For the Five Variations:
- Soft Ginger Molasses Cookies: Add ¼ cup molasses, 1 tsp ground ginger, 1 tsp cinnamon, ½ tsp ground cloves to the master dough. Roll balls in granulated sugar before baking.
- Classic Butter Shortbread Stars: Increase master dough flour by ¼ cup. Roll dough ¼-inch thick, cut with star cutter, bake at 325°F until edges are just golden.
- Peppermint Hot Cocoa Cookies: Add ½ cup unsweetened cocoa powder and ½ cup chopped semi-sweet chocolate to the master dough. After baking, top with a melted peppermint-white chocolate drizzle and crushed candy cane.
- Cranberry Orange White Chocolate Cookies: Add zest of one orange, ¾ cup dried cranberries, and ¾ cup white chocolate chips to the master dough.
- Brown Sugar Snickerdoodles: Replace granulated sugar in master dough with all brown sugar (1 ½ cups total). Roll balls in cinnamon-sugar (2 tbsp sugar + 1 tsp cinnamon).
The key is the master dough’s balance. Using a mix of granulated and brown sugar gives structure and chew. Room temperature eggs and butter are non-negotiable for a smooth emulsion. For the variations, pure molasses (not blackstrap) is vital for the ginger cookies, and adding the extra flour for the shortbread is what gives them that classic crumbly texture. Don’t skip it!
Equipment Needed
- Stand mixer or hand mixer
- Large mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Rolling pin (for shortbread)
- Assorted cookie cutters (star for shortbread)
- Cooling racks
Step-by-Step Instructions
First, I make the master dough. In my stand mixer, I cream the softened butter, granulated sugar, and brown sugar on medium-high speed for a full 3 minutes, until it’s pale and fluffy. I scrape down the bowl, then add the room-temperature eggs one at a time, beating well after each, followed by the vanilla. In a separate bowl, I whisk together the flour, baking soda, baking powder, and salt. With the mixer on low, I gradually add the dry ingredients to the wet, mixing just until the flour disappears. The dough will be soft and slightly sticky. This is my perfect, versatile blank slate.(See the next page below to continue…)