Three-in-One Cookie Stacks
This recipe crafts a versatile batch of "three-in-one" cookies from a single base dough. Divided into coconut, almond-cherry, and chocolate-cocoa variations, these slice-and-bake cookies offer a delightful assortment of flavors and textures, perfect for any occasion or to please diverse palates.
Equipment
- 1 Electric Stand Mixer or Hand Mixer For efficient creaming of butter and sugar
- 3 Mixing Bowls To divide and flavor the cookie dough portions
- 2 Baking Sheets For baking multiple batches of cookies
- 1 Measuring Cups and Spoons For accurate ingredient measurement
- 1 Plastic Wrap For chilling and shaping dough logs
Ingredients
Main
- 1 cup sugar
- 1 cup butter or margarine softened
- 1 teaspoon vanilla
- 1 egg
- 2 1/2 cups Gold Medal™ all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon coconut extract if desired
- 1/2 cup flaked coconut
- 1/2 teaspoon almond extract
- 3 or 4 drops red food color
- 1/4 cup chopped maraschino cherries well drained
- 1 tablespoon unsweetened baking cocoa
- 1/2 cup miniature semisweet chocolate chips
- Additional sugar
Instructions
- In a large bowl, cream together the sugar and softened butter until light and fluffy. Beat in the vanilla and egg until well combined and smooth.
- In a separate medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined and no streaks of flour remain.
- Divide the cookie dough evenly into three separate bowls.
- To the first portion, mix in the coconut extract and flaked coconut until evenly distributed.
- To the second portion, mix in the almond extract, 3 or 4 drops of red food color, and the well-drained chopped maraschino cherries until uniform in color and ingredients are dispersed.
- To the third portion, mix in the unsweetened baking cocoa and miniature semisweet chocolate chips until the dough is uniformly colored and the chips are well incorporated.
- Shape each flavored dough portion into a compact log or roll, approximately 1 1/2 inches in diameter. Wrap each log tightly in plastic wrap and chill for at least 30 minutes, or until firm.
- Preheat your oven to 375°F (190°C). Unwrap the chilled dough logs and slice them into 1/4-inch thick rounds. Place the cookie slices on ungreased baking sheets, spacing them about 2 inches apart. Sprinkle with additional sugar if desired.
- Bake for 7-9 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
1. Ensure your butter is truly softened, not melted, for proper creaming. This creates air pockets essential for a light, tender cookie texture.2. Avoid overmixing the flour once added. Mix until just combined to prevent gluten development, which can lead to tough cookies.3. Chilling the dough thoroughly is crucial. It solidifies the butter, preventing excessive spread during baking, and allows the various flavors to fully develop. Aim for at least 30 minutes, or up to 2 days for make-ahead convenience.4. For consistent baking and appearance, slice the dough logs uniformly thin. Consider a serrated knife for clean cuts.5. For the coconut variation, lightly toasting the flaked coconut before mixing it into the dough can enhance its nutty flavor profile.