The Best Spring Cookies to Bake This Season

Spring baking is all about fresh flavors, soft textures, and simple recipes that feel a little extra special without a ton of work. Whether you’re baking for Easter, a weekend treat, or just want something sweet and seasonal, these cookies are guaranteed to hit.

From bright lemon and berry flavors to cozy classics with a spring twist, these are the best spring cookie recipes that are easy, pretty, and actually taste amazing.

Lemon Crinkle Cookies

Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 18 cookies

Ingredients:

• 1 box lemon cake mix

• 2 large eggs

• ⅓ cup vegetable oil

• ½ cup powdered sugar

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.

2. In a mixing bowl, combine cake mix, eggs, and oil until a soft dough forms.

3. Scoop dough into 1-inch balls.

4. Roll each ball generously in powdered sugar.

5. Place on baking sheet 2 inches apart.

6. Bake 9–11 minutes until edges are set and tops are crinkled.

7. Let cool slightly before serving.

Tips:

• Roll heavily in powdered sugar for that classic crinkle look.

• Slightly underbake for softer centers.

Strawberry Cheesecake Cookies

Prep Time: 15 minutes
Cook Time: 12 minutes
Yield: 16 cookies

Ingredients:

• 1 box strawberry cake mix

• 2 large eggs

• ⅓ cup vegetable oil

• 4 oz cream cheese (cut into small cubes)

Instructions:

1. Preheat oven to 350°F and line a baking sheet.

2. Mix cake mix, eggs, and oil until fully combined.

3. Scoop dough and flatten slightly in your hand.

4. Place a cube of cream cheese in the center and wrap dough around it.

5. Roll gently into a ball and place on baking sheet.

6. Bake 10–12 minutes until edges are set.

7. Cool before serving.

Tips:

• Chill dough if sticky.

• Keep cream cheese cold for easier stuffing.

Blueberry Crumble Cookies

Prep Time: 15 minutes
Cook Time: 14 minutes
Yield: 18 cookies

Ingredients:

Cookies:

• 1 cup butter (softened)

• 1 cup sugar

• 2 cups flour

• 1 cup blueberries

Crumble:

• ¼ cup butter

• ¼ cup sugar

• ½ cup flour

Instructions:

1. Preheat oven to 350°F.

2. Cream butter and sugar until light and fluffy.

3. Mix in flour until dough forms.

4. Gently fold in blueberries.

5. In a separate bowl, mix crumble ingredients until crumbly.

6. Scoop cookie dough onto baking sheet.

7. Sprinkle crumble topping over each cookie.

8. Bake 12–14 minutes until lightly golden.

Tips:

• Don’t overmix once blueberries are added.

• Use frozen berries without thawing if needed.

Easter Peeps Sugar Cookies (With Icing)

Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: 12 cookies

Ingredients:

• 1 roll sugar cookie dough (or homemade)

• Peeps marshmallows

• 1 cup powdered sugar

• 1–2 tbsp milk

• ½ tsp vanilla extract

• Sprinkles (optional)

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.

2. Scoop and slightly flatten sugar cookie dough onto the baking sheet.

3. Bake for 9–11 minutes until edges are lightly golden.

4. Let cookies cool completely before decorating.

5. In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth to create icing.

6. Spread or drizzle icing over each cookie.

7. Place one Peeps marshmallow on top of each cookie while the icing is still slightly wet so it sticks.

8. Add sprinkles if desired and let icing set before serving.

Tips:

• Let cookies cool fully before icing or it will melt.

• Use thicker icing if you want the Peeps to sit higher and hold shape.

• Add the Peeps just before serving if you want them extra fresh and fluffy.

Lemon Lavender Shortbread Cookies

Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 20 cookies

Ingredients:

• 1 cup butter (softened)

• ½ cup sugar

• 2 cups flour

• 1 tbsp lemon zest

• 1 tsp culinary lavender

Instructions:

1. Preheat oven to 325°F.

2. Cream butter and sugar until smooth.

3. Mix in flour, lemon zest, and lavender until dough forms.

4. Roll dough out and cut into shapes.

5. Place on baking sheet.

6. Bake 12–15 minutes until edges are lightly golden.

7. Cool completely before serving.

Tips:

• Chill dough if it becomes too soft.

• Use lavender sparingly to avoid overpowering flavor.

Tools That Make These Spring Cookies So Much Easier

Having a few reliable kitchen tools on hand makes baking quicker, easier, and more consistent—especially when you’re making multiple batches. These are the go-to items I use regularly that help these recipes turn out right every time.

Click to grab the one I use (or one similar):

• Cookie scoop

• Silicone baking mats

• Mixing bowls (various sizes)

• Stand mixer (I have this one in red!)

• Measuring cups and spoons

• Microplane or zester (for lemon recipes)

• Cooling rack

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Apple Cinnamon Oatmeal Cookies

Prep Time: 15 minutes
Cook Time: 12 minutes
Yield: 18 cookies

Ingredients:

• 1 cup oats

• ¾ cup flour

• ½ cup butter (softened)

• ½ cup brown sugar

• 1 apple (peeled and finely diced)

• 1 tsp cinnamon

Instructions:

1. Preheat oven to 350°F.

2. Cream butter and sugar until smooth.

3. Mix in oats, flour, cinnamon, and diced apples.

4. Scoop dough onto baking sheet.

5. Bake 10–12 minutes until edges are set.

6. Let cool before serving.

Tips:

• Dice apples small for even baking.

• Add a light glaze for extra sweetness if desired.

Coconut Macaroons

Prep Time: 10 minutes
Cook Time: 18 minutes
Yield: 16 cookies

Ingredients:

• 2½ cups shredded coconut

• ⅔ cup sweetened condensed milk

• 1 tsp vanilla

• 1 cup melted chocolate (optional)

Instructions:

1. Preheat oven to 325°F and line a baking sheet.

2. Mix coconut, condensed milk, and vanilla until combined.

3. Scoop mixture into mounds on baking sheet.

4. Bake 15–18 minutes until golden brown.

5. Let cool completely.

6. Dip bottoms in melted chocolate if desired.

Tips:

• Don’t overbake — edges should be golden, not dark.

• Use a cookie scoop for even portions.

Raspberry Thumbprint Cookies

Prep Time: 15 minutes
Cook Time: 14 minutes
Yield: 20 cookies

Ingredients:

• 1 cup butter (softened)

• ½ cup sugar

• 2 cups flour

• ½ cup raspberry jam

Instructions:

1. Preheat oven to 350°F.

2. Cream butter and sugar until smooth.

3. Mix in flour until dough forms.

4. Roll into small balls and place on baking sheet.

5. Press a thumbprint into center of each cookie.

6. Fill with jam.

7. Bake 12–14 minutes until lightly golden.

8. Cool before serving.

Tips:

• Use thick jam to prevent spreading.

• Dust with powdered sugar for a polished look.

Funfetti Sugar Cookies

Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 18 cookies

Ingredients:

• 1 box vanilla cake mix

• 2 large eggs

• ⅓ cup vegetable oil

• ½ cup rainbow sprinkles

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.

2. In a mixing bowl, combine cake mix, eggs, and oil until a thick, soft dough forms.

3. Gently fold in sprinkles, being careful not to overmix so the colors don’t bleed.

4. Scoop dough into evenly sized balls (about 1–1.5 tablespoons each).

5. Place on baking sheet and lightly press the tops down for even baking.

6. Bake for 9–11 minutes, just until edges are set and centers still look slightly soft.

7. Let cookies cool on the baking sheet for 5 minutes before transferring.

Tips:

• Slightly underbake for that soft, bakery-style texture.

• Add extra sprinkles on top before baking for a more vibrant look.

• Dough will be sticky — that’s normal.

Carrot Cake Cookies with Cream Cheese Frosting

Prep Time: 15 minutes
Cook Time: 12 minutes
Yield: 18 cookies

Ingredients:

• 1 cup shredded carrots

• 1 cup flour

• ½ cup brown sugar

• ½ cup butter

• 1 tsp cinnamon

Frosting:

• 4 oz cream cheese

• 2 tbsp butter

• 1 cup powdered sugar

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.

2. Finely shred the carrots and lightly pat them dry with a paper towel to remove excess moisture.

3. In a mixing bowl, cream together the softened butter and brown sugar until smooth and slightly fluffy.

4. Add the shredded carrots and mix until evenly combined.

5. Stir in the flour and cinnamon, mixing just until a soft dough forms. Do not overmix.

6. Scoop 1–1.5 tablespoons of dough and place onto the prepared baking sheet.

7. Gently flatten each cookie slightly with the back of a spoon since they won’t spread much while baking.

8. Bake for 10–12 minutes, until the edges are set and the centers look soft but not wet.

9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

10. In a separate bowl, beat together cream cheese and butter until smooth.

11. Gradually add powdered sugar and mix until creamy and spreadable.

12. Once cookies are fully cooled, spread frosting over each cookie and serve.

Tips:

• Finely shredded carrots give the best texture and bake more evenly

• Don’t skip flattening the dough — it helps the cookies bake properly

• Frost only after cookies are completely cooled to prevent melting

• Chill frosting slightly if it feels too soft to spread