Vanilla Base Dough

1. Start by mixing the dry ingredients – flour, salt and baking powder- in a medium sized bowl. Whisk the ingredients together and set the bowl aside.
2. Next you will start to cream your fat and sugar. In a large bowl, add softened butter and sugars. Turn to medium speed and mix until you have creamed your sugars and it reaches a creamy, whipped consistency. Add in your eggs and vanilla. Mix until just combined. 
3. Lastly, add in your flour mixture. We like to gradually add in our flour mixture and mix until just combined (making sure not to over mix). If you need to, scrape the edges and mix for a couple seconds more to incorporate. 
4. Now that you have your base dough and you can make what-ever flavor you choose.

Peanut Butter Cookie

1. Using your electric mixer, add 1/2 cup of peanut butter to the batter and mix until incorporated into the dough. Remove the dough from the bowl and wrap in plastic cling wrap. Refrigerate for an 2 hours before bakings. We found this dough to be a bit softer, so a longer chilling time before baking resulted in a better cookie texture. 
   Once chilled, pour course sugar into a bowl. Preheat oven to 350°F. Roll cookies into even dough balls and roll in the sugar, coating the whole surface. Line a baking sheet with parchment paper and cook for 11-13 minutes in preheated oven until golden brown on the edges. Cool dough on a cooling rack for 5 minutes and enjoy warm!

Christmas Sugar Cookie

1. This is the easiest dough to make because you are not altering the base dough. You will want to start by chilling your base dough for 1 hour in the refrigerator. Remove the dough from the bowl and wrap in plastic cling wrap.
   Once the dough has chilled, remove from fridge. Preheat oven to 350°F. Pour assorted holiday sprinkles into a bowl and roll your even dough balls in the sprinkles, coating the whole surface. Line a baking sheet with parchment paper and cook for 11-13 minutes in preheated oven until golden brown on the edges. Cool dough on a cooling rack for 5 minutes and enjoy warm!

Dark Chocolate Pretzel Cookie

1. Once you have your base dough prepped, add 1 cup of dark chocolate chips and 1 cup of roughly chopped tiny pretzel twists to the dough. Mix in your stand mixer until pretzels and chocolate are incorporated. Remove the dough from the bowl and wrap in plastic cling wrap. Chill your dough for 1 hour in the refrigerator.
   Once chilled, roll into even dough balls, about 1 inch thick. Preheat oven to 350°F. Line a baking sheet with parchment paper and cook for 11-13 minutes in preheated oven until golden brown on the edges. Cool dough on a cooling rack for 5 minutes and enjoy warm!

White Chocolate Cranberry Oat Cookie

1. Once you have your base dough prepped, add 1 1/2 cup oats, 1/2 cup white chocolate chip morsels and 1/2 cup dried cranberries. Mix in your stand mixer until pretzels and chocolate are incorporated. Remove the dough from the bowl and wrap in plastic cling wrap. Chill your dough for 1 hour in the refrigerator.
   Once chilled, roll into even dough balls, about 1 inch thick. Preheat oven to 350°F. Line a baking sheet with parchment paper and cook for 11-13 minutes in preheated oven until golden brown on the edges. Cool dough on a cooling rack for 5 minutes and enjoy warm!

Candy Cane Cocoa Cookie

1. In your mixing bowl with your base dough, add 1/3 cup of cocoa powder. Mix on medium speed until cocoa powder is mixed well into the dough. Remove the dough from the bowl and wrap in plastic cling wrap. Chill your dough for 1 hour in the refrigerator.
   Once chilled, roll into even dough balls, about 1 inch thick. Preheat oven to 350°F. Line a baking sheet with parchment paper and cook for 11-13 minutes in preheated oven. Cool dough on a cooling rack for 15 minutes or until completely cooled. In a small bowl, melt white chocolate melting chips. Dip your cookies in the white chocolate or spread with a knife and sprinkle with crushed candy canes.