10 Ways to Fancy Up Sugar Cookie Dough! Turn refrigerated sugar cookie dough into gourmet cookie flavors by adding simple ingredients!
I love making edible gifts, but with how hectic the season gets, sometimes, I don’t have the energy to bake from scratch. My ultimate baking essential? Refrigerated sugar cookie dough!
Sugar cookies are not only perfect for decorating but are also a great canvas for various flavor combinations. Whether using your favorite recipe or pre-made, you can easily spruce up your sugar cookie dough into gourmet treats by adding nuts, chocolate chips, citrus zest, toffee bits, extracts, or spices.
I came up with four delicious cookie varieties by simply tossing a handful of simple ingredients into the cookie dough. Along with the toffee espresso, savory rosemary and parmesan, ginger doodles, and cranberry orange on the recipe card, check other delicious ideas below on how to level up your next batch of cookies.
Quick tip
If the dough feels too soft from the add-ins, chill for a few minutes to keep from spreading too much when baked.
Delicious Ways to Fancy Up Refrigerated Sugar Cookie Dough
- Add lemon zest and dried blueberries to the sugar cookie dough for a refreshing lemony treat.
- To make salted caramel thumbprints, roll the sugar cookie dough into balls, press down in the center to make an indentation, fill the center with caramel and sprinkle the dough with sea salt before baking.
- Dip one end of baked and cooled sugar cookies in melted white chocolate, then roll in crushed peppermint candies for the perfect Christmas hostess gift!
- Toss shredded coconut, dried pineapples, and macadamia nuts into the sugar cookie dough for a tropical twist.
- Add quick oats, raisins, chopped walnuts, and cinnamon to the dough for quick oatmeal cookies.
- Spread hazelnut chocolate between two baked and cooled sugar cookies, and then sprinkle tops with powdered sugar. Kids can’t get enough of these chocolatey snacks!
- With a rolling pin, flatten cookie dough into a rectangular shape, sprinkle it with cinnamon sugar, and then roll it into a log. Refrigerate the cookie log until firm, slice 1/4-inch thick, and bake into addicting cinnamon pinwheels.
Storage instructions
Cool the cookies completely and transfer them to an airtight container. If frosted, place parchment between rows of cookies to keep them from sticking together.
- Room temperature– recommended; store in a cool, dry place for up to 1 week.
- Refrigerator– cookies might dry out; refrigerate for up to 2 weeks
- Freezer– for longer storage and maximum freshness; freeze for up to 3 months.
These gourmet cookies make great holiday gifts. Download my Christmas printables and pack these delicious treats in style. Enjoy!
Ingredients
For the Ginger Doodles
- 1 package (16.5 ounces) refrigerated sugar cookie dough
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
For the Toffee Espresso Cookies
- 1 package (16.5 ounces) refrigerated sugar cookie dough
- 1/4 cup toffee bits
- 1 tablespoon instant coffee granules
For the Cranberry Orange Cookies
- 1 package (16.5 ounces) refrigerated sugar cookie dough
- 1/4 cup dried cranberries
- zest of 1 large orange
- 1 tablespoon flour
- 1 teaspoon orange extract
For the Savory Rosemary and Parmesan Cookies
- 1 package (16.5 ounces) refrigerated sugar cookie dough
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons finely chopped fresh rosemary leaves
Instructions
For the Ginger Doodles
- In a bowl, combine cookie dough, ground ginger, and ground cloves.
- In a small bowl, combine sugar and ground cinnamon.
- Roll about 1 tablespoonful of dough into balls and then roll in cinnamon sugar until coated.
- Arrange on a parchment paper-lined baking sheet at about 2-inches apart and bake in a 350 F oven for about 10 to 12 minutes. Remove from oven and allow to cool for about 1 to 2 minutes. Transfer to a wire rack to completely cool.
For the Toffee Espresso Cookies
- In a bowl, combine cookie dough, toffee bits, and instant coffee granules.
- Roll about 1 tablespoonful of dough into balls and arrange on a parchment paper-lined baking sheet at about 2-inches apart.
- Bake in a 350 F oven for about 10 to 12 minutes. Remove from oven and allow to cool for about 1 to 2 minutes. Transfer to a wire rack to completely cool.
For the Cranberry Orange Cookies
- In a bowl, combine cookie dough, dried cranberries, orange zest, flour, and orange extract.
- Roll about 1 tablespoonful of dough into balls and arrange on a parchment paper-lined baking sheet at about 2-inches apart.
- Bake in a 350 F oven for about 10 to 12 minutes. Remove from oven and allow to cool for about 1 to 2 minutes. Transfer to a wire rack to completely cool.
For the Savory Rosemary and Parmesan Cookies
- In a bowl, combine cookie dough, Parmesan cheese and chopped rosemary.
- Roll about 1 tablespoonful of dough into balls and arrange on a parchment paper-lined baking sheet at about 2-inches apart.
- Bake in a 350 F oven for about 10 to 12 minutes. Remove from oven and allow to cool for about 1 to 2 minutes. Transfer to a wire rack to completely cool.
Notes
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Freya says
10 ways, but only shows 4.
Lalaine says
Please read the whole post.
Lisa says
I only made one, toffee espresso. I used milk chocolate toffee bits. Excellent cookie. The coffee flavor is not over powering, just enough!
Rachael Kinsley says
You saved Christmas!
So easy to make so many cookies for friends with these recipes. Varied and tastes amazing. Orange cranberry was my favorite.
Dii says
Can these be rolled out into shapes or do they spread to much?