Our recipe is an Italian-style cookie we have made for years and developed so many varieties over time it's a one-stop cookie dough for sure.
You can make cutout cookies, round frosted, biscotti log forms, or filled, and thumbprints just to name a few.
Below you will find suggestions and fillings your can make or buy to make your assortment over the top amazing for your next cookie tray project.
We also like to make labels that I have included a free download for you and place that label in a clear plastic cookie bag so they don't all taste alike, especially when making them for wedding trays and Christmas holidays they will stay fresh longer which is another tip you will find below.
No matter if you love chocolate, mint, peanut butter, jam-filled, or another kind of cookie, these will be your Italian go-to recipe for a simple recipe with the best assortment available all in one recipe.
The below tray was just one of many over the years I put together for events like my son's wedding tray belo and if you love cupcakes do try our Wedding Dress Mini Cupcakes they are so perfect for a wedding tables.
Separating the dough into 3 balls will allow you to flavor the dough, tint, or make whatever kinds you like, however, we make two batches to make at least 6 kinds or more depending on how many of each kind you want.
It's always a good idea when serving to a large crowd they are labeled also for food allergies, you certainly want to take every precaution for folks allergic to certain nuts, etc.
Scroll through some of our photo shots of cookies we made with this dough and don't miss the many filling suggestions and shapes you can make with one dough below.
One Basic Dough Makes Many Creations
- round cookies
- log cookies
- shape into rings
- thumbprint cookies
- ropes then twist
- cutout cookies
- tinted cookie dough with food coloring cookies
- frosted, rolled in sugar, powdered sugar, or dipped in chocolate
- filled or mix-ins
- for weddings, Christmas, birthdays, showers, gender reveal parties and so much more
Variations ,Tips and Filling Suggestions
- any kind of flavored preserves or favorite jams, apricot, pineapple, strawberry, or raspberry all work well as a filling by itself
- for various colorful doughs divide into 3 balls and add food coloring of choice until you reach the desired color
- add unsweetened cocoa powder to one of the 3 balls for all chocolate (around 3 tablespoons)
- roll dough into log shapes bake then slice and rebake again until browned (these are biscotti dip ends into chocolate and sprinkles when cooled)
- roll into sesame seeds
- flavor one of the 3 balls with lemon, orange or anise extract
- Nutella can be used as a filling
- Mint, butterscotch, peanut butter chips, or mini chocolate chips
- maraschino cherries chopped using plain or mixed with cream cheese and coconut
- minced fine chopped dates, raisins, chopped figs with cinnamon and a jam,
- chopped walnuts, butter cinnamon, and sugar
- pineapple jam, apricot, blueberry, seedless red raspberry jam
- cream cheese coconut and chopped chocolate or mini chips
- crush your favorite candy bars for filling the center of your thumbprints
- chocolate chips, maraschino cherries, and cream cheese mix together
- peanut butter plain or top with crushed peanut and mini chocolate chips
- Nutella chocolate chips and chopped nuts
- almond paste mixed with chopped almonds or pine nuts
- cinnamon and sugar mixed with walnuts and a little melted butter chopped favorite candy bars
- cinnamon, walnuts, and red raspberry jam
- mini marshmallows with mini chocolate chips just fill the centers
- lemon curd can be used as a filling
- finely chopped apples, a little sprinkle of oatmeal and cinnamon, sugar and roll up like a jelly roll
- Note: Always cool cookies before garnishing with frostings or powdered sugars.
- Garnishing suggestions:
- Sprinkle tops with cinnamon sugar mixtures,
- glaze with a blend of powdered sugar and water to make a thick frosting,
- dip in melted white or dark chocolate
- frost then decorate with colorful candies to decorate.
- before baking brush with egg wash and sprinkle with granulated sugar
- after baking roll cookies into powdered sugar or cocoa powder.
- recipe can be doubled to make 6 balls and flavors
- store in the freezer for up to 3 months
- place in small clear bags for each flavor and label
Some Basic Ingredients You Will Need (exact measurements in the recipe card provided below)
- butter
- sugar
- flour
- milk
- salt
- baking powder
- vanilla
- (for all ingredients and exact measurements scroll down to our printable recipe card below)
Tools You May Need
- rolling mat
- Silpat mat or parchment paper
- cookie cutters
- rolling pin
- mixing bowl
- dipping fork
- cookie baking sheets
- cookie trays or baskets
- basket cellophane bags
- see through cookie bags for individual
- labels
- ribbon
Free Cookie Bag Label Download
Here are more of our favorite cookie recipes:
Cucidati Fig Sicilian Cookies
24 One-Stop Cookie Shop
25 Holiday Cookies
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Cookie Trays
Bakery-style cookie trays are very expensive and you can do them yourself with our easy recipe, tips, and suggestions.
Homemade cookies are made with love and the best part about making them yourself instead of buying them (besides being less expensive) you can coordinate the colors to the party, wedding, or holiday themes.
We just love building cookie trays so much, they're really fun to make and rewarding when you see all the smiles you're going to get!
One Dough for Variety Cookies Basic Recipes
Yield: 80
If you're making holiday cookie trays or wedding cookie trays, here is a basic recipe that does just about all you will need to make a delicious cookie tray!
Ingredients
- BASIC COOKIE DOUGH RECIPE:
- 8 cups flour (and more for rolling if needed)
- 4 teaspoons baking powder
- 1 teaspoon regular table salt
- 2 1/2 cups butter at room temperature
- 2 cups granulated sugar
- 2 large eggs
- 2 1/2 teaspoons vanilla
- 1/4 cup half & half or whole milk
- Smaller Recipe and Different Version Variety Dough (more like shortbread):
- 2/3 cups butter
- 2/3 cups shortening
- 1 1/2 cups sugar
- 3 cups flour
- 1/2 cup flour for rolling
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 2 teaspoons vanilla or other flavorings of choice
Instructions
- Place the dry ingredients in a bowl and mix together then set it aside.
- Using a heavy-duty mixer place the butter and sugar in a bowl and cream these two together.
- Beat in the eggs, vanilla, and milk slowly until blended.
- Add the flour a little at a time until this forms a ball.
- Wrap in wax paper and refrigerate it for 35 to 45 minutes until cold and firm.
- Other ingredients you may need: jams for filling, frosting, sprinkles, chocolate or white chocolate melting chocolate
- This dough can be used to fill cookies, and cutouts, add mix-ins, rolled in balls, and molded into logs. See our suggestions under notes.
- Bake cookies on parchment paper on a baking sheet in a preheated oven at 350 degrees 2 inches apart for around 10 to 12 minutes or until light brown on the edges.
- These will freeze for up to 3 months in a 13 x 9 flat-covered container.
- Shortbread Cookies recipe can be doubled:
- Either make thumbprint style or two rolled sheets filled:
- Cream butter, shortening, and sugar till well blended.
- Add the eggs, salt, and 3 cups of flour.
- Mix together to form a ball using more if still sticky.
- Use the other 1/2 cup flour for your board when rolling a little at a time.
- Filled: On a floured board roll out the dough, fill with any filling you prefer, and place another piece of rolled dough cut into squares or use one piece to fill and roll like a jelly roll then slice them. Brush with egg wash before baking and sprinkle with granulated sugar.
- Thumbprints: Roll into balls adding a well with your index finger and fill with suggestions below.
- Note: (this is the easiest and quickest way to get all kinds of cookies filled with a variety of fillings as there is no required rolling out the dough then slicing)
- Bake at 350 until light brown around 10 to 12 minutes.
Notes
Variations, Tips, and Filling Suggestions
- any kind of flavored preserves or favorite jams, apricot, pineapple, strawberry, or raspberry all work well as a filling by itself
- for various colorful doughs divide into 3 balls and add food coloring of choice until you reach the desired color
- add unsweetened cocoa powder to one of the 3 balls for all chocolate (around 3 tablespoons)
- roll dough into log shapes bake then slice and rebake again until browned (these are biscotti dip ends into chocolate and sprinkles when cooled)
- dip in beaten egg white then roll into sesame seeds
- flavor one of the 3 balls with lemon, orange, or anise extract
- Nutella can be used as a filling
- Mint, butterscotch, peanut butter chips, or mini chocolate chips
- maraschino cherries chopped using plain or mixed with cream cheese and coconut
- minced fine chopped dates, raisins, chopped figs with cinnamon and a jam,
- chopped walnuts, butter cinnamon, and sugar
- pineapple jam, apricot, blueberry, seedless red raspberry jam
- cream cheese coconut and chopped chocolate or mini chips
- crush your favorite candy bars for filling the center of your thumbprints
- chocolate chips, maraschino cherries, and cream cheese mix together
- peanut butter plain or top with crushed peanut and mini chocolate chips
- Nutella chocolate chips and chopped nuts
- almond paste mixed with chopped almonds or pine nuts
- cinnamon and sugar mixed with walnuts and a little melted butter chopped favorite candy bars
- cinnamon, walnuts, and red raspberry jam
- mini marshmallows with mini chocolate chips just fill the centers
- lemon curd can be used as a filling
- solo canned filling for thumbprints
- finely chopped apples, a little sprinkle of oatmeal and cinnamon, sugar and roll up like a jelly roll
- Note: Always cool cookies before garnishing with frostings or powdered sugars.
- Garnishing suggestions:
- Sprinkle tops with cinnamon sugar mixtures,
- glaze with a blend of powdered sugar and water to make a thick frosting,
- dip in melted white or dark chocolate
- frost then decorate with colorful candies to decorate.
- before baking brush with egg wash and sprinkle with granulated sugar
- after baking roll cookies into powdered sugar or cocoa powder.
- recipe can be doubled to make 6 balls and flavors
- store in the freezer for up to 3 months
- place in small clear bags for each flavor and label
Nutrition Facts
Calories
135.83Fat (grams)
6.97Sat. Fat (grams)
4.29Carbs (grams)
16.72Fiber (grams)
0.39Net carbs
16.34Sugar (grams)
5.81Protein (grams)
1.76Sodium (milligrams)
112.5Cholesterol (grams)
23.04
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More Favorite Recipes to Try
Banana Chocolate Chip Biscotti
Chocolate Spice Cookies
Old Fashioned Buttermilk Cookies
Perfect Spritz Cookies
Disclosure: This recipe was originally shared in 2013. It was edited and re-published in 2022.
