One cookie dough, 4 different cookies – we’re about to slay that cookie swap!
We are all incredibly busy during the holidays, and I think we’re all looking for ways to make life a little easier and simpler! Between endless to-do lists, parties, family, and presents, I think everyone can use some help. Bonus points when that help comes along in the shape of butter, sugar, and sprinkles!
I’ve been itching to share these delectable little confections with you since I first started working on them, and I’m so excited for you to give them a try! I think the thing that makes all 4 of these cookies quite magical, is that they all start with a shortbread dough. It yields a light, buttery, flaky cookie that melts in your mouth, and once you have that as a starting point, you know you’ve hit the cookie jackpot!
Here’s the break down:
Blackberry thumbprints drizzled with white chocolate and toasted almonds
Classic cut-outs all dolled-up and decked out with sprinkles
Confetti slice and bakes
Cappuccino sandwich cookies filled with Amaretto ganache and blinged out with edible gold paint
Where do I even begin?! Okay, you’re going to make one simple, buttery vanilla cookie dough and then divide it into 4 equal parts.
The thumbprints are that one cookie that everyone loves, and definitely put your own twist on them by choosing your favorite jam. I love the addition of toasted almonds for enhancing the almond flavor and added texture. Pistachios are amazing too!
The roll outs are your classic go-to cookie that are always a win. Choose any shape you like (I have a thing with Christmas trees) and then break out the decorations. A simple drizzle of green candy melts and rainbow nonpareils and the tree is done, not to mention delicious!
Confetti slice and bakes are what I refer to as a holiday saving grace. Roll the cookie dough in a log, press it in nonpareils (they work better than sprinkles here), wrap in plastic wrap, and chill. When company shows up, or you’ve got a last minute thing to attend, slice and bake, babycakes!
The cappuccino sandwich cookies are me fave, and it’s not just because they’re gold! Although that does definitely up their glam game. These cookies are your elegant, show-stopper cookie. There’s espresso powder & cinnamon in the dough, and the Amaretto ganache is something you may find yourself “tasting” numerous times, as in, save some for the cookies, okay!
Once they’re all sandwiched, give them a quick dunk in dark chocolate and then dot edible gold paint on top using the back of a paint brush – epic effect for a simple dip!
My favorite part of this whole situation is every cookie has its own personality, or flavor profile. I think there’s a cookie here for everyone, and you can put your own spin on them by using different jams, nuts, sprinkles, cookie cutters, and so on. Even in the cappuccino sandwich cookies, I used Amaretto, but you could use Frangelico, or rum would be good too!
I really hope you guys give these a try, I know you’ll love them! Thanks so much for reading, and thank you for all the positive feedback on the new site!!
Happy baking and Merry Christmas! Xo
P.S. I’ve got an epic holiday app coming your way next week so stay tuned!
Make holiday baking easy with four festive cookies all from one cookie dough! Traditional shortbread cookies are transformed into vanilla cut-outs, jam-filled thumbprints, cappuccino sandwiches and confetti slice-and-bakes, all dolled-up for your holiday celebrations!
- 16 ounces unsalted butter, at room temperature
- 1 1/4 cup granulated sugar
- 1 tablespoon vanilla extract, or vanilla bean paste
- 4 cups all-purpose flour
- 3/4 teaspoon salt
- 1 (3 1/2-inch) tree cookie cutter, or cookie cutter of choice
- Green and white candy melts, for decorating
- Rainbow sprinkles or nonpareils, for decorating
- 1/4 teaspoon pure almond extract
- 1/3 cup seedless blackberry or raspberry jam
- 1/2 cup white chocolate
- 1/2 cup sliced toasted almonds, toasted
- 1 (2-inch) star cookie cutter, or cookie cutter of choice
- 1/4 teaspoon espresso powder
- Pinch of ground cinnamon
- 1 cup semisweet chocolate, divided
- 1/4 cup heavy cream
- 2 teaspoons hazelnut liqueur
- Edible gold paint, for decorating
- 1/2 cup holiday nonpareils
- In the bowl of an electric mixer, cream butter and sugar on medium speed until light and fluffy, about 3-5 minutes. Add vanilla extract and continue mixing.
- Add flour and salt, and mix until completely incorporated, scraping down the bowl as needed. Divide the cookie dough into 4 equal portions.
- Head over to Farberware for the rest of Holiday Cookies, 4 Ways recipe. Enjoy!
Disclosure: I am in a working relationship with Farberware and this recipe was developed for Farberware Cookware. Thank you for your continued support and allowing me to share what I love.