The holiday countdown is on and your to-do list is a mile long. Our sanity-saving cookie hack will make your life so much easier this holiday season. Simply whip up one batch of our versatile cookie dough and use it as the base for three types of cookies – stacks of irresistible frosted almond cookies, tasty raspberry thumbprints and classic holiday hugs, all perfect for sharing.

Three-in-One Cookie Dough

This three-in-one cookie dough is delicious, adaptable, and you’ll save time and energy along the way. Need help getting started? The GoodCook 5 Qt Mixing Bowl is perfect for incorporating all the ingredients called for in this recipe – it’s roomy enough for multiple batches and features a non-slip wrap around base for stability.  

When it comes to perfectly baked cookies, we use GoodCook Diamond Bakeware Baking Sheets for even cooking and worry-free baking. The GoodCook Baking Sheets are infused with a unique diamond texture to prevent uneven baking and feature aluminized steel for year-round durability. Keep a GoodCook Spatula on hand for transferring cookies off the hot baking sheet.

We recommend cooling your cookies on a set of GoodCook Cooling Racks. They’re perfect for circulating air so the cookies won’t overbake. Now’s the perfect time to decorate with frosting, sprinkles or festive toppings!  

Tips for baking perfect cookies every time

  • Leave the butter out to soften at room temperature for about an hour. You want the butter to have some give, but you don’t want it too soft.
  • Don’t overmix! You’re aiming for cookies with a soft bite, and overmixing can make them tough. You want to mix the ingredients until just incorporated and stop there.
  • For best results, chill the dough in the fridge for 30 minutes or longer. Chilled dough is easier to work with and holds shape better in the oven.
  • If you’re rolling cookie dough, use a well-floured surface, and don’t roll the dough too thin. Also roll out the dough in small batches so you don’t overwork it.
  • Don’t overbake cookies! Take the cookies out of the oven as soon as they’re set and they’ll continue to bake on the cookie sheet.

Ready? Time to gather your ingredients and make your dough!

Make & Ship!

P.S. What are you doing with all those cookies? If you’ve got plans to send a care package to someone special, you need to check out our post on all things packing, wrapping, and shipping. Even Santa will be impressed. 

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Base Dough

  • 3 cups powdered sugar
  • 2 cups butter, softened
  • 1 Tbsp vanilla extract
  • 2 large eggs
  • 5 1/2 cups all-purpose flour
  • 2 teaspoon baking powder


  • 1/2 teaspoon almond extract
  • 1 Tbsp lemon juice
  • 1 cup powdered sugar
  • 3-4 Tbsp heavy cream
  • 1/4 teaspoon almond extract


  • 2 Tbsp fresh lemon or orange juice
  • 1/2 cup raspberry jam


  • 6-8 drops of red food coloring
  • 20-30 chocolate


Preheat oven to 350°F. 

In a large bowl or stand mixer, combine powdered sugar, butter, vanilla, eggs, flour and baking powder together until a slightly crumbly dough forms. Split the dough into 3 equal parts.

Great work, baker! Now time for some Holiday magic. With just a few extra ingredients and some clever decorating, you’ll have three types of wonderfully festive cookies to show off! 


To the first batch of dough, add 1/2 teaspoon almond extract and 1 Tbsp lemon juice. Mix well. Form dough into 1” balls, place on a GoodCook baking sheet. Bake 7-9 minutes, or until the cookies are set and bottoms begin to turn golden brown.

For Almond Icing: In a medium bowl, 1 cup powdered sugar, 3-4 Tbsp heavy cream and 1/4 teaspoon almond extract. Drizzle icing over warm cookies, sprinkle with jimmies. Allow icing to set before serving.


To the second batch of dough, add 2 Tbsp fresh lemon or orange juice. Mix well. Form dough into 1” balls, pressing each down to create 1/2” thick round discs. Place each on a GoodCook baking sheet. Press thumbs or the edge of a butter knife into the center of each cookie, imprinting to form a “heart.”

Fill each heart with a small amount of raspberry jam, gently guiding the jam into the shape of a heart. 

Bake for 7-9 minutes or until the bottom of the cookies begin to turn a light golden brown. Cool before serving.


To the third batch of dough, add red food coloring, mixing well until the dough is bright red. Roll into 1” balls and place on a GoodCook baking sheet. Cook for 7-9 minutes, or just until cookies are set. As soon as cookies are out of the oven, press a candy “hug” or candy cane “kiss” into the center of each cookie. Allow to cool completely before serving.

Recipe Notes

Posted in Desserts, Recipes by Goodcook staff |