Here we have another 4-in-1 cookie recipe, this time with the ultimate festive Christmas vibes. This recipe is PERFECT for holiday baking because you get so many cookies out of it, and in several different flavors! Much like my other sheet pan cookies, these Sheet Pan Christmas Cookies are so simple and straightforward to make. I love that you bake them all on one pan – so no scooping or measuring out cookie dough. You don’t need a mixer for this recipe (yay!). AND it calls for melted butter, so there’s no waiting around for your butter to get to room temperature! The other secret to what makes these Sheet Pan Christmas Cookies SO easy is that you start with a base cookie dough that you use for all 4 of the variations. Then you’ll separate the dough into four servings and simply add in the ingredients for each of the different cookies. Then voila! Four different types of cookies from essentially ONE recipe, and all made in 1 pan! 🎉 Speaking of Christmas… These cookies are the latest in my 2024 Holiday Cookie Series! If you haven’t checked it out yet, I highly recommend taking a peek. Some of the others I’ve shared this year are my Pumpkin Pie Cookies, my classic Soft and Chewy Sugar Cookies, and my ADORABLE Holiday Sugar Cookie Bites! Happy holiday baking, everyone!! ❤️💚
Butter: Use melted, unsalted butter and let it cool slightly before using. If you have to use salted butter, simply omit the added salt later on in the ingredients. Sugars: We’ll use both granulated sugar and brown sugar for these cookies. The brown sugar can be either dark or light (I tested with both). Eggs & Egg Yolk: Use 2 large eggs and 1 additional large egg yolk for this recipe. The extra egg yolk provides extra moisture and structure to the cookies. (Note: When I was making & photographing these cookies, I only had small eggs on hand so I used 2 small eggs and 2 additional small egg yolks. So when you see 4 egg yolks in the pictures of this post – that’s why!) All Purpose Flour: Make sure you’re using the spoon & level method to measure your flour, otherwise you might end up with way more than you need (which can dry out the cookies). It’s important to be mindful not to over-mix the dough once the flour is added to avoid developing too much gluten, which can result in a tougher cookie. Milk: Just a bit of milk in the cookie dough batter helps keep these cookies moist and hydrates the starches in the flour. Cornstarch: I found adding cornstarch into this dough helps create an even more soft and chewy sheet pan cookie! Other Ingredients: vanilla extract, kosher salt, baking soda, baking powder
Gingerbread: Spices (ginger, cinnamon, cloves, nutmeg) and molasses White Chocolate Cranberry: Dried cranberries and white chocolate chips (make sure to have extra to garnish after the dough bakes) Festive M&M: Red & green M&Ms and semi-sweet chocolate chips (plus more for garnish after baking) Chocolate Peppermint: Dutch process cocoa powder, Ghirardelli’s Peppermint Bark squares, espresso powder, peppermint extract, and flaky sea salt
