Basic Cookie Dough
Skip the store-bought cookie dough and learn how to make cookies from scratch—it's easy! Thanks to this basic cookie dough recipe, you can turn everyday ingredients into five sensational sweets. Bake some right away, then pop the extra dough in the freezer for later. —Gloria McBride, Payson, Utah
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 (30 to 32 oz.) all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
Reviews
This is a very good basic cookie dough recipe with lots of options. You can add flavorings to make the dough different. After dividing into 4 equal 2 cup portions I made some changes. To one I added fresh lemon peel from 3 lemons. i made sandwich sandwich cookies using lemon curd. The lemon curd did ooze out a bit so ext time will mix the lemon curd with a buttercream. To another 2 cup portion I mixed 1 tsp cinnamon with 1/4 tsp each nutmeg and rum extract. i rolled them out and frosted when cooled with a standard buttercream I added 1/2 tsp cinnamon and 1/4 tsp nutmeg to. I also used eggnog instead of milk. Super good.
Can u use a standard mixer to mix the dough it looks yummy can't wait to try it
LOVE LOVE LOVE THIS!!! I made this and the Jelly Sandwich Cookies from it over the weekend and couldn't be happier. It's a beautiful rich butter cookie, not very sweet. If you're wanting a sweet cookie then I'd suggest trying something else. Reading some of the comments I think many people just aren't measuring flour correctly. I always weigh mine and my recipes turn out perfectly every single time. Trust me folks, it will change your baking forever. Plus, it's easier than scooping and measuring the flour.
It's a good recipe, and I've made it quite a few times, I just don't know how long you bake the dough or the temperature, but other than that, it's a good recipe
I was making these for my husband and I wanted an simple dough but the dough was crummbling to make cookies out of. It was probaly the 7 CUPS OF FLOUR. You use
i am no baker, and i tried this recipe, i was sure it won't work. but when it was done baking i tried it and wow it was good first try. i am amazed and grateful i tried this. i did change the portions though. i used 1 cup of butter, 1 cup of raw sugar, no vanilla extract, 4 cups of self raising flour (instead of making it with the all purpose,salt and baking flour), then i added cinnamon sugar and 1 whole peeled and diced apple. They turned out great nice and soft and not too sweet. my kids absolutely loves them. i am so excited now to bake cookies i can swap and change ingredients where i see fit to make interesting new combinations. please try this recipe. Change a few portions add a few ingredients. it will be the best choice you ever had.
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 a nice, basic sugar cookie dough to use for making cookies at holiday time. I love that there are so many variations! I used the dough to make the Jelly Sandwich Cookies and they were tasty and very pretty. I look forward to trying the other variations!