Holiday Bakery Tray Cookies
Get ready to dazzle your holiday table with the ultimate festive treat: Holiday Bakery Tray Cookies! This versatile recipe lets you whip up three distinct cookie varieties—soft and chewy sugar cookies, fudgy chocolate crinkles, and spiced ginger snaps—all from one versatile dough. Perfect for holiday parties, cookie swaps, or edible gifting, this trio of cookies offers something for everyone. With warm cinnamon and ginger, rich cocoa, and colorful sprinkles, these treats are as beautiful as they are delicious. Quick to prepare in under an hour, they’ll transform any dessert spread into a show-stopping holiday bakery tray. Bring joy to your celebrations with these homemade delights!
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 1.5 cups Unsalted butter, softened
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 0.75 cups Cocoa powder
- 1 cup Powdered sugar
- 0.5 cups Molasses
- 2 teaspoons Ground ginger
- 1.5 teaspoons Ground cinnamon
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 2 tablespoons Milk
- 0.5 cup Decorative sprinkles
Instructions
Preheat your oven to 350°F (175°C) and line three baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
Divide the dough into three equal portions for three cookie varieties: sugar cookies, chocolate crinkles, and ginger snaps.
For sugar cookies: Take one portion of dough, roll it into 1-inch balls, and flatten slightly. Decorate with sprinkles if desired. Place on a baking sheet, spacing cookies about 2 inches apart. Bake for 10-12 minutes, or until edges are lightly golden. Cool completely on a wire rack.
For chocolate crinkles: To one dough portion, mix in cocoa powder and milk. Refrigerate for 30 minutes. Scoop tablespoon-sized portions of dough, roll into balls, and coat generously with powdered sugar. Bake for 10-12 minutes. Cool completely on a wire rack.
For ginger snaps: To the remaining third of the dough, add molasses, ground ginger, and ground cinnamon. Mix until fully incorporated. Roll into small balls, then roll in granulated sugar for a sparkly finish. Bake for 10-12 minutes. Let cool completely before serving.
Arrange all cookies on a large holiday tray and serve or gift to loved ones!
Nutrition Facts
Calories |
194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 130 mg | 6% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 16.9 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 20 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 111 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
