- 2-1/2 cups butter, softened
- 2 cups sugar
- 2 large eggs
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 7-1/2 to 8 cups (30 to 32 oz.) all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, milk and vanilla. In another bowl, whisk 7-1/2 cups flour, baking powder and salt; gradually beat into creamed mixture, adding additional flour if necessary. Divide dough into four 2-cup portions. Refrigerate, covered, until needed.
- Basic Cookie Dough may be used to prepare the following recipes: Crumb-Topped Date Bars, Cherry Surprise Cookies, Chocolate Mallow Cookies or Jelly Sandwich Cookies. Yield: 8 cups.
Reviews for Basic Cookie Dough
"This is a wonderful sugar cookie recipe. I did follow the suggestions that were made by some by increasing to 4 large eggs and I used extra vanilla (I love vanilla) so I did have to adjust the flour some, but it is a silky soft dough. I froze the dough for about 2 weeks before I was able to bake with and make the jelly sandwich cookies. The texture of the dough was moist after I thawed it out, watery even so I just added extra four to my area and kneaded it back into the dough. The texture returned back to a silky smooth dough very pliable and easy to work with, I did have to use extra flour for rolling out the dough, it is a thirsty dough that likes to stick to the work area. I rolled the cookies about 1/4" for the Sandwich cookie, double the recomended, so thicker is better with this dough. The baked cookie is so tender and good. I will try adding lemon or orange zest into some of it next I make this wonder cookie. It isn't a difficult dough to make or work with. I loved it and so did everyone else. It made the cookie trays beautiful."
"Our family has been enjoying this recipe from the first time we tried it back in '02. Have made most of the variations listed. Good, workable dough with delicate flavor. If you are looking for a super-sugary sweet cookie, you will find it too subtly flavored for your liking. Subbing 1 tsp. of lemon, orange, or peppermint extract for 1 tsp. of the vanilla works nicely too!"
"This is the best sugar cookie dough base I have ever used! With a few tweaks, it can be used to make a variety of different cookies! Great!"
"I love this dough! It is easy to make, the cookies come out soft, and they're not super sugary. I hate "traditional" sugar cookies that are sugary to begin with, then you add frosting on top of that and it's just too much sugar. The best part about these cookies is that they hold their shape. They don't spread and they don't balloon. They are ideal for decorating!"
"We recently retested this recipe and had no problems with the flour / liquid ratio. Try weighing your flour instead of measuring.8 cups flour = 1000g or 35.2 oz or 2.2 lbsSue StetzelOnline Community Manager/ Taste of Home Magazine"
"Horrible. This is a JOKE.Too much flour and baking Powder.Horrible"
"I halved the recipe and put white chocolate chips and instead of vanilla used lemon and my cookies turned out nice and fluffy and tasted good. I don't know what everyone whose review I read did but mine turned out fine"