1-Getting started: Getting started with Christmas Kitchen Sink Cookies is straightforward and fun, especially if you’re new to baking. Begin by preheating your oven to 350°F (177°C) and lining two baking sheets with parchment paper for easy cleanup and even baking. This simple setup ensures your cookies bake uniformly and come out with that golden edge we all love.

2-Cream the wet ingredients: In a large bowl, cream together the softened butter, light brown sugar, and granulated white sugar using an electric mixer for about two minutes until the mixture is light and fluffy. This step is essential for achieving the cookies’ tender texture. Next, add the egg yolks and vanilla, beating on medium speed for another two minutes until everything is pale and fluffy, which helps incorporate air for a better rise.

3-Mix dry ingredients and fold in mix-ins: Once the wet ingredients are ready, mix in the flour, baking powder, baking soda, and salt until just combined to keep the dough from getting tough. Gently fold in the red and green candy pieces, white chocolate chips, pretzel pieces, potato chip pieces, and sprinkles with a spatula for even distribution. Scoop the dough into 20 balls, spacing them two inches apart on the baking sheets, and add extra mix-ins on top if you want more visual appeal.

4-Baking and finishing: Bake the cookies for 10 to 12 minutes shorter for chewier centers or longer for crispier edges. Right after baking, you can use a large circular cookie cutter to shape them into perfect circles by swirling it around each one. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a rack for another 10 minutes. The total preparation time is about 15 minutes prep and 10 to 12 minutes bake, making it a quick holiday project.