Ultimate Christmas Butter Cookie Dough (One Dough, Four Cookies)
🧈 Base Dough Ingredients
- 1 cup (225 g) unsalted butter, room temperature
- ¾ cup (95 g) powdered sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 2 cups (250 g) all-purpose flour
- ¼ tsp salt
👩🍳 How to Make the Base Dough
- Beat butter + powdered sugar until creamy and pale.
- Add egg yolk + vanilla and mix.
- Add flour + salt and mix just until a soft dough forms.
- Rest dough in the fridge 20–30 minutes for easier shaping.
🍪 COOKIE STYLE 1: Spritz Cookies (Top Left)
Additional:
- Christmas sprinkles
Instructions:
- Use a piping bag with a star tip or a cookie press.
- Pipe small rosettes.
- Add sprinkles on top.
- Bake at 180°C / 350°F for 10–12 minutes.
These should stay pale and buttery.
🍪 COOKIE STYLE 2: Linzer Jam Cookies (Top Right)
Additional:
- Strawberry or raspberry jam
- Powdered sugar for dusting
- Round cutter + smaller round cutter for the “window”
Instructions:
- Roll dough to 4–5 mm thickness.
- Cut circles.
- In half of the circles, cut a small center hole.
- Bake 10–12 min.
- Dust the “window” cookies with powdered sugar.
- Spread jam on the solid cookie, top with the window cookie.
🍪 COOKIE STYLE 3: Chocolate-Dipped Cookies (Bottom Left)
Additional:
- 150 g melted dark or milk chocolate
Instructions:
- Roll dough into a log or shape into ovals.
- Bake 10–12 minutes until pale golden.
- Dip half the cooled cookie into melted chocolate.
- Let set on parchment.
🍪 COOKIE STYLE 4: Heart-Shaped Sandwich Cookies (Bottom Right)
Additional:
- Buttercream OR jam
Instructions:
- Roll dough to 4–5 mm thick.
- Cut heart shapes.
- Bake 10–12 minutes.
- Pair two hearts and fill with:
- Vanilla buttercream
- Strawberry jam
- Lemon curd
⭐ Baking Tips
- Keep dough cold for clean shapes.
- Don’t overbake—they should stay light in color.
- Store in airtight boxes for up to 2 weeks.
- They freeze very well.