These holiday cut-out cookies are a buttery, classic sugar cookie with a texture that lands somewhere between a traditional sugar cookie and a shortbread. The dough is sturdy enough for rolling and cutting, yet tender and rich once baked. It can be made completely plain or customized with marbling, flavor mix-ins, or a fun Neapolitan-style slice-and-bake version using vanilla, chocolate, and strawberry doughs.

This one dough gives you multiple cookie options, making it perfect for holiday baking, gifting, or baking with kids.

Makes about 24 to 30 cookies, depending on size

Ingredients

• 1 cup unsalted butter, softened

• 1 cup sugar

• 1 egg

• 1 teaspoon vanilla extract

• 3 1/4 cups all purpose flour, plus extra for dusting

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon salt-

Optional flavor mix ins and finishes

Use one or mix several

• Cocoa powder

• Matcha powder

• Freeze-dried fruit, finely ground into a powder

• Sprinkles for a funfetti style cookie

Instructions:

1. In a large bowl, cream together the butter and sugar until light and fluffy.

2. Add the egg and vanilla and mix until fully incorporated.

3. In a separate bowl, whisk together the flour, baking powder, and salt.

4. Gradually add the dry ingredients to the butter mixture and mix just until a soft dough forms.

5. At this point, the dough can be used as a plain holiday sugar cookie or divided to create flavored or marbled variations.

6. Holiday Cut-Out Cookie Option

7. Press the dough into a disk, wrap, and chill for at least 30 minutes.

8. Preheat the oven to 350°F. Line baking sheets with parchment paper.

9. Roll out the dough on a lightly floured surface to about 1/4 inch thick. Use holiday cookie cutters to cut shapes and transfer to prepared baking sheets.

10. Bake for 9 to 11 minutes, just until the edges are set but not browned.

11. Let cookies cool on the pan for a few minutes, then transfer to a wire rack to cool completely.

Marbled Cookie Option

1. Divide the dough into portions based on how many flavors or colors you want.

2. Lightly dust each portion with cocoa powder, matcha, or freeze-dried fruit powder.

3. Gently fold and twist the dough pieces together to create a marbled effect.

4. Roll, chill, and cut as directed above. Avoid overmixing so the marbling stays distinct.

Funfetti Option

1. Fold sprinkles directly into a portion of the dough before chilling.

2. Roll and cut as usual for colorful holiday cookies.

Neapolitan Slice and Bake Option

1. Divide the dough into three portions. Leave one plain vanilla.

2. Mix cocoa powder into one portion to create chocolate dough.

3. Mix freeze dried strawberry powder into the third portion for a strawberry dough.

4. Shape each dough into a rectangle or log. Stack the three flavors together, pressing gently so they adhere.

5. Wrap tightly and chill until very firm, at least 1 hour.

6. Slice into cookies about 1/4 inch thick and place on lined baking sheets.

7. Bake at 350°F for 9 to 11 minutes, just until set.

Chef’s Notes

• This dough bakes up tender with crisp edges and a buttery center, similar to a cross between shortbread and a sugar cookie

• Freeze dried fruit powders give the brightest color and flavor

• Chill the dough again if it becomes too soft while working

• These cookies are delicious on their own or lightly decorated

• Store baked cookies in an airtight container for up to 5 days