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1 Dough 5 Ways

This versatile buttery sugar cookie dough is the only recipe you need to master the holiday season. Eat them as sugar cookies or use it as a base for Christmas cutout, cocoa, thumbprint, snickerdoodles, and raspberry linzer.

Serves 24
Ready in 25 mins
Prep time 15 mins
Cooking time 10 mins
338 calories per serving


> 3 cups all-purpose flour
> 1 tsp baking powder
> 1/4 tsp salt
> 1 cup (2 sticks) butter, softened
> 1 cup sugar
> 1 large egg
> 2 tsp vanilla extract

Christmas Cutout

> assorted decorating icing tubes


> 1/2 cup unsweetened cocoa powder
> 1 tsp instant espresso powder
> white chocolate chips, melted
> dark chocolate chips, melted


> strawberry jam
> apricot jam


> 2 tsp and 1 tbsp ground cinnamon
> 1/4 cup granulated sugar

Raspberry Linzer

> 1 tsp seedless raspberry jam
> confectioners' sugar


Preheat oven to 350°F. Line 2 large cookie sheets with parchment. In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, using a hand mixer or stand mixer, cream the butter and sugar 2–3 min., until fluffy. Add the egg and vanilla. Mix well. In batches, slowly add dry ingredients on low speed until combined.
Shape dough into cookies as desired. Arrange on cookie sheets, spacing 1 inch apart. Bake cookies 8–10 min., until golden, switching racks halfway through. Let cool slightly and transfer cookies to a wire rack to cool fully.

Variation: Christmas Cutout

After dough is made, divide it into 2 disks, wrap each in plastic, and refrigerate 2 hours, or until firm. Unwrap dough and roll out on lightly floured surface to 1/4-inch thickness. Cut into desired shapes, rerolling and cutting only 1 time. Bake as directed. Decorate with cookie icing when cool.

Variation: Cocoa

Decrease flour to 2 1/2 cups. To dry ingredients, add 1/2 cup unsweetened cocoa powder and 1 tsp instant espresso powder. Shape dough into 1-inch balls. Bake and cool as directed. Drizzle with melted white and/or dark chocolate.

Variation: Thumbprint

Shape dough into 1-inch balls and press a thumbprint in the middle. Fill with strawberry or apricot jam. Bake as directed.

Variation: Snickerdoodles

To dry ingredients, add 2 tsp ground cinnamon. Shape dough into 1-inch balls and roll into a mixture of 1/4 cup granulated sugar and 1 tbsp ground cinnamon. Space 2 inches apart on the cookie sheet and bake as desired.

Variation: Raspberry Linzer

Roll out dough on lightly floured surface to 1/4-inch thickness. Using cookie cutter, cut out scalloped circles. In centers of half the circle cookies, cut out small stars. Bake and cool as directed. Spread 1 tsp seedless raspberry jam on each solid circle and top with circles with star cutouts. Dust with confectioners' sugar.

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