Assorted Cookies Recipe

Make dough

In a large bowl, cream 1 cup softened unsalted butter and 3/4 cup granulated sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes. Beat in 1 large egg and 1 tsp vanilla extract until combined.

Combine dry ingredients

Whisk together 2 1/4 cups all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt in a separate bowl. Gradually add the dry mixture to the butter mixture on low speed until just combined; do not overmix.

Chill and shape

Divide dough into two discs, wrap in plastic, and chill for at least 30 minutes (longer if dough is sticky). Preheat oven to 350°F (175°C). Roll chilled dough to 1/4-inch thickness on a lightly floured surface and cut into desired shapes. Alternatively, scoop 1-tablespoon rounds for drop-style cookies.

Bake

Place cookies on parchment-lined baking sheets spaced 1 inch apart. If desired, sprinkle tops with coarse or sanding sugar. Bake in preheated oven 8–10 minutes for 1/4-inch cutouts (or 10–12 minutes for drop cookies) until edges are just golden. Remove to wire racks to cool completely.

Prepare wet ingredients

Preheat oven to 350°F (175°C). In a large bowl, cream 3/4 cup softened unsalted butter with 1/2 cup packed light brown sugar and 1/2 cup granulated sugar until light and fluffy, about 2–3 minutes. Add 2 large eggs one at a time, mixing well after each, then stir in 1 tsp vanilla extract.

Combine dry ingredients

In a separate bowl whisk together 2 1/4 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt. Gradually add to the wet mixture on low speed until just combined.

Add chocolate chips

Fold 1 1/2 cups semisweet chocolate chips into the dough by hand, ensuring even distribution.

Portion and bake

Using a 1.5-tablespoon cookie scoop or rounded tablespoon, portion dough onto parchment-lined baking sheets 2 inches apart. Bake 9–12 minutes at 350°F until edges are golden but centers still soft. Let cookies rest on baking sheet 2–3 minutes, then transfer to a wire rack to cool completely.

Make shortbread dough

In a bowl, beat 1 cup softened unsalted butter with 1/2 cup powdered sugar until smooth and pale, about 2 minutes. Mix in lemon zest and 1 tablespoon lemon juice until incorporated.

Add flour and shape

Stir in 2 cups all-purpose flour and 1/4 tsp salt until a soft dough forms. Turn dough onto plastic wrap, form into a log (about 2 inches diameter) for slice-and-bake, or roll to 1/4-inch thickness for cutouts. Chill for at least 30 minutes to firm.

Bake

Preheat oven to 325°F (160°C). If using a log, slice into 1/4-inch rounds and place on parchment-lined baking sheet; if cut, place shapes on baking sheet. Bake 12–15 minutes until edges are just set and bottoms are lightly golden. Cool on wire racks.

Finish

Once cool, dust with 2 tablespoons powdered sugar or dip/ drizzle with 1/4 cup melted chocolate if desired.

Arrange cooled cookies from all three varieties on a platter, alternating shapes and colors for visual appeal. If using melted chocolate for drizzle, place melted chocolate in a small piping bag or spoon and drizzle over some of the butter sugar cookies or shortbread. Allow drizzles to set at room temperature or in the fridge for 5–10 minutes.

Store: keep cookies in an airtight container at room temperature up to 3–4 days, or freeze up to 3 months (separate layers with parchment).