It doesn’t matter if it’s the first day of spring, the last day of fall, or sometime in between, there’s never a bad time for colorful, delicious spring cookies. 
Spring is about rebirth, sunshine, new life, things in bloom, etc. In essence, spring is about all things light and lovely, bright and colorful. 
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So it makes sense that lots of these cookies are also light, sweet, colorful, and lovely.
You’ll also notice a lot of citrus and berries in the recipes because they’re ideal for spring. 
If you’re looking for the perfect spring cookies for any occasion, this list is by no means exhaustive. However, it’s a great place to start. 

Crunchy, bright white, and absolutely covered in delicate, messy powdered sugar, Italian wedding cookies are sweet, sugary, and easy to make. 
They’re also, for me at least, pretty synonymous with spring. (Maybe that’s because I get invited to a lot of spring weddings.)

Because you’ll make them with cake mix, these cookies are insanely soft and crumbly. They practically melt on your tongue. 
They also have an incredible lemon zest that’s only slightly toned down by the powdered sugar.  

These cookies, too, are sweet with a sour, lemon bite, but they’re crunchier than the lemon cake mix cookies. The insides are still nice and soft, though. 
If you’re looking to brighten up someone’s day, these pink, purple, yellow, green, and other multi-colored cookies are the way to do it.
Plus, you can make three dozen in just 20 minutes!

With or without the fun butterfly and tulip shapes, these sugar cookies are delicious. 
The lovely shapes and bright splashes of color are what make them perfect for spring, though, so if you don’t already have some, invest in some cookie cutters and pastel candy melts. 
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Anyone who’s ever had one of Subway’s fall-apart-in-your-hands, soft and sweet white chocolate macadamia nut cookies already knows precisely how amazing they are. 
And with this copycat recipe, you can make them anytime you want. You’re welcome! 

If you’re in the mood for something softer, these marshmallow cream-based cookies are the way to go. 
They practically melt on your tongue, and the squishy gumdrop center of each flower adds a burst of bright tanginess that complements that soft sweetness flawlessly. 

These crunchy, zesty cookies are less sweet and have more of a bite, but I think cookies with a bit of zing are always excellent, especially on a bright spring morning. 
Pair these with a cup of hot tea and maybe a few finger sandwiches, and you’ll have a morning treat that everyone will love. 

If the vibrant colors aren’t enough to make you love these Easter blossom cookies, maybe their soft, sugar-coated sweetness will be. 
Of course, if that doesn’t do it either, maybe the fact that each one has a deliciously decadent Hershey’s Kiss right in the middle of it will.

And now seems like the perfect time to add another lemon cookie to the list. These are chewy, crumbly, and impeccably glazed. 
If you like your cookies with a lot of zest, these are the ones for you.

Shortbread cookies are always lightly sweet, crunchy, and wonderfully buttery, but these also have a lovely egg shape and light, pastel icing that makes them the ideal choice for spring. 
The glaze is easy to make, too, requiring nothing more than powdered sugar, half and half, and vanilla extract (and a dash of food coloring to suit your aesthetic). 

Here are more perfect-just-as-they-are sugar cookies that you’ll make even better with lots of colorful icing and exciting shapes. 
And before you look at these and keep going because they look too challenging, back up and look again!
All you’ll need are shaped cookie cutters and some piping bags and tips. 
Your tools practically do all the work for you!
Plus, every cookie you “mess up” is a delicious cookie you’ll get to eat guilt- and calorie-free. (That’s how it works, right?!)

If the only cookie for you is one with a double dose of chocolate, you’re in luck.
That’s precisely what these cookies have in them – chocolate cookies with white chocolate chips and M&Ms.
It doesn’t get much more chocolatey than that. And the edges crisp up so nicely on these, too, making them even more delectable.

The name of these cookies pretty much says it all.
They’re soft, chewy, and overflowing with lovely Easter-themed M&Ms. Seriously, what’s not to love?

Believe it or not, every single part of these white chocolate citrus chick cookies is edible, even though those little chicks almost look like plastic toys.
These take a little time and a little skill to make, but they’re so festive and are much easier than they look.
And again, remember my rule about messed-up cookies being guilt-free!

If you’re not sure you can make the chick cookies above but still want to do something cute and decorative for Easter, try these Easter bunny cookies instead. 
They’re simple shortbread cookies, and you’ll take care of the hard part with cookie cutters. 
After that, all you have to do is dip the bottoms in colored, melted white chocolate and add fluffy coconut tails.

If you’ve ever made haystack cookies for Halloween, then you can make these because they’re the same cookie under a different name. 
You can make them with only four ingredients – chow mein noodles, butterscotch chips, chocolate chips, and candy eggs – in less than 10 minutes. 
They’re sweet, crunchy, and really do look like charming bird nests full of Easter-colored eggs.

I’m not sure what I love more about these cookies: the way they taste, the way they look, or how soft and smooth the glaze on top feels on my tongue. 
Despite their silly name (since the pastel colors leave no room for black or white), these cookies are always some of the first to run out at any spring party I throw. 
People love them. (Plus, I usually revisit the plate about three or four times myself. That probably helps get rid of them a bit faster.)

These have a phenomenal flavor that’s sweet and buttery but also sharp and tangy from the cream cheese and lemon.
They’re soft and icing-heavy, which makes them a hit with the kiddos.
However, they look so lovely and taste so good that you’ll catch the adults coming back for seconds, as well. 
(Note: If you’re worried about these being too sweet because of the excess icing, don’t be; thanks to all the lemon, they’re actually light and refreshing.)

If you love soft, citrusy cookies, then you cannot beat these triple-zested ricotta cookies. 
They’re so soft and moist that it almost feels like you’re eating cake, and it’s hard to get more citrusy than cookies zested with orange, lime, and lemon.

I love marbled cookies. I make them for practically every occasion because they’re just so unbelievably gorgeous. 
And despite how elegant and elaborate they look, they’re almost effortless to make.
You’ll need only five ingredients (plus food coloring) and about an hour max. 
Making the lovely marbled appearance is as simple as swirling a toothpick through a couple of different icing colors. That’s all it takes. 

These sweetly tart cookies are crispy around the edges but soft and melt-in-your-mouth tender at their centers.
They’re buttery, nutty, and full of cherry yumminess. 
Their bright, tangy taste is perfect for spring, but the gorgeous, deep-red color of the cherries makes them ideal for your Christmas celebrations, too.

These have all the soft, warm decadence of homemade chocolate chip cookies, but you’ll add raspberries to them, as well! 
If you’ve never had raspberries and chocolate before, you’re missing out. It’s one of the best fruit and chocolate combinations there is. 
If you’re on the fence about these, trust me; you’ll love them.

These crunchy cookies have a light, citrusy flavor that’s the ideal pairing for a tall glass of wine, champagne, or prosecco. (Perhaps that’s because you’ll make them with champagne.)
If you’ve never practiced this swirl technique before, your first few cookies may look a little off, but you’ll quickly get the hang of it.

These zesty Key lime pie bites have a wonderfully unique texture and an even better taste.
Plus, you can serve them to just about anyone, no matter their dietary needs.
For example, these bite-sized treats are paleo-, low-carb-, and keto-friendly, vegetarian- and vegan-approved, and free of dairy and gluten! That’s one heck of a cookie.
Oh, and did I mention they’re also no-bake?!

These coconut cookies are chewy and have a delightful cream and coconut taste that’s hard to resist.
Plus, they make your whole house smell fantastic while they’re cooking.

Imagine if you could throw a carrot cake, an oatmeal cookie, and the cream from the middle of an Oreo into a magic blender and come out with something new. 
Well, that’s pretty much what these carrot cake sandwich cookies are—two oatmeal carrot cake cookies surrounding a thick swath of cream cheese icing. 
If your mouth isn’t watering yet, it will be once you get a good look at these divine treats.

These fun cookies have a light, chewy cream cheese-infused texture, a lovely light green color, and a pistachio and chocolate chip taste that’s out of this world.
The chocolate chips are optional, of course, but who would ever pass up the chance to add chocolate chips to something?! Not me!

If you love orange-flavored sweets, these cookies are the spring cookies for you. 
You’ll make them with both orange juice and orange zest, and then you’ll add orange glaze to the top of each one.
They look great, smell even better, and taste amazing. 

These buttery shortbread cookies are sweeter than most, thanks to the ample portion of royal icing and the thick topping of crystal sugar.
But even better than the way they taste is how they look.
The various green colors will put you in the mood for spring after just one glance, and the adorable shamrock shapes work for both spring and St. Paddy’s Day.
Best of all, you don’t even need a special shamrock cookie cutter.
Use the standard heart one that comes in almost every set of cookie cutters and turn three heart cookies into one large shamrock!

These cookies are sweet and crispy, but the gorgeous gumdrops in them add more than just bright splashes of color. 
They also add a fun chewiness that’s the perfect complement to the cookies’ crisp edges. Furthermore, they give the sweet cookies a bit of tartness, as well. 
It’s hard to beat that.

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