One Batch Cookie Assortment Gifties

Cookie Assortment

Recently, my boyfriend’s gramps asked me to bake cookies for him to bring to bring to one of his weekly classes. He wanted a dozen cookies and asked that they be an assortment. Now, I could have baked four different batches of cookies (and would have enjoyed a day full of baking!), but decided to make this into a little baking challenge for myself. Could I turn one base recipe into an assortment? Challenge accepted…and accomplished!

I took a basic sugar cookie recipe and added mix-ins to create four different cookies. I raided my pantry and found peanut butter, cinnamon, sprinkles, and chocolate chips, all simple ingredients to create the desired variety. These would be great for small gift baskets or a party as it is a huge time saver and provides several cookie options. This is definitely going to come in handy around the holidays!

What are you favorite cookie mix-ins? Let me know the assortments you come up with!

Packaged Cookie Assortment

Recipe (Yield: 2 dozen cookies)

Sugar Cookie Base (http://www.realsimple.com/food-recipes/browse-all-recipes/basic-sugar-cookie-dough-recipe)

  • 2 1/2 cups flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Whisk together the flour, baking soda, and salt in a mixing bowl.
  • In the bowl of a stand-up mixer with the paddle attachment or using a large bowl and electric mixer, cream together the butter and sugar until smooth.
  • Add the egg and vanilla extract and beat until fluffy.
  • Scrap down the sides of the bowl.
  • Gradually incorporate the flour into the butter-sugar mixture with the mixer on low, do not over mix.
  • Evenly distribute dough into three bowls.

Variation 1 – Snickerdoodle

  • Mix 1/8 teaspoon of cinnamon into the sugar cookie base in bowl #1.
  • Scoop 1.5 tablespoons of dough and roll them into balls.
  • Roll balls of dough into a sugar/cinnamon mixture (1/4 cup sugar and 1/8 teaspoon whisked together) to evenly coat dough and place on a parchment-lined baking sheet.
  • Lightly press down on dough to slightly flatten.
  • Bake at 350 F degrees for 11-12 minutes until bottom is lightly browned.

Variation 2 – Peanut Butter

  • Mix 2 tablespoons peanut butter and 1 tablespoon flour into the sugar cookie base in bowl #2.
  • Scoop 1.5 tablespoons of dough and roll them into balls.
  • Place balls of dough onto a parchment-lined baking sheet.
  • Using a fork, flatten each ball of dough creating a criss-cross pattern.
  • Bake at 350 F for 13-14 minutes until slightly browned.

Variation 3 – Sprinkles

  • Carefully pour 1/4 cup of sprinkles into a small tupperware or onto a plate.
  • Using the sugar cookie base in bowl #3, scoop 1.5 tablespoons of dough and roll it into a ball, repeat 5 times for a total of 6 balls of dough.
  • Taking one ball of dough at a time, gently press into the sprinkles until about 1/4 inch thick.
    • A tip to evenly flatten the cookies: take a ramekin and smear a thin layer of dough on the bottom of it. Next, press the bottom of the ramekin into some white sugar. You can now have a tool to press the dough balls into the sprinkles evenly without the dough sticking to create the perfect round shape each time.
  • Bake at 350 F for 11-12 minutes on a parchment-lined baking sheet.

Variation 4 – Chocolate Chip

  • Mix 2 tablespoons of mini chocolate chips into the remaining sugar cookie base in bowl #3.
  • Scoop 1.5 tablespoons of dough and roll them into balls.
  • Place balls of dough onto a parchment-lined baking sheet and lightly press down to slightly flatten.
  • Bake at 350 F for 13 minutes until bottom is lightly browned.
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