There are so many Christmas cookie recipes out there, but there is often very little time to bake during the busy holiday season.

The solution? A great-tasting basic cookie recipe that turns quickly and easily into a variety of easy-to-make holiday treats friends and family will think you poured all of your favorite holiday cookie recipes.

Let’s start with the basics.

Basic cookie dough recipe

1/2 cup (or 1 stick) butter (or margarine) at room temperature

1/2 cup brown sugar, lightly packed

2 tablespoons of sugar

1/2 teaspoon baking powder

1 large egg

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

In a large bowl, combine all ingredients except flour. Beat with electric mixer, scraping down sides of bowl several times, until mixture is light and fluffy. With a mixer on low speed, add the flour a little at a time, beating just until well blended.

Spoon mixture onto a baking sheet with a tablespoon measure and press down with a spoon to flatten slightly. Or roll and cut into shapes with a cookie cutter. Bake at 350ºF for about 12 to 15 minutes, until golden brown.

This basic cookie mix is ​​also the base for the following cookie recipes (all baked in a preheated 350ºF oven).

Orange Cookies

(about 32 years ago)

Add 1 tablespoon of orange zest to the recipe. Shape into a log about 1 1/2″ in diameter and refrigerate for 4 hours.

Slice dough into 1/4″ thick slices. Place on cookie sheet. Cookies can be decorated with candy, dipped in colored sugar, or cut into pretty holiday shapes before baking. Bake in preheated oven for 12 15 minutes, until lightly golden.

Chocolate squares with cherry and coconut

(makes about 54 squares)

In addition to the basic dough you will need:

1/4 cup unsweetened cocoa powder

3 large eggs

1 1/2 cups granulated sugar

1 teaspoon almond extract

1/2 teaspoon baking powder

3 cups grated coconut

1/2 cup maraschino cherries, well drained and coarsely chopped

Line a 13″x9″ baking pan with aluminum foil.

Stir cocoa powder into basic dough mixture. Press evenly into prepared pan. Bake for 10-15 minutes or until the crust looks dry.

In a medium bowl, whisk together the eggs, sugar, almond extract, and baking powder until well blended. Add the coconut and cherries. For on the baked dough.

Bake for 30-35 minutes, until the top begins to brown and a toothpick inserted near the center comes out clean. Cool in the pan on a rack. Lift onto cutting board using foil ends and cut into 1 1/2″ squares. Squares can be stored in an airtight container for up to 3 weeks.

Pineapple and Coconut Cookies

(about 36 years ago)

In addition to the basic dough you will need:

1 1/2 cups sweetened shredded coconut

1/3 cup pineapple jam (use raspberry or apricot if you prefer)

Add 1 cup flaked coconut to basic dough mixture and mix well. Shape dough into 1 1/2″ balls and roll remaining coconut to cover. Place balls 1″ apart on lightly greased baking sheets. Make a deep indentation in the center of each cookie with the tip of your finger.

Bake for 12-15 minutes until cookie is firm and coconut is lightly toasted. When cool, fill each hole in the center of the cookies with the preserves.

You can vary this basic dough to make a wide variety of Christmas cookie recipes. Add other flavorings like maple, ginger, or cinnamon. Add chopped dried fruit like apricots or dates. Or bake them in festive shapes and decorate with colored icing.

Christmas is a wonderful time of year. We hope these quick and easy Christmas cookie recipes help keep the pressure off the cook.