- 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
"Worst recipe ever!!! Don't waste your time and food with this."
"I've been looking for a great cookie recipe, and they always turn out wrong. this recipe was perfect- its the basic cookie dough recipe so i did what i usually do when im baking cakes- adjusted as I went along. I also split it up and mixed half of it with cocoa. I made a test batch - which i edited and they came out great- soft etc. I haven't added anything else to them just yet, but I'm sure it will turn out great. I think the key is to adjust it to your specs before you do anything else. In my case i used a a 50/50 sugar mixture [ confectioners sugar and white sugar] - i did the same with the butter [half whipped butter and half canola oil]. I used about 6 cups of flour at first - it ended up being around 8/ 8 and a half once i split my mixture in half. I may have used more milk as well- but i warmed it up... I made enough cookie dough to make a batch of cookies for a friend and still have enough left over.I read some complaints about the amount of flour used- the amount recommended isn't a lot- check out some of the recipes for making A LOAF [ yes 1 loaf], of Challah bread- they ask for about 6 cups.This dough works for me because I can tweak it anyway I want from the get go- actual recipes for regular cookies have not worked so great so far!!"
"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 StetzelRecipe Support Specialist/ Taste of Home Magazine"