1 cup unsalted butter, softened at room temperature
1 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg, room temperature
1 1/2 teaspoons alcohol-free vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup raspberry or apricot jam
1/2 cup cocoa powder (for chocolate variations)
1/2 cup crushed walnuts or pecans
1/4 cup powdered sugar for dusting
Instructions
Start by creaming the softened butter with the granulated sugar and brown sugar in a large bowl until the mixture is light and fluffy. Beat in the egg and the alcohol-free vanilla extract until well combined. In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add the dry ingredients to the wet ingredients until a soft dough forms. Divide this base dough into three equal portions to create different cookie types.
Leave the first portion of dough plain for classic sugar cookies. For the second portion, fold in the cocoa powder and chocolate chips to create a rich chocolate base. For the third portion, keep the dough plain but prepare to use it for thumbprints. Wrap each portion of dough in plastic wrap and chill in the refrigerator for at least 30 minutes, which makes the dough much easier to handle and shape.
Preheat your oven to 350 degrees Fahrenheit. Roll the first portion of dough into stars or circles using cookie cutters. With the thumbprint dough, roll small balls and use your thumb to press a small indentation into the center of each, then fill with a half teaspoon of jam. For the chocolate dough, roll into balls and roll them in powdered sugar for a crinkle effect or keep them plain and press a walnut half on top.
Place the cookies on parchment lined baking sheets, keeping similar sizes together to ensure even baking. Bake for 10 to 12 minutes or until the edges are just slightly golden brown. Remember that cookies will continue to firm up as they cool on the tray, so do not overbake them. Transfer the cookies to a wire rack to cool completely before you begin the decorating or packing process.
Choose a sturdy decorative box or a tin and line it with parchment paper or festive tissue paper. Use cupcake liners to create individual compartments for the different types of cookies, which prevents flavors from mingling and keeps the box organized. Arrange the cookies by color and shape to create a visually appealing display, then tuck in a few sprigs of rosemary or small cinnamon sticks for a festive touch and a wonderful scent.
