18 Delicious Cookie Recipes Without Brown Sugar for Sweet Cravings

Variety is the spice of life, especially when it comes to satisfying those sweet cravings without brown sugar! Whether you’re out of this pantry staple or simply looking for something different, our roundup of 18 delicious cookie recipes is here to save the day. From chewy chocolate chip to zesty lemon, these treats promise all the flavor with none of the brown sugar. Ready to bake your way through the list?

Classic Chocolate Chip Cookies Without Brown Sugar

Skip the brown sugar—these classic chocolate chip cookies still pack a punch with deep, caramelized flavors and that iconic chew. **Whip up** a batch that’ll have everyone begging for the recipe.

Ingredients

• 1 cup granulated sugar
• 1 cup unsalted butter, softened
• 2 pasture-raised eggs, lightly beaten
• 2 tsp pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 2 cups semisweet chocolate chips

Instructions

1. **Preheat** your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. **Cream** the softened butter and granulated sugar in a stand mixer on medium speed until light and fluffy, about 3 minutes.
3. **Add** the lightly beaten eggs and vanilla extract, mixing until fully incorporated.
4. **Sift** together the flour, baking soda, and fine sea salt in a separate bowl.
5. **Gradually mix** the dry ingredients into the wet ingredients until just combined.
6. **Fold in** the semisweet chocolate chips with a spatula to ensure even distribution.
7. **Scoop** tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
8. **Bake** for 9-11 minutes, or until the edges are golden but the centers are still soft.
9. **Cool** on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

**Mix** these cookies deliver a crisp edge with a soft, gooey center—perfect for dunking in cold milk. **Try** sandwiching a scoop of vanilla ice cream between two for an instant crowd-pleaser.

Vanilla Sugar Cookies with White Sugar

Oozing with simplicity yet bursting with flavor, these vanilla sugar cookies are your next baking obsession. Perfectly crisp edges meet a tender center, all thanks to that magical white sugar crunch.

Ingredients

• 2 1/4 cups all-purpose flour, sifted
• 1/2 tsp baking powder
• 1/4 tsp fine sea salt
• 3/4 cup unsalted butter, room temperature
• 3/4 cup granulated white sugar
• 1 large pasture-raised egg, lightly beaten
• 2 tsp pure vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and fine sea salt until well combined.
3. In a large bowl, cream the room-temperature unsalted butter and granulated white sugar together until light and fluffy, about 3 minutes.
4. Beat in the lightly beaten pasture-raised egg and pure vanilla extract until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Tip: Overmixing leads to tough cookies.
6. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Tip: For uniform cookies, use a cookie scoop.
7. Bake for 10-12 minutes, or until the edges are just golden. Tip: Cookies will continue to cook on the sheet, so pull them out when they look slightly underdone.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Expect a cookie that’s crisp on the outside, soft inside, with a rich vanilla aroma. Serve them stacked high with a drizzle of dark chocolate for an extra indulgent treat.

Lemon Glazed Shortbread Cookies

Ready to dazzle your taste buds? These Lemon Glazed Shortbread Cookies are buttery, zesty, and irresistibly crisp. Perfect for tea time or as a sweet snack, they’re a breeze to make and even easier to love.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1/2 cup granulated sugar
• 2 cups all-purpose flour, sifted
• 1/4 tsp fine sea salt
• 1 tbsp lemon zest, freshly grated
• 1 tbsp fresh lemon juice
• 1/2 cup powdered sugar, for glaze
• 1 tbsp whole milk, for glaze

Instructions

1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Gradually add the sifted flour and fine sea salt to the butter mixture, mixing until just combined.
4. Fold in the freshly grated lemon zest and fresh lemon juice until evenly distributed throughout the dough.
5. Turn the dough onto a lightly floured surface and gently knead into a smooth ball. Tip: Overworking the dough can make the cookies tough.
6. Roll the dough to a 1/2-inch thickness and cut into desired shapes using cookie cutters.
7. Place the cutouts onto the prepared baking sheet, spacing them about 1 inch apart.
8. Bake for 12-15 minutes, or until the edges are just beginning to turn golden. Tip: For even baking, rotate the baking sheet halfway through.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
10. In a small bowl, whisk together the powdered sugar and whole milk until smooth to create the glaze.
11. Drizzle the glaze over the cooled cookies and let set for 10 minutes. Tip: For a thicker glaze, add more powdered sugar; for a thinner consistency, add more milk.

Kick back and enjoy these cookies with their melt-in-your-mouth texture and bright lemon flavor. Serve them alongside a cup of Earl Grey tea or crumble over vanilla ice cream for a decadent dessert twist.

Oatmeal Raisin Cookies with Honey

Let’s bake oatmeal raisin cookies that’ll make your kitchen smell like a cozy autumn morning—no matter the season. These aren’t just any cookies; they’re packed with honey for a natural sweetness and chewy raisins for that perfect bite.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup honey
• 1 teaspoon pure 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 cup raisins

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 3 minutes.
3. Add the lightly beaten pasture-raised eggs, honey, and pure vanilla extract to the butter mixture, mixing until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
6. Fold in the old-fashioned rolled oats and raisins until evenly distributed throughout the dough.
7. Using a tablespoon, drop dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Just out of the oven, these cookies are irresistibly soft with a slight crunch around the edges. The honey adds a depth of flavor that pairs beautifully with the cinnamon and raisins. Serve them warm with a glass of cold milk for the ultimate comfort food experience.

Peanut Butter Cookies with Granulated Sugar

Ready to bake cookies that crunch with every bite? These peanut butter cookies, rolled in granulated sugar, are your next kitchen win. Simple, sweet, and utterly irresistible.

Ingredients

• 1 cup creamy peanut butter
• 1 cup granulated sugar, plus extra for rolling
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a mixing bowl, combine 1 cup creamy peanut butter, 1 cup granulated sugar, 1 lightly beaten pasture-raised egg, 1 tsp pure vanilla extract, 1/2 tsp baking soda, and 1/4 tsp fine sea salt. Mix until fully incorporated.
3. Scoop the dough into 1-inch balls, then roll each in extra granulated sugar to coat evenly. Tip: For uniform cookies, use a cookie scoop.
4. Place the dough balls on the prepared baking sheet, spacing them 2 inches apart. Flatten each slightly with a fork, creating a crisscross pattern. Tip: Dip the fork in sugar between presses to prevent sticking.
5. Bake for 10-12 minutes, or until the edges are lightly golden. Tip: The cookies will firm up as they cool, so don’t overbake.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Melt-in-your-mouth centers meet a crisp, sugary shell in these peanut butter cookies. Serve them stacked high with a cold glass of milk, or crumble over vanilla ice cream for a decadent twist.

Almond Flour Cookies with Coconut Sugar

Perfect for those craving a guilt-free treat, these almond flour cookies with coconut sugar are a game-changer. Packed with flavor and easy to whip up, they’re your next kitchen obsession.

Ingredients

• 2 cups finely ground almond flour
• 1/2 cup coconut sugar
• 1/4 cup clarified butter, melted
• 1 pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the almond flour, coconut sugar, baking soda, and sea salt.
3. Add the melted clarified butter, lightly beaten egg, and vanilla extract to the dry ingredients. Mix until a cohesive dough forms. Tip: If the dough feels too sticky, chill it for 10 minutes for easier handling.
4. Scoop tablespoon-sized portions of dough, roll into balls, and place them on the prepared baking sheet. Flatten slightly with the back of a spoon. Tip: For uniform cookies, use a cookie scoop.
5. Bake for 10-12 minutes, or until the edges are golden brown. Tip: Cookies will continue to firm up as they cool, so don’t overbake.
6. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These cookies boast a delicate crisp edge with a chewy center, offering a nutty sweetness from the almond flour and coconut sugar. Serve them alongside a dollop of coconut yogurt for an extra indulgent twist.

Snickerdoodles with Cinnamon and White Sugar

Let’s dive into the world of buttery, cinnamon-kissed snickerdoodles that’ll have your kitchen smelling like a cozy bakery.

Ingredients

• 1 cup unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 2 large pasture-raised eggs, lightly beaten
• 2 3/4 cups all-purpose flour, sifted
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/4 tsp fine sea salt
• 2 tbsp ground cinnamon
• 1/4 cup white sugar, for rolling

Instructions

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a large mixing bowl, cream together the room-temperature butter and granulated sugar until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten eggs to the butter mixture, ensuring each addition is fully incorporated before adding the next.
4. In a separate bowl, whisk together the sifted flour, cream of tartar, baking soda, and fine sea salt.
5. Slowly fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
6. In a small bowl, mix the ground cinnamon and white sugar for rolling.
7. Scoop tablespoon-sized portions of dough, roll into balls, then coat each in the cinnamon-sugar mixture.
8. Place the dough balls 2 inches apart on the prepared baking sheets and bake for 10-12 minutes, or until the edges are just set but the centers are still soft.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Zesty with cinnamon and perfectly chewy, these snickerdoodles are a nostalgic treat. Serve them warm with a glass of cold milk or crumbled over vanilla ice cream for an irresistible dessert.

Maple Glazed Cookies Without Brown Sugar

Ditch the brown sugar and dive into these maple-glazed wonders that are all about that rich, autumnal vibe. Perfect for your next cozy gathering or a solo treat session, these cookies are a game-changer.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup pure maple syrup, grade A
• 1/2 cup unsalted butter, clarified and cooled
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp sea salt, finely ground
• 1/2 cup powdered sugar, for glaze
• 1 tbsp whole milk, for glaze

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the sifted flour, baking soda, and sea salt until well combined.
3. In a separate bowl, cream the clarified butter with maple syrup until the mixture is light and fluffy, about 3 minutes.
4. Beat in the egg and vanilla extract until fully incorporated into the butter mixture.
5. Gradually fold the dry ingredients into the wet ingredients, mixing just until a dough forms. Tip: Overmixing can lead to tough cookies.
6. Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are lightly golden. Tip: The cookies will continue to set as they cool, so don’t overbake.
8. While the cookies cool, whisk together powdered sugar and milk to create a smooth glaze. Tip: Adjust the consistency with more milk or sugar as needed.
9. Drizzle the glaze over the cooled cookies and let it set for 5 minutes before serving.

Amazingly soft with a crisp edge, these cookies boast a deep maple flavor that’s perfectly balanced by the sweet glaze. Serve them stacked high on a vintage plate for an Instagram-worthy dessert table.

Pistachio and White Chocolate Cookies

Snag your apron—these Pistachio and White Chocolate Cookies are about to steal the spotlight. Perfectly crisp edges with a chewy center, they’re a nutty, sweet dream you can whip up in no time.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, packed
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup white chocolate chips
• 3/4 cup shelled pistachios, roughly chopped

Instructions

1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten eggs and vanilla extract to the butter mixture, beating until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt.
5. Slowly fold the dry ingredients into the wet mixture until just combined, avoiding overmixing.
6. Gently stir in the white chocolate chips and roughly chopped pistachios until evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Keep these cookies in an airtight container to maintain their chewiness. The combination of creamy white chocolate and crunchy pistachios offers a delightful contrast, making them a standout treat for any occasion.

Espresso Cookies with Turbinado Sugar

Hit your sweet spot with these espresso cookies—crispy edges, chewy centers, and a caffeine kick that’ll perk up your day. Rolled in turbinado sugar for a sparkling crunch, they’re the ultimate pick-me-up treat.

Ingredients

• 1 cup unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 2 large pasture-raised eggs, lightly beaten
• 2 tsp pure vanilla extract
• 2 cups all-purpose flour
• 1/2 cup cocoa powder, Dutch-processed
• 2 tbsp finely ground espresso beans
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1/2 cup turbinado sugar, for rolling

Instructions

1. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
2. In a stand mixer, cream together butter and granulated sugar on medium speed until light and fluffy, about 3 minutes.
3. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. In a separate bowl, whisk together flour, cocoa powder, espresso beans, baking soda, and sea salt.
5. Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined.
6. Using a 1.5-tbsp cookie scoop, portion dough. Roll each ball in turbinado sugar.
7. Place dough balls 2 inches apart on prepared baking sheets. Flatten slightly with the bottom of a glass.
8. Bake for 10-12 minutes, until edges are set but centers are still soft. Cool on baking sheets for 5 minutes before transferring to wire racks.

Unleash these cookies’ full potential by pairing with a cold brew coffee. The turbinado sugar’s caramel notes and espresso’s bitterness create a sophisticated flavor profile, while the texture stays irresistibly chewy.

Orange Zest Shortbread Cookies

Orange zest shortbread cookies are the buttery, citrusy bite you didn’t know you needed. **Bake** these to perfection and watch them disappear faster than you can say “more.”

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1/2 cup granulated sugar
• 2 cups all-purpose flour, sifted
• 1 tbsp orange zest, finely grated
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Gradually add the sifted flour, orange zest, and sea salt to the butter mixture, mixing until just combined. Tip: Overmixing can lead to tough cookies.
4. Turn the dough onto a lightly floured surface and gently knead into a smooth ball. Tip: If the dough is too sticky, chill for 10 minutes before proceeding.
5. Roll the dough to a 1/2-inch thickness and cut into desired shapes using cookie cutters.
6. Place the cookies on the prepared baking sheet, spacing them 1 inch apart. Tip: For extra crispiness, chill the shaped cookies for 15 minutes before baking.
7. Bake for 18-20 minutes, or until the edges are lightly golden. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Delightfully crisp with a melt-in-your-mouth texture, these cookies are a citrus lover’s dream. Serve them alongside a dollop of lemon curd for an extra zesty twist.

Ginger Spice Cookies with Molasses

Yield to the warmth of winter with these ginger spice cookies—**bold** flavors, **crisp** edges, and a **chewy** center that’ll have you reaching for more.

Ingredients

• 2 1/4 cups all-purpose flour, sifted
• 2 tsp ground ginger
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp kosher salt
• 3/4 cup unsalted butter, room temperature
• 1 cup granulated sugar, plus extra for rolling
• 1 large pasture-raised egg, lightly beaten
• 1/4 cup molasses, unsulphured

Instructions

1. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together sifted flour, ginger, baking soda, cinnamon, cloves, and salt.
3. In a large bowl, cream butter and 1 cup sugar on medium speed until light and fluffy, about 3 minutes.
4. Beat in egg and molasses until fully incorporated.
5. Gradually add dry ingredients to wet, mixing on low until just combined.
6. Shape dough into 1-inch balls, roll in extra sugar, and place 2 inches apart on prepared sheets.
7. Bake for 10-12 minutes, until edges are set but centers are still soft. Tip: For chewier cookies, slightly underbake.
8. Cool on sheets for 2 minutes, then transfer to wire racks. Tip: Cookies firm up as they cool.
9. Serve warm or at room temperature. Tip: Pair with a cold glass of milk for classic comfort.

These cookies boast a **deep molasses richness**, balanced by the **sharp bite of ginger**. Crush over ice cream for an instant dessert upgrade.

Pumpkin Cookies with Cinnamon and White Sugar

Oozing with autumnal vibes, these pumpkin cookies are your next baking obsession. **Whip up** a batch that’s spiced to perfection and sugar-kissed for that irresistible crunch.

Ingredients

• 1 cup pure pumpkin puree
• 2 cups all-purpose flour, sifted
• 1/2 cup clarified butter, melted
• 3/4 cup white sugar
• 1 large pasture-raised egg, lightly beaten
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/4 tsp sea salt

Instructions

1. **Preheat** your oven to 350°F (177°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, **combine** the pumpkin puree, clarified butter, white sugar, and beaten egg until smooth.
3. **Fold in** the sifted flour, ground cinnamon, baking soda, and sea salt until just incorporated. Tip: Overmixing leads to tough cookies.
4. **Scoop** tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
5. **Bake** for 12-15 minutes, or until the edges are golden and the centers are set. Tip: Rotate the sheet halfway for even baking.
6. **Cool** on the baking sheet for 5 minutes before transferring to a wire rack. Tip: They’ll firm up as they cool.

Just out of the oven, these cookies boast a soft center with a crispy edge, a cinnamon-spiced aroma that’s downright addictive. **Serve** them warm with a dollop of whipped cream or dunked in cold milk for a contrast that’s pure magic.

Macadamia Nut Cookies with Coconut Flakes

Snag these macadamia nut cookies with coconut flakes for a tropical twist on a classic. They’re crunchy, chewy, and packed with flavor—perfect for your next bake sale or late-night snack attack.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp sea salt
• 1 cup macadamia nuts, roughly chopped
• 1 cup sweetened coconut flakes

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract until fully incorporated.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and sea salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
6. Fold in the chopped macadamia nuts and coconut flakes until evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. For even baking, rotate the pans halfway through.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Outrageously delicious, these cookies boast a buttery crunch from the macadamias and a subtle chew from the coconut. Serve them warm with a scoop of vanilla ice cream for an indulgent dessert or pack them in your lunchbox for a sweet midday treat.

Lavender Sugar Cookies with Vanilla

Unleash a floral twist on a classic with these lavender sugar cookies—soft, buttery, and speckled with vanilla bean magic.

Ingredients

• 2 1/4 cups all-purpose flour, sifted
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 2 teaspoons culinary lavender buds
• 1 vanilla bean, seeds scraped
• 1/2 cup powdered sugar, for rolling

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a medium bowl, whisk together sifted flour, baking powder, and sea salt.
3. In a large bowl, cream butter and granulated sugar until light and fluffy, about 3 minutes.
4. Beat in the egg until fully incorporated, then mix in lavender buds and vanilla bean seeds.
5. Gradually add the dry ingredients to the wet, mixing until just combined. Tip: Overmixing leads to tough cookies.
6. Chill dough for 30 minutes to firm up, making it easier to handle.
7. Roll dough into 1-inch balls, then coat each in powdered sugar. Tip: For extra crunch, roll twice in sugar.
8. Place balls 2 inches apart on prepared sheets. Flatten slightly with the bottom of a glass.
9. Bake for 10-12 minutes, until edges are just golden. Tip: Cookies will continue to set as they cool.
10. Transfer to a wire rack to cool completely.

Soft centers meet crisp edges in these aromatic delights. Serve alongside a lavender-infused latte for a match made in heaven.

Matcha Green Tea Cookies with White Sugar

Hit your sweet spot with these vibrant, earthy matcha green tea cookies—crispy edges, chewy centers, and a white sugar sparkle that’s pure magic.

Ingredients

• 1 ½ cups all-purpose flour, sifted
• 2 tbsp culinary-grade matcha powder
• ½ tsp baking soda
• ¼ tsp fine sea salt
• ½ cup unsalted butter, clarified and cooled
• ¾ cup granulated white sugar
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• ¼ cup white sugar, for rolling

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the sifted flour, matcha powder, baking soda, and sea salt until uniformly green.
3. In a large bowl, cream the clarified butter and granulated sugar together until light and fluffy, about 3 minutes.
4. Beat in the egg and vanilla extract until fully incorporated.
5. Gradually fold the dry ingredients into the wet mixture, mixing just until the dough comes together—overmixing leads to tough cookies.
6. Scoop 1 tbsp of dough, roll into a ball, then coat in white sugar. Place on the baking sheet, spacing 2 inches apart.
7. Bake for 10-12 minutes, until the edges are set but the centers are still soft. They’ll firm up as they cool.
8. Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Crunch into these matcha gems for a buttery, slightly bitter contrast to the sugary shell. Serve with a dollop of whipped cream or crumble over vanilla ice cream for a next-level dessert.

Raspberry Thumbprint Cookies with Jam

Dive into these buttery, jam-filled delights that scream summer. Perfect for picnics or a sweet midday pick-me-up.

Ingredients

• 1 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 2 1/2 cups all-purpose flour
• 1/2 tsp fine sea salt
• 1 tsp pure vanilla extract
• 1/2 cup raspberry jam, seedless

Instructions

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes.
3. Gradually add beaten eggs and vanilla extract, mixing until fully incorporated.
4. Sift flour and salt into the wet ingredients, stirring just until the dough comes together.
5. Roll dough into 1-inch balls and place them 2 inches apart on prepared baking sheets.
6. Using your thumb, gently press the center of each ball to create a well. Fill each well with 1/2 tsp raspberry jam.
7. Bake for 12-15 minutes, or until edges are lightly golden. Let cool on baking sheets for 5 minutes before transferring to a wire rack.

Flaky, tender cookies with a burst of tangy raspberry—serve them alongside a scoop of vanilla bean ice cream for an irresistible contrast.

Cornflake Cookies with Honey Syrup

Just when you thought cornflakes were just for breakfast, we’re turning them into the crunchiest, most addictive cookies you’ll ever taste. Drizzled with honey syrup, they’re a sweet, crispy dream.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 large pasture-raised egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 2 cups cornflakes, lightly crushed
• 1/4 cup honey
• 1 tablespoon water

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the sifted flour, baking soda, and sea salt.
3. In a large bowl, cream the unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 3 minutes.
4. Beat in the lightly beaten egg and pure vanilla extract until fully incorporated.
5. Gradually fold in the dry ingredients until just combined, being careful not to overmix.
6. Gently fold in the lightly crushed cornflakes until evenly distributed throughout the dough.
7. Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden brown.
9. While the cookies cool, combine the honey and water in a small saucepan over low heat, stirring until the mixture is thin and syrupy, about 2 minutes.
10. Drizzle the warm honey syrup over the cooled cookies.

Crunchy on the outside, chewy on the inside, these cookies are a textural masterpiece. Serve them stacked high on a vintage plate for a photo-worthy dessert that’s as delicious as it is Instagrammable.

Summary

Baking without brown sugar doesn’t mean sacrificing flavor or sweetness, as these 18 delicious cookie recipes prove. Perfect for satisfying your sweet cravings, each recipe offers a unique twist on classic cookies. We invite you to try them out, leave a comment with your favorites, and share the love by pinning this article on Pinterest. Happy baking!