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 but it’s so VERSATILE that you can add a ton of flavors and textures to make it your own!
If you’d rather skip my essential cooking tips and tricks and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
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.
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Basic Dough Ingredients
- granulated sugar
- vanilla extract
- all purpose flour
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How to make basic sugar cookie dough
STEP ONE: In a medium bowl beat the butter and sugar with an electric mixer until fluffy.
STEP TWO: Add the eggs, salt, and vanilla. Beat until well combined.
STEP THREE: Gradually add the flour in batches and mix until fully combined. Do not overmix.
STEP FOUR: Wrap and chill the dough until ready to use.
If you want to make basic sugar cookies, roll out the dough to 1/4 inch thickness. Cut into shapes and bake at 350 degrees °F for 8-10 minutes.
Items to mix in the dough!
- toffee bits
- chocolate chips (mini, semisweet, dark, peanut butter, butterscotch, white)
- nuts (pecans, almonds, walnuts, macadamia)
- broken candy bars
Due to the classic sugar cookie recipe containing eggs this is not an edible cookie dough recipe.
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.
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Sugar cookie recipes to make with it
- Chocolate Frosted Shortbread Triangles
- Peppermint Cookies
- Cranberry Pistachio Cookies
- Ice cream sandwiches
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