When the weather heats up, turn to these 25 summer cookie recipes that highlight some of the best seasonal flavors. Whether you crave something fruity like strawberry and cream cookies, citrusy like coconut lime cookies, or chocolatey like s’mores chocolate chip cookies—this list has you covered. Cookies are especially easy to stack, transport, and share, making them the perfect treat for all your summer adventures!
Favorite Summer Cookie Recipes
Let’s talk cookies.
Between the recipes on my website and those in my cookbook Sally’s Cookie Addiction, I’ve amassed quite a collection of trusted cookie recipes. Obviously they’re the star treat during the holidays (SO many Christmas cookies!), but what about in the summer months?
I often turn to cookies during the summer because they’re relatively easy to prepare and bake, perfect for stacking and transporting, and provide an opportunity for fun seasonal flavors. Plus, children, who may be in need of an activity, love to help make them!
Coconut lime cookies and strawberry biscuit cookies are two favorites. Or try these very lemon crinkle cookies—don’t they look like little rays of sunshine? And no summer is complete without a batch of cookie ice cream sandwiches!
My team and I collected 25 of our favorite summer cookie recipes and listed them below. These are our top favorites (out of every single cookie recipe I’ve ever published…) and each recipe is perfect for sharing at summer cookouts, 4th of July festivities, graduation parties, on a picnic blanket, around a campfire, or poolside.
Success Tip: Traveling with Summer Cookies
Transporting dozens of cookies without ruining them can be tricky, but my solution is layering them (after cooling) in a handy cupcake carrier. The cupcake trays are removable. And if you’re bringing along sheet cakes or bars, bake and transport them in a 9×13-inch pan with a lid, which could also work for cookies.
For more summer baking inspiration, here’s my entire collection of summer recipes.
25 Summer Cookie Recipes
And 1 More Summer Cookie Recipe: Sand Dollar Cookies
If you’re heading to the beach this summer (or want to bring the beach to you), whip up a batch of these cinnamon sugar sand dollar cookies. They have a slight tang like snickerdoodles, thanks to the cream of tartar. Little ones love rolling the cookies in the cinnamon-sugar topping and pressing the sliced almonds on top. Such a fun little cookie!Print
Sweet cinnamon sugar cookies topped with sliced almonds to make adorable beachy sand dollars! These summery cookies only require about 30 minutes from start to finish, and there’s no cookie dough chilling required.
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 2 teaspoons cream of tartar*
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 and 1/3 cup (267g) granulated sugar
- 1 large egg + 1 large egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 1/3 cup (70g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup (45g) sliced almonds
- Preheat oven to 350°F (177°C). Line large cookie sheets with parchment paper or silicone baking mats (always recommended for cookies). Set aside.
- Make the cookies: Whisk the flour, cream of tartar, baking soda, cinnamon, and salt together in a medium bowl.
- In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Add the egg, egg yolk, and vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients. The dough will be thick.
- Roll cookie dough into balls, about 1 heaping Tablespoon (30–35g) of cookie dough each. I recommend this cookie scoop.
- For the topping: Mix the sugar and cinnamon together. Roll the dough balls in cinnamon-sugar topping. Arrange cookie dough balls 3 inches apart on the baking sheets. Gently press 5 sliced almonds onto the tops of each dough ball, as pictured above. The almonds may not stick because of the cinnamon sugar, so stick the pointy ends into the cookie dough balls to help them adhere. Again, see the photo above if you need a visual.
- Bake cookies for 11–12 minutes, or until the edges appear set. The cookies will be very puffy and soft.
- Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Cookies slightly deflate as they cool.
- Cover leftover cookies tightly and store at room temperature for up to 1 week.
- Make Ahead & Freezing Instructions: There are a few options here! First, you can prepare the cookie dough and chill it in the refrigerator for up to 3 days. Make sure that you let it come to room temperature before rolling and baking the cookies. You can also freeze the cookie dough balls in a freezer-friendly container or zip-top bag for up to 3 months. I recommend freezing the dough balls without the cinnamon-sugar topping. When you are ready to bake, remove the balls from the freezer, let sit for 30 minutes, preheat the oven, then roll into topping and add the almonds. You can also freeze the baked cookies for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
- Special Tools (affiliate links): Baking Sheets | Silicone Baking Mats or Parchment Paper | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Medium Cookie Scoop | Cooling Rack
- Cream of Tartar: Cream of tartar is required for this recipe, and there isn’t an equal substitution that will provide the same results.
- Extra Egg Yolk: To bring this dough together so it isn’t quite as crumbly, use 1 large egg, plus 1 extra-large egg yolk.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Keywords: sand dollar cookies