We’re getting into the home stretch of holiday baking season, which means it’s time to take some shortcuts. These 3 deliciously festive cookie recipes all use store-bought sugar cookie dough — but they’re so adorable, no one will even question whether they’re scratch-made.
Watch the video above to see how we made them, then follow the recipes below to do it yourself at home.
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Candy Cane Cookies
In a stand mixer, add 1 (16.5-oz.) tube refrigerated cookie dough, ⅓ cup flour, and 1 tsp. peppermint extract and beat with paddle attachment until thoroughly mixed. Divide the dough in half, and use red food coloring to dye one half. Roll the dough into 6-inch ropes and twist them together using one red and one white for each cookie. Form them into candy cane shapes and bake at 350° for about 10 minutes. Remove from oven and brush with simple syrup (1 cup sugar dissolved in 1 cup water) and sprinkle with crushed candy canes while warm.
Cinnamon Hot Cocoa Thumbprint Cookies
In a stand mixer, add 1 (16.5-oz.) tube refrigerated cookie dough, ⅓ cup flour, and 1 tsp. ground cinnamon and beat with paddle attachment until thoroughly mixed. Roll the dough into 1 1/2-in. balls and transfer to baking sheet. Make an indentation with your thumb in the middle of each. Bake at 350° for 6-7 minutes, then remove from oven. Add chocolate chips in the center of each and top with a marshmallow. Return to the oven for another two minutes. Remove from oven and let sit to slightly cool, then use a knife dipped in warm water to spread the marshmallows.
Christmas Tree Cookie Cake
Press 1 (16.5-oz.) tube refrigerated cookie dough flat in a greased 9-inch cake pan. Bake at 350° for about 15 minutes. Invert the cookie onto a plate and top with vanilla icing. Cover completely with green sanding sugar. Pipe more white icing in overlapping circles, then decorate with mini gum drops. Cut into 8 wedges to look like Christmas trees.