Cookie Tray Recipe

Prepare and chill dough

In a large bowl, cream 1 cup softened butter and 1 cup granulated sugar until light and fluffy (about 3–4 minutes). Beat in 1 large egg and 1 tsp vanilla until combined. In a separate bowl whisk together 2.5 cups flour, 1 tsp baking powder, and 1/2 tsp salt. Gradually add dry ingredients to wet and mix until a soft dough forms. Divide dough in half, flatten into disks, wrap in plastic, and chill at least 1 hour.

Shape and bake

Preheat oven to 350°F (175°C). On lightly floured surface or with 1/4 cup powdered sugar, roll each disk to 1/4-inch thickness. Cut with cookie cutters and place 1 inch apart on parchment-lined baking sheets. If desired, brush lightly with egg wash and sprinkle coarse sugar or sprinkles. Bake 8–10 minutes until edges just set and bottoms are golden. Cool on pan 2 minutes then transfer to a wire rack to cool completely. Yield: about 3 dozen (depending on cutter size).

Preheat oven to 375°F (190°C). In a large bowl, cream 1 cup softened butter, 3/4 cup granulated sugar, and 3/4 cup packed light brown sugar until light and fluffy (2–3 minutes). Add 2 eggs and 2 tsp vanilla, beating until combined. In another bowl whisk 3 cups flour, 1 tsp baking soda, and 1 tsp salt. Gradually add dry ingredients to wet and mix until just combined. Fold in 2 cups semisweet chocolate chips.

Drop rounded tablespoons of dough (about 1.5 tbsp each) onto parchment-lined baking sheets, spacing 2 inches apart. Bake 9–11 minutes until edges are golden and centers still slightly soft. Cool on pan 2 minutes, then transfer to wire rack. Makes about 3 dozen cookies.

Preheat oven to 350°F (175°C). In a bowl, cream 1/2 cup softened butter, 1 cup creamy peanut butter, 3/4 cup granulated sugar, and 1/2 cup packed brown sugar until light. Beat in 1 large egg until incorporated. In another bowl whisk 1.5 cups flour, 1/2 tsp baking soda, and 1/2 tsp salt. Mix dry ingredients into the peanut butter mixture until combined.

Roll dough into 1-inch balls and place 2 inches apart on parchment-lined baking sheets. Flatten each ball with a fork to make a crisscross pattern. Bake 9–11 minutes until edges are set. Cool on pan 2 minutes then transfer to rack. Makes about 2 dozen cookies.

Preheat oven to 350°F (175°C). In a bowl, cream 3/4 cup softened butter, 3/4 cup packed brown sugar, and 1/4 cup granulated sugar until creamy. Beat in 1 large egg and 1 tsp vanilla until combined. In another bowl whisk 1 cup flour, 1 tsp ground cinnamon, 1/2 tsp baking soda, and 1/2 tsp salt. Stir dry ingredients into wet, then fold in 1.5 cups rolled oats and 1 cup raisins until evenly distributed.

Drop rounded tablespoons of dough onto parchment-lined sheets, spacing 2 inches apart. Bake 10–12 minutes until golden and set. Cool on pan 2 minutes then transfer to rack. Makes about 2 dozen cookies.

Arrange cooled cookies on a serving tray as desired, mixing types for variety. Allow spacing so cookies don't stick together. If transporting, layer cookies between sheets of parchment in an airtight container.

Store cookies at room temperature in an airtight container for up to 5 days. To freeze, layer cookies between parchment in a freezer-safe container for up to 3 months; thaw at room temperature before serving.