Traditional Cookie Tray Recipe

Prep

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.

Make dough

In a large bowl, cream 1 cup softened unsalted butter with 3/4 cup granulated sugar until light and fluffy (about 2–3 minutes) using a hand mixer or stand mixer on medium speed. Add 1 large egg and 1 tsp vanilla extract; mix until combined. In a medium bowl whisk together 2.25 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt. Gradually add dry ingredients to wet and mix on low until just combined; do not overmix.

Shape & bake

Roll dough to 1/4-inch thickness on a lightly floured surface for cutouts, or scoop 1.5 tbsp portions for drop cookies. Place cutouts or scoops 2 inches apart on prepared sheets. For cutouts, chill shaped dough on sheet for 10 minutes to help hold shape. Bake in preheated oven 8–10 minutes for drop cookies or 9–11 minutes for 1/4-inch cutouts, until edges are set and bottoms are lightly golden. Rotate pans halfway through baking.

Cool & finish

Let cookies cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely. Dust with 1/4 cup powdered sugar or sprinkle with coarse sugar if desired once cool.

Prep

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone mat.

Make dough

Cream 3/4 cup softened unsalted butter with 1/2 cup packed brown sugar and 1/4 cup granulated sugar until light and fluffy (about 2 minutes). Beat in 1 large egg yolk and 1/2 tsp vanilla until combined. Sift or whisk together 1.5 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, and 1/4 tsp salt. Gradually mix dry ingredients into butter mixture on low speed until a soft dough forms.

Shape & create indent

Roll dough into 1-inch balls (approx 1 tbsp dough each). Place balls 1.5–2 inches apart on prepared baking sheet. Use your thumb or the back of a small measuring spoon to gently press a 1/4-inch-deep well into the center of each ball to create the thumbprint.

Bake & fill

Bake for 9–11 minutes, until the edges are set but centers are still slightly soft. Remove from oven and immediately use the back of a teaspoon to re-press any settlements if needed. Let cool on the sheet 5 minutes, then transfer to a wire rack. When cool to the touch, fill each thumbprint with about 1/2 tsp chocolate ganache or jam. Chill briefly if using ganache to set (10–15 minutes).

Prep

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.

Make dough

In a large bowl, cream 3/4 cup softened unsalted butter with 3/4 cup packed brown sugar and 1/4 cup granulated sugar until light and fluffy (2–3 minutes). Add 2 large eggs one at a time, mixing after each addition, then stir in 1 tsp vanilla extract. In a separate bowl whisk together 1 cup all-purpose flour, 1 tsp ground cinnamon, 1/2 tsp baking soda, and 1/2 tsp salt. Gradually add dry ingredients to wet and mix until just incorporated. Stir in 2 cups rolled oats and 1 cup raisins until evenly distributed.

Portion & bake

Drop rounded 2-tablespoon portions of dough onto prepared sheets, spacing 2 inches apart. Optionally flatten slightly for even baking. Bake 10–12 minutes until edges are golden and centers are set but still soft. Rotate pans halfway through for even browning.

Cool

Allow cookies to cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.

Arrange cooled cookies from each section on a large tray. Dust the sugar cookies lightly with powdered sugar and sprinkle any remaining coarse sugar on a few cookies for sparkle. Store cookies in an airtight container at room temperature for up to 5 days, layering with parchment paper to prevent sticking. Thumbprint cookies with ganache can be refrigerated for up to 5 days; bring to room temperature before serving.