Easy Christmas Cookies From One Dough Recipe: Simple Guide
There’s a scent that….
There’s a scent that, for me, instantly signals the start of the holidays: the sweet, creamy aroma of butter and sugar being whipped together, filling the kitchen with promises of warmth and joy. It’s the very soul of this magical Christmas cookies from one dough recipe. As a chef, my holidays are often hectic, but I refuse to sacrifice the tradition of a kitchen overflowing with treats. This recipe is my secret weapon-a single, perfect, buttery dough that blossoms into a dozen different delights. It’s more than just efficient; it’s an invitation to play, to create, and to share. Come, let’s fill your home with the beautiful scent of baking.
The Ultimate Christmas Cookies From One Dough Recipe
- Incredibly Versatile: This is the perfect base for cutout cookies, thumbprints, chocolate chip, and more, all from one simple batch.
- Perfectly Buttery & Tender: The texture is divine-soft and tender on the inside with a delicate, crisp edge that melts in your mouth.
- Saves Precious Holiday Time: Mix one large batch of dough and freeze portions for fresh-baked cookies all season long.
- Wonderfully Simple: The instructions are straightforward and forgiving, making it a fantastic recipe to bake with children.
Preparation Time and Servings
⏱️ Preparation Time: 20 minutes (+ 1 hour chilling)
🔥 Cooking Time: 10-12 minutes per batch
⏰ Total Time: 1 hour 32 minutes
💡 Difficulty: Easy
👥 Servings: Approximately 4 dozen cookies
A beautifully quick way to create an impressive cookie platter!
Ingredients List
- 1 cup (227g) unsalted butter, softened to room temperature
- 1 ½ cups (300g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract (optional, but recommended)
- 3 ½ cups (420g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Step-by-Step Instructions
- Cream the Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes. This step is crucial for a tender cookie.
- Add Wet Ingredients: Scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts until just combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, and salt.
- Mix the Dough: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until just combined, being careful not to overmix. The dough will be soft.
- Divide and Conquer: This is where the magic happens! Divide the dough into 2, 3, or 4 equal portions. Leave one plain for cutout cookies, and now is the time to knead in mix-ins like chocolate chips, spices, or nuts to the other portions. This is how to make different types of cookies from one versatile dough with minimal effort.
- Chill the Dough: Flatten each portion of dough into a 1-inch thick disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 3 days. Do not skip this step! Chilling prevents the cookies from spreading too much.
- Preheat and Prepare: When ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll and Bake: Lightly flour a work surface and roll out one disk of dough to about ¼-inch thickness. Cut out shapes and place them on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are just beginning to turn golden brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Pro Tips from a Professional Chef
- Use Quality Butter: The flavor of your cookies depends heavily on the butter. Use a good-quality, unsalted European-style butter if possible for a richer taste.
- Don’t Overmix the Flour: Once you add the flour, mix only until it’s just incorporated. Overmixing develops gluten and will result in tough, hard cookies instead of tender ones.
- Chill Thoroughly: I cannot stress this enough. Chilling the dough solidifies the fat, which means your cookies will hold their shape beautifully instead of spreading into thin crisps.
- Uniform Thickness is Key: For even baking, ensure you roll your dough to a consistent thickness. A rolling pin with guide rings can be a baker’s best friend.
Special Equipment
- Stand Mixer: While not essential, a stand mixer makes creaming the butter and sugar effortless and helps incorporate ingredients evenly for a perfect dough.
- Parchment Paper: This ensures your cookies don’t stick to the baking sheet and makes cleanup incredibly easy. It’s a non-negotiable in my kitchen.
Variations & Substitutions
- Jam Thumbprint Cookies: Roll a portion of the dough into 1-inch balls. Use your thumb to make an indentation in the center of each ball and fill with your favorite jam before baking.
- Spiced Holiday Cookies: To one portion of the dough, mix in 1 teaspoon of cinnamon, ½ teaspoon of ground ginger, and ¼ teaspoon of nutmeg for a warm, spiced flavor.
- Chocolate-Dipped Delights: After your plain cutout cookies have cooled completely, melt some dark or white chocolate and dip half of each cookie into it. Sprinkle with festive sprinkles before the chocolate sets. This is a simple twist on a classic Christmas cookies from one dough recipe.
Serving Suggestions
These cookies are a joy on their own, but they truly shine as part of a festive spread. Serve them on a large platter with a steaming mug of rich hot chocolate or a spiced mulled wine for the adults. They are also the perfect treat to leave out for Santa with a tall glass of cold milk.
Storage & Make-Ahead Tips
Proper storage is key to enjoying your baking efforts all season long. This Christmas cookies from one dough recipe is perfect for preparing in advance.
- To Store: Store baked and completely cooled cookies in an airtight container at room temperature for up to one week.
- To Reheat: These cookies are best at room temperature, but if you want to warm them slightly, a few minutes in a 300°F (150°C) oven will do the trick.
- Make-Ahead: The cookie dough is your best friend. Wrapped tightly, it can be refrigerated for up to 3 days or frozen for up to 3 months. Thaw frozen dough in the refrigerator overnight before rolling and baking.
Frequently Asked Questions (FAQs)
Here are answers to some common questions you might have about this versatile Christmas cookies from one dough recipe.
Can I make this dough gluten-free?
Yes, you can substitute the all-purpose flour with a good quality 1-to-1 gluten-free baking flour blend. Ensure the blend you choose contains xanthan gum for the best structure.
My dough is too sticky to roll. What did I do wrong?
It’s likely not wrong, just warm! This dough is naturally soft. If it’s too sticky after the initial 1-hour chill, simply pop it back in the refrigerator for another 30 minutes. A light dusting of flour on your work surface and rolling pin is also essential.
Can I freeze the baked cookies?
Absolutely. Place the cooled cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container, with layers separated by parchment paper. They will keep for up to 3 months.
How do I stop my cutout cookies from spreading?
The number one reason for spreading is dough that is too warm. Ensure you chill the dough for at least an hour. For extra sharp shapes, you can even place the cut-out cookies on the baking sheet into the freezer for 10 minutes before baking.
What are some other easy variations?
The possibilities are endless! Learning how to make different types of cookies from one versatile dough is all about creativity. Try adding citrus zest, mini M&Ms, chopped nuts like pecans or walnuts, or even a teaspoon of espresso powder to a portion of the dough.
Conclusion
The true magic of this Christmas cookies from one dough recipe isn’t just in its simplicity, but in the memories you create. It’s the flour on your loved ones’ noses, the warmth from the oven, and that first perfect, buttery bite. I can’t wait for you to experience this simple joy in your own kitchen and start a delicious tradition of your own. Happy baking!
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OOLALA
This turned out so awesome they look like they came from a exspensive bakery.
Just a question
So what about the grease from the meat? Should I use the leanest meats or is the grease give more flavor.
What about a meatloaf on top of veggies ? Would that work?
Ingredients list good, directions lacking
There were great details on quantities of ingredients I should use, but the recipe didn’t tell me the cook time. Also, mentioned in the section about “common mistakes” that you need to let it chill enough but doesn’t direct you in the recipe that you need to let it chill. More details would be helpful
Dressing is perfect!
Not a big fan of mayo, loved the Greek yogurt swap. Reduced garlic a bit. Dressing was delish!
Best coffee cake- ever!!
This recipe was not the easiest to follow due to how it was written. It requires a lot of back and forth from instructions to the lists of ingredients but oh, hey, the end result is totally worth the effort! Mouthwatering and delicious plus it’s a pretty presentation.
