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Who’s ready for some cookies?!?!
Three Christmas cookies!!! From one simple dough, to be exact!!!
Since Holiday baking might look a little different this year due to Covid, I thought, why not make three different cookie flavors all in one fell swoop? That way you can still enjoy a variety of cookie flavors without having to make a bajillion different batches of cookies.
My stomach, and my husband, were both happy with this idea. 😉
Here’s how it works:
- You whip up the basic cookie dough batter. It’s quite simple.
- You divide the cookie dough batter into three separate bowls. From there, you mix in a few more ingredients for your three cookie dough recipes.
- Bake the cookies! Yummy kitchen smells!
- Cool the cookies.
- Enjoy!!! 💗
This recipe makes about 40 cookies. So, if you have a large family, this is perfect for you.
Or, you can also divvy them and leave them on friend’s and family’s door steps as a nice edible gift. 🎁
We, however, ate all of them in a span of 4 days….just the two of us. There is no shame in that option, either. 😉
(Another option is to freeze a portion of the batter to bake for later – more about that below, and in the recipe notes).
What are the three Christmas cookie flavors?
Such an important thing to know.
- Snickerdoodle cookie – such a favorite classic around the Holidays.
- Chocolate chip cookie – can’t beat a classic like chocolate chip cookies.
- Chocolate peppermint cookies – topped with crunchy candy canes to get you in the Christmas spirit.
All of the cookies are so good together, yet, there is enough of a variety. They are soft and buttery. They are melt-in-your-mouth good.
I can’t pick a favorite.
I agree with Paul, “my favorite is whichever one I am eating at that moment.”
The simple cookie dough is a pretty basic cookie dough batter. I did make these cookies gluten free since I wanted to share with family, who needs to eat gluten free. But, I promise, you won’t miss a thing.
Honestly, I have found that almond flour, coconut flour, and corn starch really makes an excellent soft cookie, gluten allergy, or not.
Ingredients for the three Christmas cookies cookie dough:
- butter – for the ultimate buttery cookie.
- granulated sugar – for just the right amount of sweetness.
- dark brown sugar – for that rich molasses-y taste.
- eggs – for binding
- vanilla extract – for that unmistakable baking flavor.
- almond flour – doesn’t taste like almonds, but it yields such a tender, soft cookie.
- coconut flour – coconut flour works great to bind and absorb excess liquid. Also, it doesn’t taste like coconut.
- corn starch – helps to bind and give the cookies a nice texture.
- baking soda – our leavening agent
- salt – for balance.
That’s all you need to make the base dough recipe. Whip it up in a stand mixer or with an electric hand mixer in no time.
Snickerdoodle cookies:
Oh man, these little guys are so good. Sugar cookies rolled in cinnamon and sugar. Soft, and pillow-y, with a hint of tang. It’s like a warm hug.
I used to think that all snickerdoodle cookies were was a sugar cookie rolled in cinnamon and sugar. Wrong!
There is one secret ingredient in a snickerdoodle cookie, that is essential.
Cream of tartar.
Yes, a little bit of acid that is commonly used in meringues is mixed into the cookie dough batter. The cream of tartar reacts with the baking soda, and the acid in the dark brown sugar creating an extra fluffy cookie. And, it gives the cookie it’s signature tang. Without it, a snickerdoodle isn’t truly a snickerdoodle.
Chocolate chip cookies:
A classic that can’t be beat.
These were supposed to be Nutella cookies, but no matter how hard I tried, I couldn’t get them just right. They were delicious, but they spread too much. I will have to try again, as a solo cookie.
So, chocolate chip cookies, a fail safe, fool proof, but never falls short of making everyone smile, cookie.
Dark chocolate chips are studded inside that soft, fluffy, cookie dough.
At first, I thought chocolate chip cookies would be too plain, and not hold a candle against the others. But, I was wrong.
Classics are a classic for a reason, and chocolate chip cookies will always shine bright.
Chocolate peppermint cookies:
These babies scream CHRISTMAS the most out of the three.
Broken candy cane pieces are mixed into a chocolate batter that’s also studded with chocolate chips. They are topped with more broken candy cane pieces for a nice minty, crunch. If you are a chocolate and mint fan, these are for you.
It’s like Christmas had a baking party in your mouth.
Seriously so good.
The real question is: will you be able to pick a favorite Christmas cookie?
What if I don’t want 40 Christmas cookies at once?
No problem. You can easily freeze a portion of the dough.
This way you can bake half, or 1/3 of the cookie dough now, and store the rest of the cookie dough in the freezer to bake for another day.
All you do is mix up the dough as instructed, including all three dough flavors. Pop half of the dough into their individual freezer bags that are labeled, and into the freezer they go. When it comes time to bake them, allow the cookie dough to come to room temp on the counter before baking. (See more detailed directions in the note card below).
It’s a Christmas gift you gave to your future self. 🎄🎁
The Holiday gift of 3 Christmas Cookies?
Thank you past self! 😂
I hope you enjoy these three Christmas cookies as much as we did.
It’s such a fun way to feel like you participated in a cookie swap, or went to a party where there was a tray of a variety of cookies, while staying safe this year.
Happy cookie baking, my friends!
I hope you all have a Happy Holiday, however you are celebrating this year. Stay safe, and healthy too. Enjoy the little things.
I will be taking a break from posting next week to fully be present for the Holidays!
Sending much love, 💖
Emily
More Holiday cookies for you to try
- pecan pie cookies
- crunchy no bake chocolate cookies
- peanut butter blossom cookies
- chewy gluten free molasses cookies
- coconut macaroons
- thumbprint cookies
When you make this recipe, do me a favor and leave a comment down below telling me which cookie was your favorite (if you can choose 😉). Thanks friends.
Print
Three Christmas Cookies, From One Simple Dough
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 minutes
- Yield: 39 to 40 cookies 1x
- Category: dessert, baking, cookies
- Method: baking
- Cuisine: gluten free, vegetarian
- Diet: Gluten Free
Description
Three Christmas cookies flavors from one simple cookie dough batter. The perfect baking project for gift giving, or party going. The three cookie flavors are: snickerdoodle cookies, chocolate chip cookies, and chocolate peppermint cookies. Plus, how to freeze a portion of the dough if you don’t want to bake all 40 cookies at once.
Ingredients
For the Cookie Dough Base
- 8 ounces (2 sticks, or 1 cup), unsalted butter, room temp and softened
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 2 eggs, room temp
- 1 tablespoon pure vanilla extract
- 3 cups blanched almond flour
- 1/2 cup + 1 tablespoon coconut flour
- 1/2 cup corn starch
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
For the Snickerdoodles
- 1/2 teaspoon cream of tartar
- 1 tablespoons cinnamon
- 1/3 cup granulated sugar
For the chocolate chip cookies
- 1/2 cup dark chocolate chips (or sub semi-sweet, or milk chocolate if you prefer)
For the Chocolate Peppermint cookies
- 3 tablespoons cocoa powder
- 6 to 8 candy canes
- 1/2 teaspoon peppermint extract
- 1/3 cup dark chocolate chips (or sub semi sweet, or milk chocolate)
Instructions
- Prepare: Prepare the ingredients for the 3 cookie flavors. For the snickerdoodles: mix together the 1 tablespoon cinnamon, and 1/3 cup granulated sugar in a shallow bowl, or a saucer – set aside. For the chocolate peppermint cookies: place the 6 to 8 candy canes in a large ziplock bag. Use the flat end of a meat mallet, or a rolling pin to break up the candy cane pieces – trying to leave some pieces in larger shards. Measure out 1/4 cup of the candy cane pieces (preferably the finer pieces and candy cane dust), and add the remaining larger candy cane pieces to a separate small bowl – set aside. Preheat the oven to 375 degrees Fahrenheit.
- Make the cookie dough: To the bowl of a stand mixer, fitted with the paddle attachment (or a large mixing bowl to use for an electric hand mixer) add the butter, granulated sugar, and brown sugar – beat on high until light and fluffy, scraping the bottom as needed, about 3 minutes. Add the vanilla extract and eggs – beat on high for 5 minutes, or until the eggs are well incorporated, and light and fluffy. In a separate mixing bowl mix together the almond flour, coconut flour, corn starch, baking soda, and salt. Add the dry ingredients into the mixing bowl half of a cup at time, mixing on medium on medium speed, in between each interval of flour added – Mix just until well combined. Make sure to use a spatula to scrape the bottom of the bowl.
- Rest the dough: Allow the dough to rest for 15 minutes at room temp. This allows the dough to become less sticky.
- Divide the dough: Divide the dough between 2 medium mixing bowls (3 total, using the mixing bowl the dough was made in), measuring 1 cup + 1/4 cup of dough into each bowl. Grease 3 large baking sheets (or 1, if freezing part of the dough – see notes).
- For the snickerdoodle cookies: sift the 1/2 teaspoon cream of tartar into one portion of the batter, mix thoroughly into the dough. I find it easiest to use my clean hands. Measure out the dough into 1.5 tablespoon balls (I like to use a cookie scoop with a trigger release). Roll each ball into the cinnamon sugar mixture. Place on the greased baking sheet, evenly spaced 1 inch apart. Slightly press the each cookie down.
- For the chocolate chip cookies: Add the 1/2 cup of chocolate chips to one of the bowls and stir until combined. Portion into 1.5 tablespoon sized balls (I like to use a cookie scoop with a trigger release). Place 1 inch apart from each other on the greased cookie sheet. Press down on each cookie just slightly.
- For the chocolate peppermint cookies: In the final bowl of cookie dough sift in the 3 tablespoons of cocoa powder. Add the 1/2 teaspoon peppermint extract, and the 1/4 cup of smaller crushed candy canes. Mix until well combined. Add the 1/3 cup chocolate chips and mix until well combined (I find it’s more through to use my clean hands to mix the dough). Scoop the dough into 1.5 tablespoons sized balls, place them on the cookie greased cookie sheet, 1 inch apart. Add the larger candy cane shards on top of each cookie, press down slightly making sure the candy cane shards are pressed into the cookie.
- Bake: Bake the cookies for 8 to 10 minutes, or until the cookies are just slightly browned on the bottom. Allow the cookies to cool almost completely on the baking sheet, then transfer them to a cooling rack to finish cooling. Note: I prefer to bake my cookie sheets one at a time to ensure even cooking. If you cook two trays at once then swap the bottom tray with the top tray half way through baking time. (See notes about more cooking options if you freeze half of the dough).
- Enjoy: Enjoy the cookies once completely cooled. They are also good when they are just slightly warm.
- Store: Store the cookies in separate air tight containers, on your counter, for up to 4 days. They are at their best when they are within 1 to 2 days of being baked.
Notes
How many of each cookie flavor do you get? You will get about 10 to 12 snickerdoodle cookies, about 14 chocolate chip cookies, and about 13 chocolate peppermint cookies.
Freeze part of the cookie dough: If you don’t want 40 cookies at one time you can freeze part of the dough and bake them another time. Here’s how: Follow the steps up for each cookie recipe mix ins, leave off any toppings (such as the cinnamon and sugar for the snickerdoodles, and the candy canes). Transfer half of each dough flavor to their own baggie that is labeled accordingly. Freeze for up to 6 months. When you want to bake the cookies allow the dough to defrost completely at room temp. Then follow the remaining instructions, being sure to add the toppings. You will only need 1 to 2 baking sheets if you divide the dough in half, or into thirds. Note: Yes, you can bake all of the cookie flavors on one cookie sheet, if they all fit spaced 1 inch apart. The cookies will spread a little.
Cooking time: Cooking time reflects the amount of time needed to bake 1 cookie sheet (or 2 at the same time). If cooking all cookie sheets separately, it will take you 30 minutes total.
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