Yes, it’s a bold claim to make, but these are the best Christmas cookies ever! One dough that you can use to make four different kinds of holiday cookies!
Looking for the best Christmas cookies ever? This easy no spread sugar cookie recipe can be transformed from cut out cookies to raspberry drop cookies! You can even get a little more creative and add your favorite toppings!
The best part is that you can use the same dough for all of these cookies! That means you can attend holiday parties with four different kinds of cookies and look like a total baking pro or let each member of your family decide how they want to flavor and decorate their cookie.
This may sound kind of cheesy, but the options on these holiday cookies are endless!
A Few of My Favorite Ideas for The Best Christmas Cookies Ever:
Use different extracts: Flavor the dough with extracts like peppermint or vanilla or add some citrus zest like orange or lemon zest.
Make different shapes: This would be a fabulous dough for horseshoe cookies or star cookies.
Use different toppings: Top the cookies with your favorite candies like Peppermint Patties, Rolos or Peanut Butter Cups.
Fill with different fillings: Fill the thumb drops with different jams, lemon curd, dulce de leche or caramel.
No matter how you flavor, top, fill or shape this dough, you won’t be disappointed. Here are my favorite variations.
Christmas Cookie Exchange Recipes:
We love using this recipe for our cookie exchange every year. Try these other delicious cookie recipes.
Easy Classic Chewy Chocolate Chip Cookies
Once Baked Chocolate Chip Almond Biscotti
Stained Glass Gingerbread House Tutorial
How To Make The Base Dough:
- In a mixing bowl, mix together flour, salt, baking soda, and cream of tartar. Set aside.
- In the bowl of a stand mixer, cream butter and sugars together for 2 minutes. Slowly stream in the oil while beating.
- Add the water and almond extract, then beat in the eggs one at a time until combined.
- Add the flour mixture to the wet ingredients a little at a time, mixing until combined (scrape down the sides of the bowl as needed). Follow optional cookies.
One Dough Four Cookie Recipes:
One Dough Four Cookies
Make one dough that turns into four different cookies.
Ingredients
- 5 ½ Cups All-Purpose Flour
- 1 Teaspoon Salt
- ½ Teaspoon Baking Soda
- ½ Teaspoon Cream of Tartar
- 1 Cup (2 sticks) Butter, Room Temperature
- ¾ Cup Canola Oil
- 1 ¼ Cup Granulated Sugar
- ¾ Cup Powdered Sugar
- 2 Tablespoons Water
- 2 Eggs
- 1 Teaspoon Almond Emulsion Extract
Thumbprint Jam Cookies:
- Granulated Sugar
- Your Favorite Jam
- Powdered Sugar
Thumbprint Chocolate Cookies:
- Granulated Sugar
- Semi-sweet Chocolate Chips
Peppermint Chocolate Cookies:
- Granulated Sugar
- Semi-sweet Chocolate Chips
- Peppermint Chocolate Chips
Cut Out Cookies:
- Powdered Sugar
- Water
- Food Coloring
- Sprinkles
Instructions
- In a mixing bowl, mix together flour, salt, baking soda, and cream of tartar. Set aside.
- In the bowl of a stand mixer, cream butter and sugars together for 2 minutes. Slowly stream in the oil while beating.
- Add the water and almond extract, then beat in the eggs one at a time until combined.
- Add the flour mixture to the wet ingredients a little at a time, mixing until combined (scrape down the sides of the bowl as needed). Follow optional cookies.
Thumbprint Jam Cookies
Roll dough into 1 inch balls (size of golf balls). Place ¼ cup sugar in a small dish with a pinch of salt. Roll dough balls in sugar and place on parchment-lined baking sheet. Press the middle of the dough ball down with your finger to form an indent. Bake at 350°F for 8 minutes. Fill the middle with your favorite jam. Sprinkle with powdered sugar.
Thumbprint Chocolate Cookies
Roll dough into 1 inch balls (size of golf balls). Place ¼ cup sugar in a small dish with a pinch of salt. Roll dough balls in sugar and place on a parchment-lined baking sheet. Press the middle of the dough ball down with your finger to form an indent. Bake at 350°F for 8 minutes. Fill the middle with melted chocolate.
Peppermint Chocolate Cookies
Roll dough into 1 inch balls (size of golf balls). Place ¼ cup sugar in a small dish with a pinch of salt and roll dough balls in sugar. Place on a parchment-lined baking sheet. Take a drinking glass and press dough down to flatten slightly. Bake at 350°F for 8 minutes. Melt chocolate chips in the microwave and drizzle over cookies. Melt peppermint chocolate chips in the microwave (be careful not to burn) and drizzle in opposite direction of chocolate.
Cut Out Cookies
Lightly flour a piece of parchment paper. Roll out the dough to about ¼ inch thick. Cut out cookies using your favorite cookie cutters. Place cookies on a parchment-lined baking sheet and bake at 350°F for 10 minutes. Decorate to your liking with icing and sprinkles.
Recommended Products
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LorAnn Almond Bakery Emulsion, 4 ounce bottle -
Reynolds Kitchens Non-Stick Baking Parchment Paper Sheets - 12x16 Inch, 22 Count -
TeamFar Baking Sheet Cookie Sheet Set of 2, Pure Stainless Steel baking Pan Tray Professional, Non Toxic & Healthy, Mirror Finish & Rust Free, Easy Clean & Dishwasher Safe -
Watkins Food Coloring
