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Three-in-One Holiday Cookie Dough

three-in-one holiday cookie dough Dessert
Three-in-One Holiday Cookie Dough
  • Prep 1 hr 15 min
  • Total 3 hr 15 min
  • Servings 7

Struggling with cookie-indecisiveness? We have a fix for that. This three-in-one holiday lifesaver starts as a classically delicious sugar cookie and can be transformed into both a rich chocolate and a nutty gingerbread cookie. This dough is perfect for cookie-decorating parties or for adding a little variety to your holiday spread. Each cookie is divine—we couldn’t pick a favorite flavor if we tried! MORE+ LESS-

Updated August 26, 2019

Ingredients

Basic Sugar Cookies

2 1/4
cups powdered sugar
1 1/2
cups butter, softened
1 1/2
teaspoons vanilla
1
egg
1
egg white
3 3/4
cups Gold Medal™ all-purpose flour
1 1/2
teaspoons baking soda
1 1/2
teaspoons cream of tartar
1/2
teaspoon salt

For Chocolate Cookies

1/4
cup unsweetened baking cocoa

For Gingerbread Cookies

3
tablespoons molasses
1
teaspoon ground ginger
1/4
teaspoon ground allspice
1/4
teaspoon ground cinnamon
1/8
teaspoon ground cloves

Steps

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  • 1
    In large bowl, mix powdered sugar, softened butter, vanilla, egg and egg white until well blended. Stir in flour, baking soda, cream of tartar and salt. Divide dough into thirds, and place each third into 1 of 3 medium bowls.
  • 2
    Add cocoa to one-third of the dough; stir to combine.
  • 3
    Add molasses, ginger, allspice, cinnamon and cloves to one-third of the dough; stir to combine.
  • 4
    Cover all 3 doughs; refrigerate at least 2 hours.
  • 5
    Heat oven to 375°F. On lightly floured surface, shape refrigerated dough (one-third at a time) into flattened round, without cracks. Using a ruler or sticks as a guide, roll dough 1/4 inch thick. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. On ungreased large cookie sheets, place cookies 2 inches apart. After cutting as many cookies as possible, lightly press scraps of dough together; reroll doughs, and cut additional cookies.
  • 6
    Bake 7 to 9 minutes or until edges are light brown. Remove from cookie sheet to cooling rack.

Expert Tips

  • While the basic sugar cookies and chocolate cookies are crisp when baked, the addition of molasses to the gingerbread cookies gives them a delightfully chewy texture.
  • We recommend chilling the dough before rolling, cutting and transferring to a cookie sheet, as the dough holds its shape much easier when chilled. If necessary, cover your dough scraps in plastic wrap and pop them back in the refrigerator for 15 minutes before rolling them out again. If the ginger cookie dough is soft, we recommend chilling it longer.
  • Choose your cookie sheets wisely! Look for shiny aluminum sheets with no sides that allow air circulation for cookies to bake evenly. Dark sheets absorb more heat, making it hard to control browning. Insulated cookie sheets slow down baking, providing control but also requiring longer bake times.
  • When baking the cookies, make sure to only bake one variation of the cookies at a time, as each bake time may differ slightly. For best results, only bake one sheet of cookies at a time with the rack set in the middle of the oven.
  • When it comes to decorating, these delicious cookies are a blank canvas for your imagination. Frosting, cookie icing, colored sugar, sprinkles and even candy are all great choices when it comes to making these cookies fun and festive.

Nutrition Information

Nutrition Facts

Serving Size: 1 Cookie
Calories
70
Calories from Fat
30
% Daily Value
Total Fat
3 1/2g
5%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
65mg
3%
Potassium
35mg
1%
Total Carbohydrate
8g
3%
Dietary Fiber
0g
0%
Sugars
4g
Protein
0g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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