Basic Cookie Dough Recipe
Basic Sugar Cookie Dough is great to have on hand whenever you get a cookie craving. Not only is it delicious on it’s own for regular sugar cookies, but it’s so versatile that you can add a ton of flavors and textures to make it your own.
Basic Sugar Cookie Dough
I don’t save my cookie cravings just for the holidays, they come all year round.
Because it’s so strong I like to keep cookie dough on hand all the time and bake them as the cravings hit.
Also, because if I had a few dozen cookies already baked, hanging out on my kitchen counter, I would not be able to resist.
Some days I am in the mood for a chocolate cookie, but other days I want one that is salty and sweet with toffee and nuts.
The great thing about having a plain vanilla dough is that you can transform it into any cookie you crave!
Whip up a few batches of this basic recipe and keep all your cravings satisfied when they hit! They will last for a few weeks in the refrigerator.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy here.
Ingredients Needed
Butter – Be sure to use unsalted butter at room temperature for best results.
Egg – Not everyone thinks about this but your large egg should be at room temperature too.
Flour – This recipe uses all purpose flour. I have not tested it with gluten free or other flour substitutes.
Pantry Staples – white granulated sugar, vanilla extract, salt.
Looking for more leftover worthy dishes? Follow LTB on Pinterest and pin to a board!
How to Make Sugar Cookie Dough
First: In a medium bowl beat the butter and sugar with an electric mixer until fluffy.
Second: Add the eggs, salt, and vanilla. Beat until well combined.
Third: Gradually add the flour in batches and mix until fully combined. Do not overmix.
Fourth: Wrap and chill until ready to use.
If you want to make sugar cookies, roll out the dough to 1/4 inch thickness. Cut into shapes and bake at 350 degrees °F for 8-10 minutes.
For the full recipe and detailed instructions, please see the recipe card at the end of this post.
Mix In Ideas
- toffee bits
- chocolate chips (mini, semisweet, dark, peanut butter, butterscotch, white)
- nuts (pecans, almonds, walnuts, macadamia)
- sprinkles
- broken candy bars
Due to the classic recipe containing eggs this is not an edible dough recipe.
Cookies to make with it
- Chocolate Frosted Shortbread Triangles
- Peppermint Cookies
- Cranberry Pistachio Cookies
- Ice cream Sandwiches
Tips for No Leftovers
- Make sure the butter is not too soft. You should be able to slice through the butter with a knife and have the knife come out clean and the butter still have it’s shape. Let it sit at room temperature for roughly 20 minutes.
- Make sure you whip the butter and sugar for at least 2 minutes to get it nice and fluffy and incorporate the sugar evenly.
- Fold or incorporate the flour in batches so it doesn’t form clumps.
- Chill the dough for at least 30 minutes before baking to keep the cookies from spreading.
- Using brown sugar instead of granulated will make them richer in flavor and even more chewy.
- If adding in mix-ins, I wouldn’t add more than 1 cup total volume. You might want to use a large bowl too.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
Use this easy dough to make a classic sugar cookie recipe or as a base for your favorite cookie flavors!
Basic Cookie Dough
Ingredients
- 1 cup unsalted butter softened
- ⅔ cup granulated sugar
- ½ teaspoon salt
- 1 large egg room temperature
- 1 tablespoon vanilla extract
- 2 cups all purpose flour
Instructions
- In a large bowl, beat the butter until light and fluffy.
- Add the sugar and salt and beat until well combined.
- Beat in the egg and vanilla until well combined
- Gradually add the flour in batches and beat slowly until well combined.
- Chill until ready to bake.
- To make basic sugar cookies, bake in a preheated 350F oven for 8-10 minutes.
- Times may vary based on size, shape, and extra add-ins.
Notes
- Make sure the butter is not too soft. You should be able to slice through the butter with a knife and have the knife come out clean and the butter still have it’s shape. Let it sit at room temperature for roughly 20 minutes.
- Make sure you whip the butter and sugar for at least 2 minutes to get it nice and fluffy and incorporate the sugar evenly.
- Fold or incorporate the flour in batches so it doesn’t form clumps.
- Chill the dough for at least 30 minutes before baking to keep the cookies from spreading.
- Using brown sugar instead of granulated will make them richer in flavor and even more chewy.
- If adding in mix-ins, I wouldn’t add more than 1 cup total volume. You might want to use a large bowl too.
Nutrition
LeftoversThenBreakfast.com. Content and photographs are copyright protected. Sharing of this recipe is both encourages and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
This recipe is great for putting in fridge and take out whenever you have that craving for a warm cookie or 2 as a snack anytime!!! Love it!
The dough turned out pretty well. I didn’t know what temparature to put the dough on to make cookies, so I ended up burning them (slightly). I dough itself contained a bit too much flour, so I ended up putting more vanilla and sugar. However, really good cookies when I ended up putting chocolate chips and icing, so thanks!!!
The best is to cook them at 350F for 8-10 minutes. I added it in the body of the post but I must have forgotten to add it to the recipe card. Thanks! I am updating it now:)
I just made this as cookie dough and YUM! There was a bit too much butter for my tastes, so I’d cut back on the butter, but overall super easy!