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Basic Cookie Dough Recipe

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4 20 24
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In Payson, Utah, Gloria McBride turns everyday ingredients into a versatile dough that's the basis for five sensational sweets. "You can bake some cookies right away, then pop the extra dough in the freezer for later," she notes.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:96 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 96 servings

Ingredients

  • 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 all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt

Nutritional Facts

4 teaspoons dough: 98 calories, 5g fat (3g saturated fat), 17mg cholesterol, 91mg sodium, 12g carbohydrate (4g sugars, trace fiber), 1g protein

Directions

  1. 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.
  2. 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.
Originally published as Basic Cookie Dough in Quick Cooking November/December 2002, p52


Reviews for Basic Cookie Dough

AVERAGE RATING
(24)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (5)
3 Star
 (1)
2 Star
 (1)
1 Star
 (4)
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MY REVIEW
catlovesbooks
Reviewed Mar. 21, 2016

"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!"

MY REVIEW
overture
Reviewed Feb. 18, 2016

"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!"

MY REVIEW
Englerthjenn
Reviewed Jan. 30, 2016

"First of all this sites rating system of stars is dumb, not even sure what I selected. Second this will not be the best cookie dough ever (without chocolate chips it is a little lacking in taste) but it's not kill your grandmother bad. It makes a ton of cookies (seriously I had to use a huge bowl to follow the recipe mostly) but is light and fluffy and overall wasn't bad with some chocolate chips"

MY REVIEW
Sophiamarie
Reviewed Jan. 1, 2016 Edited Jan. 8, 2016

"It tasted terrible they had no flavor and were disgusting this should definitely not be online it made me throw up thanks a lot you made my grandma die!!!NO ONE TRY THEM it also gave me explosive diarrhea I rate this -10000000000000000000000000000"

MY REVIEW
sstetzel
Reviewed Nov. 30, 2015

"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 lbs
Sue Stetzel
Online Community Manager/ Taste of Home Magazine"

MY REVIEW
Jrq
Reviewed Nov. 25, 2015

"Horrible. This is a JOKE.

Too much flour and Baking Powder.
Horrible"

MY REVIEW
Jessistanberry
Reviewed Sep. 26, 2015

"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"

MY REVIEW
disappointedcookieeater
Reviewed Dec. 13, 2014

"I made an account just to leave this review. Comments do not lie and I wish I'd read them before I made these cookies, which are not actually cookies. The resulting product tastes pretty good, but they are definitely more like southern tea cakes than cookies. As a result, I now have tons of hazelnut chocolate chip hybrid tea cake dough and some very deformed-looking Christmas cookies. If deformed hybrid tea cake cookies are what you want, by all means, use this recipe (however I suggest halving the recipe unless you really need NINETY SIX SERVINGS). If deformed hybrid tea cake cookies are NOT what you want but you are in the middle of this recipe already and there is no going back, try flattening the dough when you put it on the cookie sheet for more cookie-like "cookies". I baked at 375 for a little over 10 minutes btw, for some reason there is no cook time or temp for the recipe?? W/e"

MY REVIEW
smartbrownie
Reviewed Sep. 10, 2014

"i did the recipe and it tasted amazing but i did not add that much salt i put a pinch of salt"

MY REVIEW
scones4lyfe
Reviewed Jun. 12, 2014

"Hello . I tried to make cookies for my friends and this did not turn out like cookies. Instead they are more like muffins / cookies/ scones/ biscuits/ cupcakes or BONIES. for short version. Please if you are looking to make cookies chose a different recipe .

With Love they did taste alright
Crystal"

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