One Simple Cookie Dough, Three Different Cookies

The holiday season shouldn’t mean you’re spending every evening in the kitchen making different batches of cookies. This recipe is my answer to that problem: one simple cookie dough that transforms into three completely different cookies. Whether you’re filling gift boxes for neighbors, contributing to a cookie exchange, or want variety without the fuss, this approach saves you time without sacrificing that homemade touch people appreciate.

You can mix one batch of dough on a Sunday afternoon, divide it into thirds, and throughout the week, pull out whatever portion you need. The base recipe is straightforward, using pantry staples you likely already have: no fancy ingredients, no complicated techniques. So from the moment you pull out your mixing bowl to the moment the wrapped dough balls go into the refrigerator, you’re looking at about twenty minutes of actual work. That’s what makes this approach so practical compared to mixing three separate cookie doughs, which would easily triple your kitchen time.

What makes this especially practical for gift-giving is that you can customize each version to suit different recipients. The decorated cookies work beautifully for kids; the jam sandwiches feel a bit more elegant for coworkers or teachers; and the pinwheels add a festive look without requiring any decorating skills. You’re essentially getting three distinct cookies from one investment of time and ingredients.

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Tips for Success

• Keep your butter COLD, bringing it out just when you need it, and work quickly when mixing the dough. If your kitchen is warm, the butter will soften too fast, and the dough will become sticky and harder to handle.
• The dough actually improves with refrigeration, so don’t skip that step. If you’re pressed for time, 30 minutes works, but overnight is better. The chilled dough rolls more easily, and the cookies hold their shape better during baking.
• When rolling out dough, use just enough flour to prevent sticking, but not so much that you incorporate extra flour into the dough. Too much additional flour makes the cookies dry and tough.
• For the pinwheel cookies, make sure your colored dough rectangles are similar in thickness before stacking. Uneven layers create lopsided spirals. And when you slice the log, use your thinnest knife and a single clean motion. Rotate your log after each cut to keep it cylindrical.
• Reuse your parchment paper! I reuse mine multiple times before recycling it. I fold it up and keep it in a drawer.

Making Simple Decorated Cookies

Yield: ~9 medium cookies

1. Roll one dough ball to about 1/4 inch thickness on a floured surface. 
2. Cut shapes with cookie cutters and place on a prepared baking sheet.
3. Bake for 8–10 minutes, or until the edges are lightly golden. Cool on a rack.
4. Mix 1/2 cup powdered sugar with 1 tbsp milk for icing. Drizzle over cookies and decorate with sprinkles.

Making Jam-Filled Cookie Sandwiches from this Simple Cookie Dough

• Yield: ~5 sandwich cookies (10 cookies total)

1. Roll the second dough ball to 1/4-inch thickness.
2. Cut shapes with a medium cookie cutter, then punch holes in half of the cookies with a smaller cutter.
3. Bake for 8–10 minutes until the edges are golden. Cool completely.
4. Spread 1–1½ tsp jam on whole cookies and sandwich with the ones with holes.

Baking Pinwheel Cookies

• Yield: ~12 small pinwheel cookies

1. Divide the last dough ball into three parts. Add a few drops of red to one and green to another. Knead until the color is evenly distributed.
2. Roll each portion into ~5 x 5½ inch rectangles on parchment. Wrap and refrigerate 20 minutes.
3. Layer dough: One color on the bottom, plain in the middle, and a third color on the top.
4. Trim the edges and roll into a log. Wrap and refrigerate for 30 minutes.
5. Slice into coins with a single, clean motion. It helps to roll the log after each cut to retain its shape. Shape lightly.
6. Bake for 8–10 minutes, until the edges are golden.

Sample Timeline for Baking Cookies with Sugar Cookie Dough

Day 1: Mix the simple cookie dough, divide it into thirds, and refrigerate or freeze all three portions. If you’ll be baking within a day or two, refrigerate. Longer than that, go ahead and freeze the dough in well-sealed containers or ziplock bags. Mixing and dividing the dough takes about 20 minutes total, and getting the most challenging part done early.

Day 2 or Week 2: Pull one dough portion from the fridge or thaw one portion overnight in the refrigerator. Bake the simple decorated cookies when you have an evening free. These are the quickest versions and are good for testing your oven temperature.

Day 3 or Week 3: Thaw and bake the jam-filled sandwiches. These take a bit more attention but still come together in under an hour once the dough is ready.

Day 4 or Week 4: Make the pinwheel cookies last since they’re the most visually impressive and you’ll want them fresh for Christmas week. Thaw the dough, add your colors, and bake.

If you’re not making these as gifts and just want variety for your household, you can bake one version per week and keep a steady rotation of different cookies without any marathon baking sessions.

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Thanks for making my day by SHARING!!