Try my new budgeting app Cheddar 🧀
Better than YNAB, Mint (RIP), or EveryDollar.
Export 12 ingredients for grocery delivery
Step 1
In a large bowl, cream together butter, sugar, salt and vanilla. You just need to mix them until they're combined - the mixture doesn't need to be fluffy. Add flour, and mix together until you have a cookie dough.
Step 2
Divide the cookie dough into 7 equal portions. Keep the dough covered with plastic wrap and at room temperature while you prepare the different cookie shapes and flavors. If you don't plan on making all of the cookies the same day, store the dough in the fridge.
Step 3
Take one plain portion of dough and shape into a rough disk. Wrap with plastic wrap, and chill in the fridge for 1 hour or until firm enough to roll and cut.
Step 4
Preheat your oven to 350°F. Line a large baking sheet with parchment paper.
Step 5
On a lightly floured work surface, roll the plain cookie dough out until it's about 1/4 inch thick and cut out your desired shapes. Save any scraps of dough for the bubble Christmas trees!
Step 6
Arrange the cutout cookies on your parchment lined baking sheet, leaving about 1 to 2 inches of space between each cookie. Place the cut cookies in the freezer for 10 minutes - this is to help them keep their shape.
Step 7
Bake the cookies in the center of your preheated 350°F oven for 10 to 12 minutes, or until golden brown along the edges. Cool for 5 minutes on the baking sheet then transfer to a wire rack to cool completely.
Step 8
In a medium bowl, combine one portion of the base dough with cocoa powder. Mix to combine into a streak free chocolate dough.
Step 9
Shape into a rough disk and wrap with plastic wrap. Chill in the fridge for 1 hour or until firm enough to roll and cut.
Step 10
Preheat your oven to 350°F. Line a large baking sheet with parchment paper.
Step 11
On a lightly floured work surface, roll the cookie dough out until it's about 1/4 inch thick and cut out your desired shapes. Save any scraps of dough for the bubble Christmas trees!
Step 12
Arrange the cutout cookies on your parchment lined baking sheet, leaving about 1 to 2 inches of space between each cookie. Place the cut cookies in the freezer for 10 minutes.
Step 13
Bake the cookies in the center of your preheated 350°F oven for 10 to 12 minutes, or until puffed and no longer shiny on top. Cool for 5 minutes on the baking sheet then transfer to a wire rack to cool completely.
Step 14
Once cooled completely, drizzle white chocolate over the chocolate cutout cookies and refrigerate until the chocolate is set (about 15 to 20 minutes).
Step 15
In a medium bowl, combine another portion of the base dough with chopped pecans. Mix to combine.
Step 16
Cover and chill the dough in the fridge for 1 hour or until firmed up.
Step 17
Preheat your oven to 350°F. Line a large baking sheet with parchment paper.
Step 18
Scoop 1 tablespoon sized portions of cookie dough and roll into smooth balls. Arrange on your parchment lined baking sheet, leaving at least 1 inch of space between each cookie.
Step 19
Bake the cookies in the center of your preheated 350°F oven for 10 to 12 minutes, or until golden brown along the bottom.
Step 20
Cool for 5 minutes on the baking sheet or until cool enough to handle safely, then roll in powdered sugar to coat.
Step 21
In a medium bowl, combine another portion of the base dough with peppermint extract (if using). Mix to combine.
Step 22
Divide the peppermint dough in half. Color 1 half red then wrap in plastic wrap. Leave the other half plain and cover with plastic wrap. Chill in the fridge for 1 to 2 hours or until firmed up.
Step 23
Preheat your oven to 350°F. Line a large baking sheet with parchment paper.
Step 24
Portion the 2 doughs into 1 tablespoon sized balls. Working with one ball of plain dough and one ball of red colored dough, roll each ball into a rope that's about 4 to 5 inches long. Twist the 2 ropes together to swirl then curl the top into a candy cane hook shape.
Step 25
Arrange the shaped cookies on your baking sheet, leaving about 2 inches of space between each cookie. Repeat the shaping process with all the dough. You'll have about 6 candy canes.
Step 26
Place the shaped cookies in the freezer for 10 minutes. Bake in the center of your preheated 350°F oven for 10 to 12 minutes or until golden brown along the bottom.
Step 27
Cool the cookies for 10 minutes on the baking sheet then carefully transfer to a wire rack to cool completely. Be careful as they can be a bit fragile!
Step 28
In a medium bowl, add a portion of the base dough and color green. Shape into a disk, wrap with plastic wrap, and chill in the fridge for 1 hour or until firm enough to roll and cut.
Step 29
Preheat your oven to 350°F. Line a large baking sheet with parchment paper.
Step 30
On a lightly floured work surface, roll the plain cookie dough out until it's about 1/4 inch thick. Cut out large circles with a 2 inch cookie cutter, and transfer the cookies to your baking sheet leaving about 1 to 2 inches of space between each cookie. Save any scraps of dough for the bubble Christmas trees!
Step 31
Once on the baking sheet, cut out a small hole from the center (if you don't have a small enough cookie cutter, the back of a piping tip works great!) Remove the center cutouts. It's a lot easier to cutout the centers on the baking sheet so you don't have to transfer the cookies and risk ruining the shape!
Step 32
Place the cut cookies in the freezer for 10 minutes. Bake the cookies in the center of your preheated 350°F oven for 10 to 12 minutes, or until golden brown along the edges. Cool for 5 minutes on the baking sheet then transfer to a wire rack to cool completely.
Step 33
In a medium bowl, whisk together powdered sugar and 1 teaspoon of water until you have a smooth glaze. If needed, mix in more water to reach your desired consistency.
Step 34
Drizzle the glaze over your cooled wreath cookies. Top with sprinkles if desired.
Step 35
Preheat your oven to 350°F. Line a large baking sheet with parchment paper.
Step 36
Working with 1 room temperature portion of the base dough, scoop out 1.5 tablespoon sized portions of dough and roll into smooth balls.
Step 37
Arrange the cookie dough balls on your parchment lined baking sheet about 2 inches apart. Use your thumb or the back of a measuring spoon to press indents into the center of each cookie ball. Take care not to push too far down or the filling will leak out of the bottom.
Step 38
Freeze the dough for 15 minutes. Bake in the center of your preheated 350°F oven for 12 to 15 minutes, or until golden brown along the bottom. If the centers puffed up while the cookies baked, use the back of a measuring spoon to press them back down while they're still hot and soft.
Step 39
Cool for 5 minutes on the baking sheet then transfer to a wire rack to cool completely.
Step 40
Spoon jam or your choice of filling into the centers of the cooled thumbprint cookies.
Step 41
Preheat your oven to 350°F. Line a large baking sheet with parchment paper.
Step 42
Combine 1 portion of dough in a medium bowl with 1 tablespoon of milk. Mix to combine. The dough should be soft and pipeable. If it's not, mix in another tablespoon of milk.
Step 43
Transfer the dough to a large piping bag fitted with your choice of tip. Pipe swirl cookies onto your parchment lined baking sheet, leaving about 1 inch of space between each cookie. If the cookie dough breaks as you pipe it, it means the dough needs more milk mixed in.
Step 44
Sprinkle sanding sugar over the piped cookies. Freeze for 10 minutes on the baking sheet.
Step 45
Bake the cookies in the center of your preheated 350°F oven for 10 to 12 minutes, or until golden brown along the edges. Cool for 5 minutes on the baking sheet then transfer to a wire rack to cool completely.
Step 46
If you have leftover dough from the plain, chocolate, and wreath cookies, you can make bubble Christmas trees! Pinch off pea sized portions of dough and roll into small balls. Arrange on a parchment lined baking sheet to resemble a tree (pictured above). The plain dough can be used as a top star, the green dough for the tree branches, and the chocolate dough for the trunk.
Step 47
Gently squish the balls of dough together so they stick. Freeze for 10 minutes on the baking sheet.
Step 48
Bake the cookies in the center of your preheated 350°F oven for 10 to 12 minutes, or until golden brown along the edges. Cool for 10 minutes on the baking sheet then transfer to a wire rack to cool completely. Be careful when transferring - they're fragile when they're warm!