Go Back
+ servings
A round platter full of 6 varieties of of Christmas cookies.

Ultimate Butter Cookie Dough

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 84 cookies
Calories: 69kcal
Author: Shinee
Make a platter of six different holiday butter cookies out of just one cookie dough! This big batch of versatile butter cookie dough is a perfect canvas for mix-ins and intricate shapes!
Print Recipe

Ingredients

For main cookie dough:

  • 3 sticks (340g) unsalted butter at room temperature
  • 1 ½ cups (300g) granulated sugar
  • 2 large eggs at room temperature
  • 2 teaspoons pure vanilla extract
  • 4 ½ cups (580g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt

Chocolate Cutout Cookies:

  • 220 grams cookie dough
  • 1 tablespoon (15g) cocoa powder sweetened or Dutch processed, Note 1
  • ½ tablespoon milk or coffee Note 2

Candy Cane Cookies:

  • 220 grams cookie dough
  • red food coloring Note 3

Snickerdoodle:

  • 220 grams cookie dough
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Teddy Bear Cookies:

  • 220 grams cookie dough
  • 1 tablespoon melted chocolate for eye and mouth, if desired

Cookie Bars with Butterfinger Pieces:

  • 220 grams cookie dough
  • cup (50g) Butterfinger pieces Note 4

Holiday Sugar Cookies:

  • 220 grams cookie dough
  • holiday sprinkles

Equipment

  • stand mixer with the paddle attachment or electric hand mixer
  • Measuring cups & spoons
  • baking sheets
  • Wire rack

Instructions

To make the cookie dough:

  • In a large mixing bowl with the paddle attachment, beat butter and sugar until nice and fluffy, about 2 minutes.
  • Add the eggs and vanilla, then beat it for another 2 minutes.
  • Add the flour, baking powder, and salt and mix until cohesive dough forms.
  • Transfer cookie dough onto a counter and knead it into a smooth ball. Divide the dough into 6 dough balls (about 220g each).

To make chocolate cookies:

  • In a mixing bowl with the paddle attachment, combine 220g of cookie dough with cocoa powder and milk. Mix until well combined.
  • Transfer the dough onto the counter and form into a smooth ball.
  • Place it between 2 sheets of parchment paper and roll into a ½ -inch-thick disk. Using Christmas cookie cutters, cut out cookies and arrange them on a baking sheet lined with parchment paper, or silicone mat.
  • Bake the cookies at 350°F for 10-12 minutes. Cool the cookies on the baking sheet for 3 minutes and transfer onto a wire rack to cool completely.

To make candy cane cookies:

  • Divide the 220g of cookie dough in half.
  • In a mixing bowl with the paddle attachment, mix a few drops of red food coloring with half of the cookie dough. Mix until well combined
  • Now you have 2 dough balls, red and white. Divide each dough ball into 20 equal pieces, 10 red and 10 white dough balls. (10g dough balls.)
  • Roll each dough ball into 3-inch logs and twist together red and white logs. Then gently roll into a smooth log. And shape it into a candy cane.
  • Arrange the cookies on a baking sheet lined with parchment paper, or a silicone mat.
  • Bake the cookies at 350°F for 10-12 minutes. Cool the cookies on the baking sheet for 3 minutes, then transfer them onto a wire rack to cool completely.

To make snickerdoodle cookies:

  • In a medium bowl, combine the sugar and cinnamon.
  • Divide the cookie dough into 12 equal pieces, about 18 grams per dough ball. Roll between your palms into smooth balls.
  • Roll each cookie dough ball in the cinnamon sugar mixture and arrange the cookies on a baking sheet lined with parchment paper, or a silicone mat. (The cookies don’t spread as much, so you may flatten them slightly before baking, if desired.)
  • Bake the cookies at 350°F for 10-12 minutes. Transfer the cookies onto a wire rack to cool completely.

To make teddy bear cookies:

  • Divide the cookie dough into 12 equal pieces, about 18 grams per dough ball. Then take about ¾ of the dough ball and roll it between your palms into a smooth ball and place it on a baking sheet lined with parchment paper or silicone mat.
  • Take a small piece from the remaining ¼ of the dough and flatten it and place it on the lower half of the dough ball for the snout. Now divide the remaining small piece of dough into 2 equal parts, roll into smooth balls and place them for the ears. Repeat with the remaining dough balls.
  • Bake the cookies at 350°F for 10-12 minutes. Transfer the cookies onto a wire rack to cool completely.
  • Once cooled, you may draw eyes and mouth with melted chocolate, if desired. (I used some chocolate cookie dough for eyes and mouth, as pictured, but it was way too tedious and time-consuming.)

To make cookie bars with Butterfinger pieces:

  • Mix the dough with Butterfinger pieces. You may use a mixer, or just knead it on the counter.
  • Place the dough between 2 sheets of parchment paper and roll it into a ½-inch thick rectangle.
  • Then slice the cookies into 12 rectangles and arrange on a baking sheet lined with parchment paper or a silicone mat.
  • Bake the cookies at 350°F for 10-12 minutes. Cool the cookies on the baking sheet for 3 minutes and transfer onto a wire rack to cool completely.

To make holiday sprinkle cookies:

  • Place the sprinkles, or colored sugars in medium bowls.
  • Divide the cookie dough into 12 equal pieces, about 18 grams per dough ball. Roll them between your palms into smooth balls.
  • Roll each cookie dough ball in sprinkles, then arrange the cookies on a baking sheet lined with parchment paper, or a silicone mat. (The cookies don’t spread as much, so you may flatten them slightly before baking, if desired.)
  • Bake the cookies at 350°F for 10-12 minutes. Transfer the cookies onto a wire rack to cool completely.

Notes

Nutrition information is calculated based on the butter cookie dough base. Mix-in's are not included.
Note 1: You can use either unsweetened natural, or Dutch-processed cocoa powder in this recipe. I like to use Dutch-processed cocoa powder for its richer taste and darker color.
Note 2: We’ve tested this recipe with both milk and coffee. Either one works great, but I slightly preferred the milk.
Note 3: Either liquid or gel food coloring will work for these cookies. If you don’t want to use food coloring, use chocolate cookie dough to create fun candy cane shaped cookies!
Note 4: Feel free to use any kind of candy bits here! I’ve tried chocolate mint bits and it was fantastic too.
Storing Tips:
- Wait until the cookies are completely cool before you store them.
- Transfer the cookies to an airtight container and store at room temperature for up to 1 week.
- To extend their shelf life, transfer the cookies to a freezer-safe container and freeze for up to 3 months.

Nutrition

Calories: 69kcal
Carbohydrates: 9g
Protein: 1g
Fat: 3g
Sugar: 4g
Sodium: 35mg