6 Spring Cookie (& Other Treats) Recipes

March 29, 2019 Jules DeLeo

6 Cookie Recipes That Are Perfect for Spring


Lucky Charms Marshmallow Treats (Brown Eyed Baker)



  • ½ cup salted butter
  • 8 cups miniature marshmallows
  • 10 cups Lucky Charms™ cereal (11.5 ounce box)



  1. Grease 9 x 13 inch pan; set aside.
  2. Melt the butter in a large pot over medium-low heat. Add the marshmallows and stir until completely melted. Reduce the heat to low and stir in the Lucky Charms™ cereal.
  3. Put the mixture into the prepared pan and press into an even layer. Allow to set to room temperature until firm, 30 minutes to an hour. Cut into squares and serve.



Almond Butter Cookie Bouquet (Taste of Home)




  • 1 ¼ cups butter, softened
  • 1 ¾ cups confectioners’ sugar
  • 2 oz. almond paste
  • 1 egg
  • ¼ cup of 2% milk
  • 1 tsp. vanilla extract
  • 4 cups all-purpose flour
  • ½ tsp. salt
  • Wooden skewers or lollipop sticks



  • 1 cup confectioners’ sugar
  • 4 tsp. evaporated milk
  • Food coloring of your choice



  1. In a large bowl, cream butter and confectioners’ sugar until light and fluffy; add almond paste. Beat in egg, milk, and vanilla. Combine flour and salt; gradually add (1 cup at a time) to creamed mixture and mix well. Cover and refrigerate for 1 hour.
  2. Preheat oven to 375°. On a lightly floured surface, roll out dough to ¼-inch thickness. Cut out with floured 3-inch cookie cutters. Place 1 inch apart on ungreased baking sheets. Insert skewers or sticks. Bake 7-8 minutes or until firm. Let stand 2 minutes before removing to wire racks to cool.
  3. In a bowl, whisk confectioners’ sugar and milk. Divide into small bowls; tint with food coloring. Gently spread icing over cooled cookies. Decorate with the other colors of icing if desired.


You know those super satisfying videos of people icing cookies? You can be that person with this recipe!




Cherry Pistachio Cookies (Taste of Home)



  • 1 cup unsalted butter, softened
  • 1 ½ cups confectioners’ sugar
  • 1 large egg
  • 4 tsp. orange zest
  • 2 ¼ cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. cream of tartar
  • 1 ½ cups chopped dried cherries or cranberries
  • ½ cup chopped pistachios
  • 8 oz. white baking chocolate, melted



  1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and orange zest. In another bowl, whisk flour, baking soda and cream of tartar; gradually beat into creamed mixture (1 cup at a time). Stir in cherries and pistachios.
  2. Divide dough in half; shape each into an 11-in.-long roll. Wrap in plastic; refrigerate at least 2 hours or until firm.
  3. Preheat oven to 375°. Unwrap and cut dough crosswise into ½-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are a light golden brown. Remove from pans to wire racks to cool completely. Frost cookies with melted white chocolate; let stand until set.



Funfetti Cake Mix Cookies (My Organized Chaos)



  • 1 box confetti cake mix
  • ⅓ cup vegetable oil
  • 2 eggs
  • 3-4 Tbsp. sprinkles
  • 1 ⅓ cup M&Ms



  1. Preheat oven to 350º F.
  2. In a large bowl, add dry cake mix, oil and eggs. Stir with a spoon until combined.
  3. Add the sprinkles to the cake batter and gently mix. Add M&M's® and gently mix.
  4. Shape dough into 1″ balls and place them about 2″ apart on a parchment paper lined cookie sheet.
  5. If you have more M&M's®, stick a few in the top of the balls if you so wish - the more the merrier!
  6. Bake for 6 to 7 minutes, but make sure you don't overcook, so they don't dry out. Take them out just when you see an edge starting to brown.



Springtime Crinkle Cookies (Two Sisters)



  • 1 cup butter
  • 2 cups white sugar
  • 4 eggs
  • 4 Tbsp. lemon juice
  • 4 Tbsp. lemon zest
  • 4 ½ cups flour
  • 4 tsp. baking powder
  • Powdered sugar to roll in (½ to 1 cup)
  • Food coloring of your choice



  1. Cream the butter and sugar until completely combined.
  2. Add in eggs and mix until the dough is fluffy.
  3. Add in lemon juice and lemon zest and mix until fully incorporated.
  4. Add in the baking powder.
  5. Mix in the flour, a third at a time.
  6. Split into four portions to color pink, yellow, blue and purple.
  7. Refrigerate the dough for 2 hours.
  8. Roll dough into balls and roll in powdered sugar.
  9. Bake in a 350º oven for 8-10 minutes.



Strawberry Glazed Baked Donut Holes (A Latte Food)




  • 1 cup flour
  • 1 tsp. baking powder
  • ¼ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ⅓ cup white sugar
  • ¼ cup almond milk (or any kind)
  • ¼ cup Greek yogurt or regular
  • 1 egg
  • 2 Tbsp. unsalted butter, melted
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract



  • ⅛ cup strawberries, pureed (about 3 big strawberries)
  • 2-3 cup powdered sugar
  • 1 Tbsp. heavy cream



  1. Preheat oven to 350º and grease a 24-cup mini muffin tin.
  2. In a large bowl, mix flour, baking powder, sugar, cinnamon, and nutmeg together.
  3. In a second bowl, mix melted butter with milk, almond and vanilla extracts, egg and yogurt.
  4. Make a well in the center of the dry ingredients and pour the wet ingredients into the well.
  5. Stir gently, until just combined. Batter will be thick.
  6. Disperse batter into muffin tins evenly, about 1/2 to 3/4 of the way full.
  7. Bake for 7-8 minutes or until golden brown.
  8. To make the glaze, puree strawberries in a blender or food processor. Mix with cream and 2 cups of powdered sugar, adding an additional cup of powdered sugar if the consistency is too runny. When it comes to making icing, it really depends upon personal preference if you want a stiff or a softer glaze.
  9. Dunk donut in the glaze. I dunked the whole thing, but you could also just dip the tops. Allow glaze to set before doing a second coating.



And now you’re all prepped and ready to dazzle your co-workers with the best spring desserts. Enjoy!


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