Buzz
The past few weeks have been a flurry of peppermint-flavored drinks, quirky holiday sweaters, gift exchanges, and endless cookie swaps. Despite baking countless treats and indulging in more butter and flour than you thought possible, the holiday baking season is now in full swing. With sprinkles, extracts, and spices galore, it’s easy to feel overwhelmed. But don’t give up on your festive baking just yet—there’s a simple solution to keep your cookie production going strong and avoid holiday burnout.
Instead of tiring yourself out by preparing a dozen different doughs, why not simplify your holiday baking with one versatile dough that can be transformed into a variety of delicious treats? Sure, gingerbread is a classic, but why not impress your family with a diverse assortment of cookies? Whether you’re setting up a dessert table or mailing a tin of goodies, a mix of cookies always delights. Skip the hassle of mixing multiple batters and try this rich butter cookie dough recipe. It’s perfect for rolling, cutting, and pairing with your favorite flavors and mix-ins. Start with these five unique cookie ideas—Chocolate Peppermint Buttons, Jammy Thumbprints, Cut-Out Pecan Cookies, Raspberry Coconut Sandwich Cookies, and Candy Cane Cookies—then get creative and experiment with your own variations.
Allie’s Versatile Butter Cookie Base Dough
What You'll Need:
3 sticks of unsalted butter (softened)
1 cup of granulated white sugar
4 room temperature egg yolks (save one egg white for Jammy Thumbprints)
1 tablespoon of vanilla extract
½ teaspoon of almond extract
1 teaspoon of salt
3 cups (approximately 14 oz.) of all-purpose flour
Set your oven to 350℉ and let it preheat.
I prefer mixing this cookie dough by hand, but if you’re using a stand mixer, make sure to attach the paddle. Start by beating the softened butter and sugar until light and fluffy, then incorporate the room-temperature egg yolks. Add the remaining four ingredients one by one, mixing until just combined and no dry flour remains. Divide the dough into five equal parts—you can estimate or weigh out five portions of about 7 ½ ounces each. Now, it’s time to get creative with your cookie variations.
Chocolate Peppermint Buttons (Makes 16-20 buttons)
What You'll Need:
4 ounces of melted chocolate
¼ cup of crushed candy cane pieces
Shape the butter cookie dough into 1-inch balls, using roughly a teaspoon of dough for each. Arrange them on parchment-lined baking sheets, spacing them 1 to 2 inches apart. While they won’t spread much, they’ll slightly flatten as they bake. Bake at 350°F for 8-10 minutes, or until the edges start to turn golden. Let them cool completely. Once cooled, dip the tops of the cookies into the melted chocolate and generously sprinkle with crushed candy cane bits.
Jammy Thumbprints (Makes 16-20 cookies)
What You'll Need:
2 ounces of your preferred jam
1 cup of finely ground pecans (or other nuts—try peanuts for a PB&J variation)
1 reserved egg white
Start by shaping the butter cookie dough into 1-inch balls, using about a teaspoon of dough for each. Place them on parchment-lined baking sheets, spacing them 2 inches apart. Dip each ball into the egg white, letting the excess drip off, then roll it in the ground pecans. A thin layer of egg white is enough to stick the nuts, so avoid transferring clumps of egg white into the nut mixture. Return the coated balls to the baking sheet and repeat for all cookies.
After coating the cookies with pecans, use your finger to gently press a small indentation into the center of each ball. Be careful not to press all the way through—the hole should be about the size of a chickpea. Fill each indentation with your favorite jam. I recommend Crofter’s Organic Seedless Raspberry Jam for its robust flavor and low moisture content, which prevents it from becoming too sticky or chewy after baking. Bake in a preheated oven at 350°F for 8-10 minutes, or until the pecans turn a golden brown. Let the cookies cool completely before serving.
Cut-Out Pecan Cookies (Makes 10-12 cookies)
What You'll Need:
¼ cup of chopped pecans (or your preferred nuts)
Gently mix the chopped pecans into the butter cookie dough until evenly distributed. On a floured surface, roll out the dough to a thickness between ⅛-inch (for delicate cookies) and ¼-inch (for thicker ones). Use a 2-inch cookie cutter to shape the dough—I prefer a scalloped round cutter, but feel free to use any shape you like. The number of cookies will depend on the size and thickness of your cutouts. Place the cookies on parchment-lined baking sheets, spacing them about 1 inch apart. Bake at 350°F for 6-8 minutes, or until the edges just begin to turn golden. Allow the cookies to cool completely before serving.
Delicious Raspberry Coconut Sandwich Cookies (Makes 18 cookies)
What You'll Need:
¼ cup of finely shredded coconut
¼ cup of smooth raspberry jam
On a generously floured surface, roll the butter cookie dough to a thickness of about ⅛ inch. Use a 1-inch round cookie cutter—I prefer the base of a large piping tip—to cut out the cookies. Adjust the size as desired, but a round shape works best for easy coconut coating. Arrange the cut cookies on a parchment-lined baking sheet, spacing them about 1 inch apart. Bake at 350°F for 5 minutes, or until the edges show a slight hint of color. Let them cool completely. Once cooled, flip half the cookies and spread about ¼ teaspoon of jam on each. Sandwich with the remaining cookies, pressing gently to let the jam peek out slightly. Roll the edges in shredded coconut. For optimal texture, let the cookies sit at room temperature for 3-4 hours, allowing the jam’s moisture to soften the cookies.
Candy Cane Cookies (Makes 10 large or 20 small cookies)
What You'll Need:
A single drop of red food coloring
⅛ teaspoon of peppermint extract
Divide one portion of the butter cookie dough into two equal halves. To one half, add a drop of red food coloring and ⅛ teaspoon of peppermint extract. Use these sparingly, as they are potent—too much coloring makes the dough sticky, and excessive extract can leave a mouthwash-like taste. Gently knead the dough with a spoon or your hands until the color is uniform. Take small, teaspoon-sized amounts of both the red and white dough, rolling each into pencil-thick strands. Twist the two colors together to mimic a candy cane design. My twisted cane was over 8 inches long, so I cut it in half to create two smaller canes. The size and thickness will determine your final cookie count. Arrange them on a parchment-lined baking sheet, spaced about 1 inch apart, and shape into canes. Bake at 350°F for 6 minutes, or until the edges show a faint golden hue. Let cool completely.
The butter cookie dough is a versatile base that invites endless creativity. Transform it into various treats by experimenting with different coatings like nuts, adding shaved chocolate, or spreading Nutella or kaya coconut jam for a diverse cookie assortment. This adaptability ensures your cookie platter will stand out, settling any debate about who the favorite truly is (hint: it’s you).
