Cream together 1 cup softened unsalted butter and 1 ½ cups granulated sugar until light and fluffy.

Beat in 2 large eggs and 2 tsp pure vanilla extract until combined.

Whisk together 3 cups all-purpose flour, 1 tsp baking powder, and ½ tsp salt in a separate bowl.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Divide the dough in half, flatten each half, wrap, and refrigerate for at least 1 hour.

Preheat oven to 375°F (190°C). Roll out chilled dough to ¼-inch thickness and cut into desired shapes.

Bake on parchment-lined sheets for 8-10 minutes, or until the edges are lightly golden.

Cool completely before decorating.

Beat 1 cup softened unsalted butter with ½ cup granulated sugar and ½ cup packed brown sugar until light and fluffy.

Beat in 1 large egg, ½ cup molasses, and 1 tsp vanilla extract until smooth.

In a separate bowl, whisk together 3 cups all-purpose flour, 1 tbsp ground ginger, 1 ½ tsp ground cinnamon, ½ tsp ground cloves, ½ tsp baking soda, and ¼ tsp salt.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Form the dough into two discs, wrap, and chill for at least 2 hours.

Preheat oven to 350°F (175°C). Roll out chilled dough to ¼-inch thickness and cut gingerbread shapes.

Bake on parchment-lined sheets for 8-10 minutes.

Cool briefly on the baking sheets, then transfer to wire racks.

Beat 1 cup softened unsalted butter with ½ cup powdered sugar until light and fluffy.

Gradually add 2 cups all-purpose flour and ¼ tsp salt, mixing until the dough comes together.

Press the dough evenly into an ungreased 8x8 inch baking pan, score into desired shapes, and prick with a fork.

Refrigerate for 30 minutes.

Preheat oven to 325°F (160°C). Bake for 30-35 minutes, or until lightly golden.

Re-cut along the scored lines while warm, then cool completely.

Melt 4 oz unsweetened chocolate and ½ cup softened unsalted butter together, stirring until smooth.

In a large bowl, beat 2 large eggs and 1 ¾ cups granulated sugar until light and fluffy, then stir in 1 tsp vanilla extract.

Gradually add the melted chocolate mixture to the egg mixture.

Whisk together 2 cups all-purpose flour, ½ cup unsweetened cocoa powder, 2 tsp baking powder, and ¼ tsp salt.

Gradually add the dry ingredients to the wet, mixing until just combined; the dough will be sticky.

Cover and chill the dough for at least 4 hours.

Preheat oven to 350°F (175°C). Roll dough into 1-inch balls, then roll each ball first in granulated sugar, then generously in powdered sugar.

Bake on parchment-lined sheets for 10-12 minutes.

Cool on baking sheets for a few minutes, then transfer to wire racks.

Beat ½ cup softened unsalted butter, ½ cup granulated sugar, and ½ cup packed brown sugar until light and fluffy.

Beat in 1 large egg, ½ cup creamy peanut butter, and 1 tsp vanilla extract.

In a separate bowl, whisk together 1 ¾ cups all-purpose flour, 1 tsp baking soda, and ¼ tsp salt.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Preheat oven to 375°F (190°C). Roll dough into 1-inch balls, then roll each ball in granulated sugar.

Bake on parchment-lined sheets for 8-10 minutes.

Immediately press a Hershey's Kiss into the center of each warm cookie and cool completely on wire racks.

Beat 1 cup softened unsalted butter with 1 ½ cups granulated sugar until light and fluffy.

Beat in 2 large eggs and 1 tsp vanilla extract.

In a separate bowl, whisk together 2 ¾ cups all-purpose flour, 2 tsp cream of tartar, 1 tsp baking soda, and ¼ tsp salt.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

In a small bowl, combine ¼ cup granulated sugar and 2 tsp ground cinnamon for the coating.

Preheat oven to 375°F (190°C). Roll dough into 1-inch balls, then generously roll each ball in the cinnamon-sugar mixture.

Bake on parchment-lined sheets for 10-12 minutes.

Cool on baking sheets for a few minutes, then transfer to wire racks.

Beat 1 cup softened unsalted butter with ¾ cup granulated sugar and ¾ cup packed brown sugar until light and fluffy.

Beat in 2 large eggs and 1 tsp vanilla extract.

In a separate bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking soda, ½ tsp ground cinnamon, and ¼ tsp salt.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Stir in 3 cups old-fashioned rolled oats, 1 cup dried cranberries, and 1 cup white chocolate chips.

Preheat oven to 350°F (175°C). Drop rounded tablespoons of dough onto parchment-lined baking sheets.

Bake for 12-15 minutes, or until edges are golden and centers are set.

Cool on baking sheets for a few minutes, then transfer to wire racks.