Basic Cookie Dough
This basic cookie dough is the ultimate cookie base to keep on hand for whenever cravings hit! Delicious on its own for making classic sugar cookies, but easily transformed into whatever you’re craving. Chocolate chip? Check! Toffee? No problem! Nuts? Sure! Just add your favorite flavors and bake!
Cookie cravings don’t wait for holidays. They hit all year long. That’s why keeping this dough in the fridge is a must! Bake fresh cookies whenever you want them without the temptation of dozens sitting on your counter calling your name.
Some days you want chocolate. Other days it’s a salty and sweet toffee and pecans. Having plain vanilla dough ready means you can make any cookie you’re craving without starting from scratch every time.
Whip up a few batches and keep them in the fridge for weeks. Add whatever mix-ins sound good and bake. Easy!
Use this base to make these chocolate frosted sugar cookie bars and these toffee cookies. Mix in chocolate chips, nuts, sprinkles, toffee bits, or broken candy bars and make a different cookie every time.
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Butter – I always use unsalted butter at room temperature. When you add in other flavors, you can add a little salt if it needs it. If you only have salted, don’t worry. It works just as well!
- Egg – Make sure you use large size eggs. And bring them to room temperature too.
- Flour – This recipe uses all-purpose flour. I haven’t tested it with flour alternatives like almond flour or gluten free flour. If you do, let me know how they turn out.
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How To Make Basic Cookie Dough
- Whip the butter and sugar for a few minutes until light and fluffy.
Add in the eggs, salt, and vanilla extract. Mix until combined.
- Add the flour, in 2-3 batches, until mixed. Be sure you don’t over mix it. Just until everything comes together.
- Cover and chill the dough until ready to bake.
- To make sugar cookies, roll the dough to 1/4 inch thickness or 1 tablespoon balls and bake at 350F for 8-10 minutes or until the edges start to brown.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
Once you mix the dough, store it in the fridge, in an airtight container. It will last for up to 1 week.
How To Freeze
You can make the dough and freeze it for up to 3 months. Keep it all together or roll it out until individual balls. Store in a freezer safe container and thaw overnight for best results.
I like to thaw my dough balls for a few minutes at room temperature before baking but you can bake them from frozen. They will just need some additional cooking time.
If they start to brown too quickly, reduce the oven temperature to 325F and bake for a few additional minutes.
Mix-Ins To Try
The best part about this cookie dough is that you can make any combination of flavors that you like! Some of my favorite mix-ins and combinations include:
- Chocolate: Milk, semi-sweet, dark, and white chocolate chips or chunks.
- Candy: Crushed candy bars, peanut butter cups, M&Ms.
- Nuts: Pecans, almonds, walnuts, macadamia nuts, peanuts, pistachios.
- Misc: Sprinkles, toffee bits, crushed cookies, potato chips, pretzels.
Favorite Cookie Combinations
- Dark chocolate and almonds
- Semi-sweet chocolate and toffee bits
- Milk chocolate and potato chips
- White chocolate and sprinkles
- Butterscotch and pretzels
- Comment and let me know your favorites!
Frequently Asked Questions
No! This recipe contains eggs, so it’s not an edible dough recipe. It needs to be baked before eating.
Don’t add more than 2 cups total volume of mix-ins. More than that can affect how the cookies bake and hold together. I like to stick to 1-1 1/2 cups of mix-ins to be safe.
Yes! Brown sugar makes cookies richer in flavor and even more chewy. I like to do half white sugar and half light brown sugar.
If butter is too soft, cookies spread too much. If too cold, it won’t cream properly. You need the butter to mix with the sugar without leaving any lumps of butter. They melt during baking and make bubbles or pockets with no flavor. Room temp (about 20 minutes out) and it should slice cleanly with a knife while holding its shape.
Recipe Tips & Tricks
- Perfect butter temp – Let the butter sit at room temp about 20 minutes to soften but not melt.
- Whip properly – Beat the butter and sugar at least 2 minutes until fluffy. Don’t let it get too warm or it will melt.
- Prevent clumps – Fold in the flour in batches so it doesn’t form clumps in the dough.
- Chill before baking – Refrigerate the dough at least 30 minutes to prevent spreading.
- Mix-in limits – Don’t add more than 2 cups total volume of mix-ins or the cookies won’t stick together.
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This basic cookie dough recipe is perfect to keep on hand for when you have a cookie craving emergency. Just mix in your favorite extras like sprinkles or chocolate chips and bake.
Basic Cookie Dough Recipe
Ingredients
- 1 cup butter unsalted, softened
- ⅔ cup granulated sugar
- ½ teaspoon salt
- 1 large egg room temperature
- 1 tablespoon vanilla extract
- 2 cups all purpose flour
Instructions
- In a large bowl, beat the butter until light and fluffy.
- Add the sugar and salt and beat until well combined.
- Beat in the egg and vanilla until well combined
- Gradually add the flour in batches and beat slowly until well combined.
- Chill until ready to bake.
- To make basic sugar cookies, bake in a preheated 350F oven for 8-10 minutes.
- Times may vary based on size, shape, and extra add-ins.
Notes
- Perfect butter temp – Let the butter sit at room temp about 20 minutes to soften but not melt.
- Whip properly – Beat the butter and sugar at least 2 minutes until fluffy. Don’t let it get too warm or it will melt.
- Prevent clumps – Fold in the flour in batches so it doesn’t form clumps in the dough.
- Chill before baking – Refrigerate the dough at least 30 minutes to prevent spreading.
- Mix-in limits – Don’t add more than 2 cups total volume of mix-ins or the cookies won’t stick together.
Nutrition
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