1. Prepare sourdough discard and bring to room temperature.

2. Cream butter and sugars until light and fluffy, then beat in eggs, sourdough discard, and vanilla extract.

3. Whisk together flour, cocoa, baking powder, baking soda, salt, and spices, then add to wet ingredients and mix until combined.

4. Divide dough for sugar cookies, chocolate crinkles, and gingerbread, then wrap and chill in the refrigerator for at least 1 hour.

5. Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.

6. Roll sugar cookie dough to 1/4 inch thickness and cut with cutters; roll crinkle dough into 1-inch balls and coat in powdered sugar; roll gingerbread dough to 1/4 inch and cut shapes.

7. Bake sugar cookies 8–10 minutes, chocolate crinkles 10–12 minutes, and gingerbread 9–11 minutes, until edges are set.

8. Cool all cookies on a wire rack for at least 30 minutes before decorating.

9. Decorate with royal icing, glaze, sprinkles, or drizzle as desired.

10. Layer cookies in a festive box with parchment separators, add ribbons and tags, and seal until gifting.