that celebrate the season’s flavors.

Each recipe is crafted to add sweetness and freshness to your springtime gatherings, encouraging you to find joy and healing in baking.

1. Crisp Sugar Cookies

Golden edges, soft centers, and a satisfying crunch—these crisp sugar cookies are the perfect balance of texture and sweetness. A touch of vanilla enhances their delicate flavor, while a light dusting of sugar before baking adds a subtle sparkle and extra crunch.

They’re simple yet irresistible, perfect for holiday cookie trays or an afternoon treat with coffee. Easy to roll and cut into fun shapes, they bake up beautifully every time.

Servings: 8 dozen

Ingredients:

• 1 cup butter, softened
• 2 cups sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup 2% milk

Instructions:

• In a large bowl, cream butter and sugar until light and fluffy.
• Add eggs and vanilla; mix well.
• Combine flour, baking powder, baking soda, and salt. Gradually add to the creamed mixture, alternating with milk.
• Cover and refrigerate for 15-30 minutes until easy to handle.
• Preheat oven to 350°F. Roll out dough to 1/8-inch thickness on a floured surface. Cut into shapes using a 2-inch cookie cutter.
• Place cookies 2 inches apart on greased baking sheets.
• Bake for 10 minutes or until edges are lightly browned. Cool on wire racks.

2. Rosemary Shortbread Cookies

Buttery shortbread gets an elegant twist with the earthy aroma of fresh rosemary. The rich, crumbly texture melts in your mouth, while the subtle hint of rosemary adds a savory depth that pairs beautifully with a cup of tea or a glass of crisp white wine.

A sprinkle of flaky sea salt on top elevates the flavor even more. These cookies strike the perfect balance between sweet and savory.

Servings: 3 dozen

Ingredients:

• 1 ½ cups unsalted butter
• ⅔ cup white sugar
• 2 tablespoons chopped fresh rosemary
• 2 ¾ cups all-purpose flour
• ¼ teaspoon salt
• 2 teaspoons white sugar for decoration

Instructions:

• In a medium bowl, cream butter and 2/3 cup sugar until light and fluffy.
• Stir in flour, salt, and rosemary until well blended.
• Cover and refrigerate for 1 hour.
• Preheat oven to 375°F. Line cookie sheets with parchment paper.
• Roll out dough to 1/4-inch thickness on a floured surface. Cut into 1 1/2 x 2-inch rectangles.
• Place cookies 1 inch apart on lined sheets. Sprinkle with remaining sugar.
• Bake for 8 minutes or until the edges are golden. Cool on wire racks.

3. Berry-Cream Cookie Snaps

Sweet meets tangy in these berry-cream cookie snaps. A crisp, buttery base holds a swirl of creamy berry filling, bursting with the bright flavors of fresh raspberries and blueberries.

The contrast of textures—the snap of the cookie and the silky smoothness of the cream—is irresistible. Vibrant and colorful, they make the perfect summer treat.

Servings: 2 dozen

Ingredients:

• 4 ounces cream cheese, softened
• 1/4 cup sugar
• 2 tablespoons seedless strawberry jam
• 1/4 cup heavy whipping cream, whipped
• 1 to 3 drops of red food coloring, optional

BATTER:

• 1/2 cup sugar
• 1/3 cup all-purpose flour
• 1/8 teaspoon salt
• 2 large egg whites, room temperature
• 1/4 teaspoon vanilla extract
• 1/4 cup butter, melted and cooled
• Chopped fresh strawberries, optional

Instructions:

• Preheat oven to 400°F. Beat cream cheese, sugar, and jam until smooth. Fold in whipped cream and food coloring (if using). Refrigerate.
• For the batter, whisk sugar, flour, and salt. Stir in egg whites and vanilla until smooth. Whisk in butter.
• Drop 1 1/2 teaspoons of batter onto parchment-lined baking sheets, 4 inches apart. Bake for 5-8 minutes until edges are lightly browned.
• Loosen each cookie and curl around a wooden spoon handle. Hold for 20 seconds until set.
• Once cool, fill cookie shells with the cream mixture using a spoon or pastry bag.
• Dip cookie ends in chopped strawberries (if using). Refrigerate leftovers.

4. Cream Cheese Dainties

Soft, tender, and slightly tangy—these cream cheese dainties are melt-in-your-mouth perfection. The cream cheese gives the dough a rich, velvety texture, while a dusting of powdered sugar adds a touch of sweetness.

They’re simple, elegant, and ideal for holiday cookie platters or afternoon tea. A hint of vanilla brings out the delicate flavor.

Servings: 4 dozen

Ingredients:

• 1 cup butter, softened
• 1 package (8 ounces) cream cheese, softened
• 2-1/2 cups all-purpose flour
• 1/2 cup apricot spreadable fruit or seedless raspberry preserves

Instructions:

• In a large bowl, cream butter and cream cheese until light and fluffy.
• Gradually add flour and mix well.
• Divide dough into 4 portions, cover, and refrigerate until easy to handle.
• Roll out 1 portion of dough at a time into a 10×7 1/2-inch rectangle on a floured surface.
• Cut into 2 1/2-inch squares and trim edges if needed.
• Place 1/4 teaspoon of preserves near two diagonal corners. Moisten the other corners with water, fold over, and press lightly.
• Place on ungreased baking sheets. Bake at 350°F for 12-15 minutes until corners are lightly browned.
• Let cool for 2-3 minutes before transferring to a wire rack to cool completely.

5. White Velvet Cutouts

Delicate and buttery, these white velvet cutouts are perfect for any occasion. The dough is soft and easy to work with, holding its shape beautifully while baking.

A smooth glaze or royal icing adds just the right amount of sweetness. The result? A cookie that’s crisp at the edges, soft in the center, and irresistibly tender. Decorate them with sprinkles for a festive touch!

Servings: 2 dozen

Ingredients:

• 2 cups butter, softened
• 1 package (8 ounces) cream cheese, softened
• 2 cups sugar
• 2 large egg yolks, room temperature
• 1 teaspoon vanilla extract
• 4-1/2 cups all-purpose flour

FROSTING:

• 3 tablespoons butter, softened
• 1 tablespoon shortening
• 1/2 teaspoon vanilla extract
• 3-1/2 cups confectioners’ sugar
• 4 to 5 tablespoons 2% milk
• Food coloring, optional

Instructions:

• In a large bowl, cream butter, cream cheese, and sugar until light and fluffy (5-7 minutes).
• Beat in egg yolks and vanilla. Gradually mix in flour until combined.
• Divide dough in half, shape into disks, wrap, and refrigerate for about 2 hours until firm.
• Preheat oven to 350°F. Roll out dough on a floured surface to 1/4-inch thickness.
• Cut with floured 3-inch cookie cutters and place 1 inch apart on greased baking sheets.
• Bake for 10-12 minutes until set but not browned. Cool on pans for 5 minutes, then transfer to wire racks.
• For frosting, beat butter, shortening, and vanilla until blended.
• Beat in confectioners’ sugar and enough milk until light and fluffy. Frost cookies once cooled.

6. Carrot Cake Shortbread

Carrot cake meets buttery shortbread in this irresistible mashup. Finely shredded carrots, warm spices, and a hint of brown sugar create a cookie that’s rich and full of flavor.

A drizzle of cream cheese glaze takes them over the top, adding a sweet, tangy finish. Perfect for spring gatherings or cozy fall afternoons, these cookies are as comforting as they are delicious.

Servings:

Ingredients:

SHORTBREAD CRUST

• 1/2 cup (112g) salted butter, room temperature
• 1 cup (130g) all-purpose flour
• 1/2 cup (104g) sugar

FILLING

• 1 cup (207g) sugar
• 1/4 cup (33g) all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• pinch of cloves
• 2 eggs
• 2 tsp molasses
• 1 tsp vanilla extract
• 1 1/4 cup (73g) shredded carrots
• 3/4 cup (49g) flaked coconut
• 8 oz can crushed pineapple, drained
• 1/4 cup chopped pecans, optional

Instructions:

• Line a 9×9 pan with aluminum foil, leaving extra on the sides. Preheat oven to 350°F.
• For the crust, mix all ingredients until a ball forms (it will start crumbly).
• Press dough evenly into the bottom of the pan.
• Bake for 10 minutes, then set aside.
• For the filling, whisk sugar, flour, baking powder, salt, and spices in a bowl.
• Add eggs, molasses, and vanilla; mix until smooth.
• Stir in carrots, coconut, pineapple, and pecans.
• Spread over crust and bake for 20-25 minutes until edges are golden. Let cool, then cut into squares.

7. Cherry Icebox Cookies

Sweet cherries and buttery cookie dough combine to make these cherry icebox cookies a standout. The dough is rolled and chilled before slicing, which helps create perfectly round, crisp edges.

The pops of red cherries throughout the dough make them as pretty as they are delicious. Ideal for holiday baking or a sweet afternoon snack.

Servings: 16 dozen

Ingredients:

• 1 cup (2 sticks / 227 g) unsalted butter, softened
• 1 ¼ cups granulated sugar
• 1 large egg, room temperature
• ¼ cup maraschino cherry juice (You’ll see the jar listed below, use ¼ cup from the jar.)
• ½ teaspoon almond extract
• 3 ¼ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon cream of tartar
• 1 jar maraschino cherries, quartered (about ½ cup)
• ½ cup almonds, finely chopped

Instructions:

• In a stand mixer, cream butter, and sugar until light and fluffy.
• Add egg, cherry juice, and almond extract; mix until combined.
• In a separate bowl, whisk flour, baking soda, and cream of tartar.
• Gradually add the flour mixture to the wet ingredients until combined.
• Fold in cherries and almonds. Shape into two 8-inch rolls, wrap in plastic, and chill for 2 hours.
• Preheat oven to 375°F and line baking sheets with parchment paper.
• Slice dough into ¼-inch cookies, place 2 inches apart and bake for 7-9 minutes until edges are slightly browned.

8. Mimosa Butter Cookies

Celebrate with a bite-sized taste of brunch! These mimosa butter cookies combine the bright flavors of orange and champagne in a tender, buttery cookie.

The citrusy aroma and melt-in-your-mouth texture make them feel light and indulgent at the same time. Perfect for bridal showers, brunches, or a sweet afternoon treat.

Servings:

Ingredients:

• 1 cup butter, softened
• 1-1/4 cups confectioners’ sugar
• 2 teaspoons grated orange zest
• 1 teaspoon salt
• 1/4 cup orange juice
• 1/4 cup champagne
• 2-1/2 cups all-purpose flour

Instructions:

• Preheat oven to 350°F.
• In a large bowl, cream the first 4 ingredients until light and fluffy (3-4 minutes).
• Mix juice and champagne. Gradually add flour and juice mixture to the creamed mixture, beating well.
• Transfer dough to a pastry bag fitted with a #1M star tip.
• Pipe 2-inch circles onto parchment-lined baking sheets, 2 inches apart.
• Bake for 10-12 minutes until edges are set.
• Cool on the pan for 5 minutes, then transfer to wire racks to cool completely.

9. Lemon Tea Cookies

Bright and tangy, these lemon tea cookies are the perfect pairing for a hot cup of tea. The lemon zest gives them a refreshing citrus kick, balanced by the buttery sweetness of the cookie.

Their soft texture and delicate crumb make them an easy, elegant treat for spring or summer. A light dusting of powdered sugar adds a touch of sweetness.

Servings: 2 dozen

Ingredients:

• 3/4 cup butter, softened
• 1/2 cup sugar
• 1 large egg yolk, room temperature
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 cup finely chopped walnuts

FILLING:

• 3 tablespoons butter, softened
• 4-1/2 teaspoons lemon juice
• 3/4 teaspoon grated orange zest
• 1-1/2 cups confectioners’ sugar
• 2 drops of yellow food coloring, optional

Instructions:

• In a large bowl, cream butter and sugar until light and fluffy (5-7 minutes).
• Beat in egg yolk and vanilla, then gradually mix in flour.
• Divide dough into two 14-inch rolls; reshape into 14×1 1/8×1 1/8-inch blocks. Wrap and refrigerate overnight.
• Cut dough into 1/4-inch slices. Place 2 inches apart on baking sheets. Sprinkle half with nuts, pressing gently.
• Bake at 400°F for 8-10 minutes until golden around the edges. Cool on wire racks.
• For the filling, cream butter, lemon juice, and orange zest until fluffy. Gradually mix in confectioners’ sugar until smooth.
• Spread 1 teaspoon of filling on the bottom of plain cookies; top with nut-topped cookies.

10. Carrot Cake Cookies

Everything you love about carrot cake—in cookie form! Grated carrots, warm cinnamon, and chopped walnuts give these cookies a soft, chewy texture and rich flavor.

A drizzle of cream cheese glaze adds just the right amount of sweetness. Perfect for Easter or any time you’re craving a cozy, spiced treat.

Servings: 24

Ingredients:

• 2 ¾ cup flour
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 2 teaspoons cinnamon
• 1 cup butter – room temperature
• ¾ cup sugar
• ¾ cup brown sugar
• 2 teaspoons vanilla
• 2 large eggs
• 1 ½ cups finely grated carrots – about 4 medium carrots

Cream Cheese Frosting

• 4 tablespoons butter
• 2 ounces cream cheese – softened
• 3 cups powdered sugar
• 1 teaspoon vanilla
• 4-6 tablespoons milk – as needed

Instructions:

• Preheat oven to 350°F. Lightly grease a baking sheet or use a nonstick baking mat.
• In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
• In a large bowl, cream butter and sugars until light and fluffy (2-3 minutes).
• Mix in vanilla and eggs, then stir in grated carrots.
• Gradually stir dry ingredients into wet ingredients until just combined.
• Drop spoonfuls of dough (about 2 tablespoons) onto a baking sheet, 2-3 inches apart.
• Bake for 10-12 minutes until edges brown and tops look dry. Cool on baking sheet for 5 minutes, then transfer to a wire rack.
• For frosting, melt butter over medium-low heat until golden brown (2-4 minutes). Mix with cream cheese, then gradually add powdered sugar. Stir in vanilla and milk until fluffy. Frost cooled cookies.