Make 1 batch of my cookie dough recipe. We'll divide the dough and mix the ingredients for three flavors: Vanilla, gingerbread, and chocolate.The dough is very soft at room temperature. Use parchment paper if you want to roll it right away, to prevent it from sticking to a rolling pin. Or chill it in the refrigerator until it gets firmer.

Add vanilla extract to a portion of the dough, and mix.

Add molasses, all the spices, and all-purpose flour to a portion of the base dough. Mix until combined.

Add cocoa powder to a portion of the base dough, and mix.

Mix toasted pecans in a portion of the vanilla dough. Chill it in the refrigerator to form a ball more easily. (Chill again.) Bake. Once cooled, coat the powdered sugar on the surface.

Pipe a portion of the vanilla dough into circles using a star tip. Chill it in the fridge. Bake. Fill in melted dark chocolate in the center to finish it off.

Roll a portion of the vanilla dough using parchment paper and chill. Cut the dough with two circular cookie cutters to make a wreath shape. Attach dried cranberries and sprinkles on top. Chill it in the fridge. Bake. Attach a string to each cookie as a decoration.

Add brown sugar and baking soda to a portion of the vanilla dough and mix until combined. Add mini chocolate chips and mix. Chill and form balls; 15g each. Push the top and attach more chocolate chips on top. Bake!

Add brown sugar and baking soda to a portion of the gingerbread dough and mix until combined. Chill and form balls; 15g each. Coat the granulated sugar around the surface. Push the top and sprinkle more sugar on the top. Bake. As an option, dip some of the cookies in melted white chocolate (Drizzle dark chocolate in the white chocolate for a marble effect).

Roll a portion of the gingerbread dough using parchment paper. Chill it in the fridge. Cut the dough with a cookie cutter. Use a toothpick to draw a face. Attach sprinkles to decorate. Chill it again. Bake!

Add brown sugar, baking soda, and milk to a portion of the chocolate dough and mix. Chill and form balls; 15g each. Bake. As an option, dip some of the cookies in melted dark chocolate.

Roll a portion of the chocolate dough using parchment paper. Chill it in the fridge. Cut the dough with a circle and star cookie cutters. Chill again, and Bake. Pipe jam on the bottom cookie. Dust powdered sugar on the other half of the cookies and sandwich them together.

Save the cut-out stars you got from the Linzer cookies. Attach sprinkles. Chill, and bake!

Collect any leftover dough. Mix with diced fried fruits and nuts. Form a log and freeze. Apply egg wash and attach granulated sugar to the surface. Slice (chill) and bake.

Chill the cut-out and piped cookie dough until just before baking: They don't spread too much in the oven when chilling them. I like to freeze them to maximize the effect!Bake (Preheated) at 345°F (174°C) for 6-15 minutes. Adjust the time and temperature depending on the oven and the size and thickness of your cookies.- For soft cookies: Be careful not to bake them for too long if you want them to be soft and chewy. With my oven, it only takes 6-7 minutes for the small size. Keep in mind that they get much firmer once completely cooled. The molasses cookies bake up most quickly, and the chocolate cookies usually are the last. I baked them on the same tray and took out some earlier; I then continued baking the rest. Alternatively, you can bake each flavor on a separate tray.- For cut-out and piped cookies: Bake them until you see nice golden caramelization around the edges to enjoy the crispy texture.