Christmas Baking Recipes That Wow: One Dough Three Treats

Master one buttery base and spin it into sugar cut-outs, spiced ginger snaps, and chocolate peppermint crinkles—fast, festive, low-stress.

Here’s the holiday baking cheat code: build one smart dough, then flex it into three crowd-pleasers without wrecking your kitchen. You’ll get classic sugar cut-outs for the kids, bold ginger snaps for the spice lovers, and chocolate peppermint crinkles for the person who thinks dessert should be a mic drop. Minimal ingredients, max payoff, and zero “why did I start this?” energy. Your future self will thank you. Your in-laws? Probably too.

What Makes This Special

This recipe is engineered for busy December nights, not leisurely snow-day projects. One base dough transforms into three distinct cookies, each with its own flavor profile and texture. That means fewer decisions, fewer bowls, and way fewer dishes. It’s the holiday platter without the chaos—basically the Swiss Army knife of baking.

• One dough, three results: Classic, spiced, and chocolate-mint.
• Time-smart: Mix once, split, and customize in minutes.
• Party-ready: Yields ~60 cookies total, perfect for gifting or entertaining.
• Beginner-friendly: Clear steps, reliable results, no pretentious chef talk.

Shopping List – Ingredients

Base Dough (makes ~60 cookies when divided into three variations)

• 1 cup (226 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) light brown sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 3 cups (375 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 2–3 tablespoons milk (only if dough is dry; optional)

Variation A — Classic Sugar Cut-Outs

• 2–4 tablespoons all-purpose flour (for rolling/firming)
• 1 teaspoon almond extract (optional)
• Assorted sprinkles, sanding sugar, or colored sugar
• Simple glaze: 1 cup powdered sugar + 2–3 tablespoons milk + 1/2 teaspoon vanilla

Variation B — Spiced Ginger Snaps

• 2 tablespoons molasses
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/8 teaspoon freshly ground black pepper (optional but excellent)
• 2 tablespoons all-purpose flour (to balance added moisture)
• Coarse sugar for rolling

Variation C — Chocolate Peppermint Crinkles

• 1/4 cup (25 g) Dutch-process cocoa powder
• 1/2 teaspoon peppermint extract
• 2 tablespoons milk or cooled coffee (as needed for texture)
• 1/2 cup mini chocolate chips (optional)
• Powdered sugar for rolling

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Line 3 baking sheets with parchment. If baking in waves, chill shaped dough while trays rotate.
2. In a large bowl, cream butter + granulated sugar + brown sugar on medium speed until light and fluffy (2–3 minutes).
3. Add eggs one at a time and beat until smooth. Mix in vanilla.
4. In a separate bowl, whisk flour, baking powder, baking soda, salt.
5. Add dry ingredients to the butter mixture in two additions. Mix just until combined. If the dough seems crumbly, add 1–2 tablespoons milk for a soft, cohesive dough.
6. Weigh or eyeball and split the dough into three equal portions (~400 g each). This is where the magic happens.
7. Variation A — Sugar Cut-Outs: Knead in almond extract (optional) and 2 tablespoons flour to firm. Flatten into a disc, wrap, and chill 30 minutes. Roll to 1/4-inch thickness, cut shapes, sprinkle if using. Bake 8–10 minutes until edges are just set, not brown.
8. Cool sugar cookies 5 minutes on the sheet, then transfer to a rack. Once cool, whisk the simple glaze and drizzle. Add sprinkles while the glaze is wet because gravity is undefeated.
9. Variation B — Ginger Snaps: Beat in molasses, ginger, cinnamon, cloves, black pepper, plus 2 tablespoons flour. Chill 20 minutes if sticky. Scoop 1 tablespoon portions, roll into balls, then roll in coarse sugar. Bake 9–11 minutes until crinkled tops and aromatic.
10. For crisper snaps, bake toward 11 minutes; for a chewier bite, pull at 9–10 minutes. Cool on the sheet 5 minutes, then rack to finish.
11. Variation C — Chocolate Peppermint Crinkles: Add cocoa, peppermint extract, and milk/coffee to soften the dough; fold in chips if using. Chill 20–30 minutes. Scoop 1 tablespoon portions, roll into balls, coat generously in powdered sugar. Bake 10–12 minutes until the crinkle lines look bold.
12. Let crinkles cool on the sheet 5 minutes so they set, then move to a rack. The powdered sugar finish is your built-in decoration—nice, right?
13. Arrange all three varieties on a platter and accept compliments humbly (or don’t—your choice). Yield: about 60 cookies total, depending on cutter size and scoops.

How to Store

• Room Temp: Airtight containers keep cookies fresh for 4–5 days. Separate layers with parchment.
• Freeze Baked Cookies: Freeze up to 2 months. Thaw at room temp for 30–45 minutes. Sugar cut-outs with glaze freeze well; add delicate sprinkles post-thaw if you’re picky.
• Freeze Dough: Portion balls for snaps and crinkles, freeze solid, then bag. Bake from frozen: add 1–2 minutes to the timer. FYI, cut-out dough freezes beautifully in discs.
• Maintain Texture: Add a slice of bread to the container to keep cookies soft. For snappy snaps, skip the bread and store in a drier spot.

Benefits of This Recipe

• Efficiency: One base, three flavors—less measuring, fewer dishes, happier you.
• Customizable: Adjust spices, cocoa, and decorations to match your holiday vibe.
• Scalable: Double the base for big parties; halve for small gatherings without fuss.
• Kid-Approved: Sugar cut-outs are paintable canvases. The sprinkles do the heavy lifting.
• Gifting Gold: Three-in-one tins look premium without the premium effort. IMO, that’s a win.

Avoid These Mistakes

• Overmixing the dough: Turns cookies tough. Mix just until the flour disappears.
• Skipping chill time: Especially for crinkles and cut-outs; chill controls spread and boosts flavor.
• Greasing pans: Use parchment. Grease causes extra spread and sad shapes.
• Heavy hands with flour: Too much flour equals dry cookies. Measure correctly and add minimally for rolling.
• Neglecting oven temp: An oven 25°F off changes everything. Use an oven thermometer.
• Undercoating crinkles: Skimpy powdered sugar melts away. Coat generously for bold contrast.

Different Ways to Make This

• Orange Cranberry: Zest 1 orange into the base; fold chopped dried cranberries into the sugar cookie portion.
• Brown Butter Upgrade: Brown the butter for the base; chill until solid, then proceed for deeper, nutty notes.
• Pistachio Cardamom: Add 1/2 teaspoon cardamom to the sugar dough; mix in 1/2 cup chopped pistachios.
• Gluten-Free: Use a 1:1 GF flour with xanthan gum. Chill a bit longer to help structure.
• Dairy-Free: Swap plant butter and plant milk; watch salt—many alternatives are salted.
• Air Fryer: Cook small batches at 320°F for 6–8 minutes. Work in test cookies; adjust time as needed.
• High Altitude: Reduce baking powder by 1/4 teaspoon; add 1–2 tablespoons flour; shorten bake by 1 minute.

FAQ

Can I make the dough ahead of time?

Yes. Wrap the base dough tightly and refrigerate for up to 48 hours. You can also freeze it for up to 2 months; thaw overnight in the fridge, then proceed with your variations.

How do I stop cookies from spreading too much?

Chill the dough and don’t over-cream the butter and sugar. Bake on parchment, and ensure your oven is truly at 350°F. If the dough feels greasy or soft, chill longer.

Can I double or halve this recipe?

Absolutely. It scales cleanly. If doubling, use a stand mixer and scrape the bowl often. If halving, be precise with the leaveners and salt—small errors loom large in tiny batches.

Do I have to use Dutch-process cocoa for crinkles?

It’s preferred for a smoother, richer flavor and darker color. Natural cocoa works too; expect a lighter crumb and more tang. Either way, don’t skimp on the powdered sugar coating.

What’s the best way to decorate sugar cut-outs?

A simple powdered sugar glaze is fast and shiny. For extra flair, add sprinkles while the glaze is wet, or pipe royal icing if you enjoy detail work. FYI, edible glitter makes anything instantly festive.

How should I measure flour to avoid dryness?

Use a digital scale if possible. If using cups, fluff the flour, spoon into the cup, and level with a knife. Packing flour into the cup is the fastest way to ruin otherwise perfect cookies.

Do I need to rest the dough for flavor?

Resting helps. Even a 30-minute chill improves hydration and taste. Overnight rest deepens spice notes in ginger snaps and creates better crinkles in the chocolate cookies.

In Conclusion

Holiday baking doesn’t need to be a marathon. With one smart base and three ultra-usable variations, you get a platter that looks curated without the chaos. Bake, chill, roll, and let the compliments roll in—because you didn’t just make cookies; you built a system. Ready to set a new annual tradition? Your cookie tins are.