As I stood in my kitchen, surrounded by the delightful aroma of freshly baked cookies, I realized I had unlocked a little miracle: three distinct treats crafted from just one simple dough. This recipe for Three Cookies from One Dough features the zesty Pistachio-Lemon Cookies, rich Chocolate Sticks, and irresistibly chewy Peanut Thumbprint Cookies, ensuring you never face cookie indecision again! Not only is this versatile baking approach a crowd-pleaser, but it’s also perfect for those cozy gatherings or holiday celebrations where variety reigns supreme. With just a few ingredients, you can create mouthwatering flavors that wow your friends and family. Curious to see how one dough can yield such delightful diversity? Let’s dive into the magic of baking!

How can one dough create three cookies?

Versatile Baking: This recipe allows you to create three unique cookie varieties from a single dough, giving you flexibility and creativity in the kitchen.

Flavor Exploration: Experience zesty, rich, and nutty tastes; each cookie has its own distinctive flair that delights taste buds and keeps things exciting.

Time-Saving: No need to juggle multiple recipes; just a simple dough to mix, divide, and flavor—perfect for busy bakers.

Perfect for Sharing: These cookies are an impressive treat for gatherings, ensuring there’s something for everyone, from the chocolate lover to the fruit fan.

Plus, if you’re feeling adventurous, check out ideas from my Chewy Brown Cookies or Cinnamon Roll Cookies for more delicious options!

Three Cookies from One Dough Ingredients

Note: Gather these ingredients to whip up your delightful Three Cookies from One Dough treats!

For the Dough

  • Softened Butter – Provides richness and moisture. Use vegan butter for a dairy-free version.
  • Powdered Sugar – Adds sweetness and a fine texture. Granulated sugar can be used for a coarser texture.
  • Vanilla Sugar – Enhances flavor. Can substitute with vanilla extract (1 tsp).
  • Salt – Balances sweetness and is essential for flavor enhancement.
  • Eggs – Binds ingredients together. For egg-free, use flax eggs as a substitute (1 tbsp flaxseed meal + 2.5 tbsp water per egg).
  • All-Purpose Flour – Gives structure to cookies. Gluten-free flour can be a substitute.
  • Baking Powder – Helps cookies rise, though baking soda could work as a substitute with adjustments.

For the Pistachio-Lemon Cookies

  • Ground Pistachios – Adds flavor and color. Can substitute with finely chopped almonds or walnuts.
  • Lemon Zest – Provides freshness and aroma; orange zest can be used for a different flavor.

For the Chocolate Sticks

  • Cocoa Powder – Gives a rich chocolate flavor. Carob powder can be a substitute for a different taste.

For the Peanut Thumbprint Cookies

  • Chopped Peanuts – Used for coating; any nut can work, or you can omit for allergies.
  • Strawberry Jam – Sweet filling that can be swapped for any fruit jam as per preference.
  • Granulated Sugar – Helps with the filling; adjust or use a sugar alternative if desired.

Step‑by‑Step Instructions for Three Cookies from One Dough

Step 1: Prepare the Dough
In a large mixing bowl, beat 250g of softened butter, 100g of powdered sugar, 1 tsp of vanilla sugar, and a pinch of salt until smooth and creamy. This should take about 2–3 minutes. Next, incorporate 2 eggs one at a time, mixing well after each addition. Gradually add 300g of all-purpose flour combined with 1 tsp of baking powder. Knead the dough lightly, then divide it into three equal portions, each approximately 540g.

Step 2: Make Pistachio-Lemon Cookies
Take one portion of the dough and mix in 100g of ground pistachios and the zest of 1 lemon until evenly incorporated. Roll this enriched dough out to about ½ cm thick and use cookie cutters to cut out fun shapes. Place these adorable forms onto a baking sheet lined with parchment paper, ensuring they have space to expand.

Step 3: Prepare Chocolate Sticks
For the second portion, blend in 30g of cocoa powder until fully mixed into the dough. Shape this chocolatey delight into small balls weighing about 20g each, then roll them out into sticks approximately 8 cm long. Lay these delicious sticks on another lined baking sheet, keeping them separate to allow for even baking.

Step 4: Create Peanut Thumbprint Cookies
With the third portion, leave the dough plain and shape it into balls weighing 18g each. Roll these balls in egg white, then coat them with chopped peanuts for a delightful crunch. Use your thumb to create an indentation in the center of each ball, which will hold the sweet filling later. Arrange them on a prepared baking sheet, ready for baking.

Step 5: Make Jam Filling
In a small saucepan, combine 130g of strawberry jam with 1 tbsp of granulated sugar and heat over medium heat. Stir continuously until the mixture begins to bubble, which should take about 3 minutes. Once bubbling, remove from heat and allow it to cool slightly while completing the baking process.

Step 6: Baking the Cookies
Preheat your oven to 190 °C (375 °F). Bake the Pistachio-Lemon and Chocolate Sticks cookies for about 10–15 minutes, or until the edges turn golden brown and the centers are set. The Peanut Thumbprint Cookies will need a similar baking time. After baking, let the cookies cool on the sheet for at least 5 minutes before transferring them to a wire rack.

Step 7: Decorating the Cookies
Melt 100g of white chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth. Dip half of each Pistachio-Lemon Cookie into the melted chocolate and sprinkle with crushed pistachios and rose petals for a beautiful touch. For the Chocolate Sticks, mix 100g of milk chocolate with a dash of sunflower oil, dip, and then coat with chopped hazelnuts. Allow all finished cookies to set before serving.

Make Ahead Options

These Three Cookies from One Dough are perfect for meal prep enthusiasts! You can prepare the dough up to 3 days in advance, wrapping it tightly in plastic wrap after it’s mixed and dividing it into three portions. This way, you can easily switch between flavors whenever the mood strikes! Additionally, baked cookies can be stored in an airtight container for up to one week without losing their delightful texture and flavor. When you’re ready to enjoy them, simply bake the divided dough portions straight from the fridge (no need to thaw) for fresh-baked results, allowing you to savor delicious homemade cookies any time with minimal effort.

Expert Tips for Three Cookies from One Dough

  • Perfect Butter: Ensure your butter is fully softened to room temperature. This helps achieve a creamy mix, essential for a smooth dough.

  • Eggs Matter: Beat your eggs until they reach a pale yellow hue. This step is crucial for the cookies to puff nicely during baking.

  • Flour Precision: Measure your flour accurately; too much can lead to dense cookies. Use the scoop-and-level method for best results.

  • Cool Before Filling: Allow your cookies to cool completely before adding jam to the thumbprints. This prevents the jam from melting into a gooey mess.

  • Flavor Customization: Don’t hesitate to experiment with different flavor extracts or nuts. The flexibility in this Three Cookies from One Dough recipe makes it a fun baking adventure!

Storage Tips for Three Cookies from One Dough

  • Room Temperature: Store baked cookies in an airtight container at room temperature for up to one week to maintain freshness. Avoid exposing them to moisture to prevent them from becoming soggy.
  • Fridge: If you prefer chilled cookies, keep them in the fridge; they’ll stay fresh for up to two weeks. Just let them sit at room temperature for a few minutes before enjoying.
  • Freezer: Freeze unbaked dough wrapped tightly in plastic wrap for up to 3 months. Thaw in the fridge overnight before baking fresh cookies on demand.
  • Reheating: For a warm treat, reheat cookies in the oven at 150 °C (300 °F) for about 5 minutes. This helps them regain that delightful, just-baked texture that’s hard to resist!

Three Cookies from One Dough: Flavor Twists!

Feel free to sprinkle your personality and taste into these delightful treats by customizing this fabulous recipe!

  • Dairy-Free: Substitute softened butter with vegan butter to still enjoy all the flavors without dairy.
  • Nut Alternatives: Swap ground pistachios for finely chopped almonds or walnuts in your Pistachio-Lemon Cookies and discover new textures and flavors.
  • Chocolate Swap: Experiment with dark or white chocolate instead of milk chocolate for your Chocolate Sticks to create your favorite chocolatey essence.
  • Fruit Flavor: Use orange zest instead of lemon zest in the Pistachio-Lemon Cookies for a bright, refreshing twist that adds something special.
  • Different Jams: Trade strawberry jam for raspberry or apricot in your Peanut Thumbprint Cookies to cater to your personal fruit preferences.
  • Spicy Kick: Add a pinch of cayenne pepper to your Chocolate Stick mixture for an unexpected spicy surprise that enhances the chocolate richness.
  • Granola Crunch: For a delightful crunch, mix crushed granola into the Peanut Thumbprint Cookies instead of chopped peanuts, creating a unique texture combination.
  • Baking with Love: Try incorporating a splash of your favorite flavored extract—almond, maple, or coconut—for a dreamy depth of flavor in the cookie dough.

These variations are a canvas awaiting your creative touch! And if you’re looking for even more inspiration, don’t miss my delicious One Pot Cheeseburger recipe or indulge in my scrumptious Pebble Sugar Cookies for delightful baking adventures. Happy baking!

What to Serve with Three Cookies from One Dough

Indulging in a variety of cookies opens the door to delightful pairings that enhance every bite and moment shared with loved ones.

  • Fresh Fruit Salad: A light and refreshing salad adds a burst of natural sweetness, balancing out the rich cookies perfectly.
  • Vanilla Ice Cream: Creamy ice cream complements the cookie crunch and can serve as a fun topping for the Peanut Thumbprint Cookies.
  • Hazelnut Coffee: This warm, cozy beverage enhances the nutty flavors in the cookies while providing a comforting experience on chilly days.
  • Sparkling Lemonade: The tangy fizziness breaks through the sweetness, making it the ideal refreshment for a cookie party or summer gathering.
  • Chocolaty Mocha: The boldness of chocolate coffee pairs beautifully with the rich Chocolate Sticks for a decadent afternoon treat.
  • Cheese Platter: A selection of creamy brie and sharp cheddar creates an exciting contrast with the cookies’ sweet flavors, perfect for an unexpected combination.
  • Chocolate Dipped Strawberries: These sweet bites mirror the indulgent flavors, offering a delightful dessert pairing that’s perfect for celebrations and impressing guests.
  • Double Chocolate Brownies: For chocolate lovers, pair your cookies with rich brownies for an unstoppable dessert duo that’ll have everyone smiling!
  • Mint Tea: A warm cup of mint tea refreshes the palate and adds an aromatic touch to your cozy cookie experience with family and friends.

Three Cookies from One Dough Recipe FAQs

What should I look for when selecting ripe ingredients for these cookies?
Absolutely! For fresh cookies, ensure your butter is at room temperature—soft but not melted. When choosing eggs, pick those with clean shells and a good expiration date. For the pistachios, vibrant green color is key—avoid any that look dull or have dark spots. Fresh lemons for zest should be firm and fragrant!

How should I store leftover cookies to keep them fresh?
Very simple! Store your baked cookies in an airtight container at room temperature for up to one week. To maintain their texture, keep them away from moisture. If you prefer a chillier treat, you can refrigerate them for up to two weeks—just remember to let them sit at room temp for a few minutes before enjoying!

Can I freeze the dough, and how do I do that?
Absolutely! Freezing is a great option. After preparing the dough, wrap it tightly in plastic wrap and place it in an airtight container. You can keep it frozen for up to 3 months. When you’re ready to bake, simply thaw the dough in the fridge overnight, then proceed with shaping and baking as directed.

What can I do if my cookies turn out too dense?
If you find yourself with dense cookies, don’t fret! This usually happens from too much flour being added. Be sure to measure accurately, using the scoop-and-level method. If it seems overly thick, you can incorporate a splash of milk to adjust the consistency for a lighter texture. Another tip is to ensure your baking powder is fresh, as this helps cookies rise properly!

Are there any dietary considerations I should be aware of?
Very important! If you have nut allergies, simply omit the chopped peanuts and any nut variations when making these cookies, and feel free to use sunflower seeds instead. Additionally, for a dairy-free version, using vegan butter works great. Always double-check your sugar for any allergens, too—like if you’re using powdered sugar, ensure it’s free from any corn starch if avoiding corn.

How long can I keep the dough in the fridge before baking?
If you decide to chill your dough instead of freezing it, you can store it in the fridge for up to 3 days. Just wrap it well in plastic wrap to prevent it from drying out. When you’re ready to bake, let it warm up slightly at room temperature for easier handling!

Three Cookies from One Dough

Three Cookies from One Dough: Bake Your Way to Joy!

Discover the magic of baking with Three Cookies from One Dough, featuring Pistachio-Lemon, Chocolate Sticks, and Peanut Thumbprint Cookies.
Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 150

Ingredients
  

For the Dough
  • 250 g Softened Butter Use vegan butter for dairy-free version.
  • 100 g Powdered Sugar Granulated sugar can be used for coarser texture.
  • 1 tsp Vanilla Sugar Can substitute with 1 tsp of vanilla extract.
  • 1 pinch Salt Balances sweetness.
  • 2 large Eggs For egg-free, use flax eggs as substitute.
  • 300 g All-Purpose Flour Gluten-free flour can be substituted.
  • 1 tsp Baking Powder Baking soda can be a substitute with adjustments.
For the Pistachio-Lemon Cookies
  • 100 g Ground Pistachios Can substitute with finely chopped almonds or walnuts.
  • 1 none Lemon Zest Orange zest can be used for a different flavor.
For the Chocolate Sticks
  • 30 g Cocoa Powder Carob powder can be a substitute.
For the Peanut Thumbprint Cookies
  • 1 cup Chopped Peanuts Any nut can work or omit for allergies.
  • 130 g Strawberry Jam Can be swapped for any fruit jam.
  • 1 tbsp Granulated Sugar Adjust or use sugar alternative if desired.

Equipment

  • Mixing bowl
  • Baking Sheet
  • Parchment paper
  • Saucepan
  • microwave

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, beat 250g of softened butter, 100g of powdered sugar, 1 tsp of vanilla sugar, and a pinch of salt until smooth and creamy. Incorporate 2 eggs one at a time, mixing well after each addition. Gradually add 300g of all-purpose flour combined with 1 tsp of baking powder. Knead the dough lightly, then divide it into three equal portions, each approximately 540g.
  2. For the Pistachio-Lemon Cookies, mix in 100g of ground pistachios and the zest of 1 lemon until evenly incorporated. Roll this dough out to about ½ cm thick and use cookie cutters to cut out fun shapes.
  3. For the Chocolate Sticks, blend in 30g of cocoa powder. Shape into small balls weighing about 20g each, then roll them out into sticks approximately 8 cm long.
  4. For the Peanut Thumbprint Cookies, leave the dough plain, shape into balls weighing 18g each, and coat them with chopped peanuts. Create an indentation in the center of each ball.
  5. In a small saucepan, combine 130g of strawberry jam with 1 tbsp of granulated sugar and heat over medium heat. Stir until the mixture begins to bubble, about 3 minutes. Once bubbling, remove from heat and allow to cool slightly.
  6. Preheat your oven to 190 °C (375 °F). Bake for about 10–15 minutes, or until edges turn golden brown and centers are set. Allow cookies to cool on the sheet for at least 5 minutes before transferring to a wire rack.
  7. Melt 100g of white chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth. Dip half of each Pistachio-Lemon Cookie into the melted chocolate and sprinkle with crushed pistachios and rose petals.
  8. For the Chocolate Sticks, mix 100g of milk chocolate with a dash of sunflower oil, dip, and then coat with chopped hazelnuts. Allow all finished cookies to set before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 50mgPotassium: 70mgFiber: 1gSugar: 10gVitamin A: 100IUCalcium: 20mgIron: 0.5mg

Notes

Ensure your butter is fully softened to room temperature for a creamy mix. Beat eggs until pale yellow for puffier cookies. Measure flour accurately for best results. Allow cookies to cool completely before adding jam.

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