One simple sugar cookie dough transforms into three completely different cookies, saving you time during the busy holiday season. Mix one batch, divide it into thirds, and create decorated cut-outs, elegant jam sandwiches, and festive pinwheels. Perfect for gift-giving, cookie exchanges, or simply adding variety to your holiday baking without multiple recipes.
Seedless jamStrawberry or Raspberry are great options
Additional Ingredients for Cut Out Cookies
Icing: 1/2 cup powdered sugar + 1 tbsp milk
Sprinkles
Instructions
Prepare the dough:
Preheat oven to 400°F (200°C) and line baking sheets with parchment paper.
In a stand mixer fitted with a paddle attachment (or by hand), sift together flour, baking powder, salt, and cornstarch.
Add cold butter and mix until the mixture resembles coarse sand.
Stir in sugar until combined, then add egg and vanilla extract. Mix until a soft dough forms. If dough is too dry, add cold water 1 tbsp at a time until it comes together (it should be soft but not sticky).
Divide dough into 3 balls, wrap in plastic, and refrigerate for at least 30 minutes or overnight.
Simple Decorated Sugar Cookies
Yield: ~9 medium cookies
Roll one dough ball to about 1/4 inch thickness on a floured surface.
Cut shapes with cookie cutters and place on prepared baking sheet.
Bake 8–10 minutes or until edges are lightly golden. Cool on a rack.
Mix 1/2 cup powdered sugar with 1 tbsp milk for icing. Drizzle over cookies and decorate with sprinkles.
Jam-Filled Cookie Sandwiches
Yield: ~5 sandwich cookies (10 cookies total)
Roll the second dough ball to 1/4 inch thick.
Cut shapes with a medium cookie cutter, then punch holes in half with a smaller cutter.
Bake 8–10 minutes until edges are golden. Cool completely.
Spread 1–1½ tsp jam on whole cookies and sandwich with the ones with holes.
Holiday Pinwheel Cookies
Yield: ~12 small pinwheel cookies
Divide the last dough ball into 3 parts. Add a few drops of red to one and green to another. Knead until color is even.
Roll each portion into ~5 x 5½ inch rectangles on parchment. Wrap and refrigerate 20 minutes.
Layer dough: colored on bottom, plain in middle, colored on top. Trim edges and roll into log.
Wrap and refrigerate 30 minutes.
Slice into coins with a single, clean motion. Shape lightly.