Beginner Friendly: 3 Custom Sugar Cookies with 1 Base Recipe
Dessert
Easy Sugar Cookies (3 Flavors, One Dough Style)
Simple, cute, and perfect for decorating
I love recipes like this simple base, but you can turn it into something really cute and creative. These sugar cookies are one of those “looks fancy but actually easy” kind of bakes. Once you get the dough right, the rest is just playing around with shapes and colors.
What makes this recipe fun is the mix of flavors. You’ve got the classic buttery vanilla, a slightly earthy matcha, and a rich cocoa version. When you combine them into one cookie, it just looks so pretty especially for gifts or festive treats.
If you’re baking with family or even just want a relaxing kitchen moment, this is such a good one to try. Rolling, cutting, assembling… it’s a bit therapeutic honestly.
Ingredients
Original (Vanilla) Dough
- 90 g unsalted butter (softened)
- 40 g powdered sugar
- 24 g beaten egg (room temperature)
- 176 g cake flour
Matcha Dough
- 45 g unsalted butter (softened)
- 20 g powdered sugar
- 12 g beaten egg
- 82 g cake flour
- 6 g matcha powder
Cocoa Dough
- 45 g unsalted butter
- 20 g powdered sugar
- 12 g beaten egg
- 80 g cake flour
- 8 g cocoa powder
Equipment
- Small cutters (gingerbread man, tree, ring, or any shapes you like)
- Mixer (hand or stand)
- Rubber spatula
- Rolling pin
- Parchment paper
- Baking tray
Step-by-Step Instructions
Step 1 – Prepare Your Cutters
Get your cookie cutters ready.
Make sure the inner shapes (like tree or gingerbread) are smaller than the outer ring so they can fit nicely inside.
Step 2 – Make the Original Dough
Beat the softened butter and powdered sugar until light and fluffy.
Add the egg and mix until smooth.
Sift in the flour, then fold gently with a spatula until no dry flour remains and a soft dough forms.
Step 3 – Roll & Chill
Place the dough between two sheets of parchment paper and roll it to about 3mm thickness.
Chill in the fridge until firm so it’s easier to cut.
Step 4 – Make Matcha & Cocoa Doughs
Repeat the same process for the other two doughs:
- Add matcha powder into one batch
- Add cocoa powder into another
Mix until smooth, then roll and chill both doughs just like the original.
Step 5 – Cut the Base Cookies
Use a ring cutter to cut round shapes from the vanilla dough.
Then use a smaller cutter to remove the center of each cookie.
Step 6 – Fill with Colored Dough
Cut small shapes from the matcha and cocoa dough.
Place them into the empty center of the vanilla cookies.
Press gently so everything sticks together neatly.
Step 7 – Re-roll the Scraps
Gather leftover dough, roll it out again, chill briefly, and cut more cookies.
This helps you use all the dough without waste.
Step 8 – Bake
Arrange the cookies on a lined baking tray.
Bake in a preheated oven at 140°C (284°F) for 14–16 minutes.
The cookies should stay fairly pale with just a light golden base.
Step 9 – Cool & Decorate
Let the cookies cool completely before handling.
You can decorate them with icing, dusting sugar, or leave them simple.
Final Result
Buttery, slightly crisp cookies with soft centers and a fun mix of flavors in every bite.
They’re simple, pretty, and honestly really satisfying to make especially when you see all those cute shapes come together perfectly.