Basic Cookie Dough

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5 from 2 votes

This basic cookie dough is versatile to add a variety of mix-ins! It’s easy to personalize this recipe how you like.

Prep Time20

Cook Time15

Chilling time1

Total Time1 35

Course: Dessert, Snack

Cuisine: American

Servings: cookies

Calories: 80kcal

Author: Rosemary Molloy

Ingredients

2 cups all purpose flour
⅔ cup +1 tablespoon butter (softened) (166g total, if you double the recipe then double this amount)
⅓ cup +1½ tablespoons granulated sugar (85g total, if you double the recipe then double this amount)
1 pinch salt (if using unsalted butter add ¼ teaspoon salt)
1 large egg yolk (room temperature)
¾-1 teaspoon vanilla extract

US Customary - Metric

Instructions

In a large bowl cream the butter, sugar and salt until fluffy, 2-3 minutes, add the yolk and vanilla and beat together, sift in the flour and combine on low until just combined. If you are adding addins then add them just after adding the flour. Cover the bowl and refrigerate one hour. The dough can also be shaped into a log and wrapped and chilled.
Remove the dough from the fridge and either slice and bake, roll into balls (golf ball size) or roll and cut out with cookie cutters. Place the balls and flatten slightly with a fork, the cut out cookies or the slices on a parchment paper lined cookie sheet. Chill while the oven is pre-heating.
Pre-heat the oven to 350F / 180C.
Bake for approximately 10-15 minutes or lightly golden. Let cool 10 minutes on the cookie sheet then move to a wire rack to cool completely. Enjoy!

Notes

You can change up the vanilla extract with almond, lemon, orange flavoring (or your favourite). You can add chopped nuts, chocolate chips, coconut and even chopped candy canes for the holidays. You could drizzle with melted chocolate. This dough is perfect to make how you like.

Storing and Freezing the basic cookie dough

Store: If you love a make-ahead dough, this basic cookie dough recipe can be made ahead up to 3 days in advance. Wrap the dough in plastic wrap and store in the fridge. I recommended adding mix-ins before storing.

Freeze: Freeze either the cookie dough or cookie dough balls in an airtight container for up to 3 months.

Thaw before baking: These cookies are best thawed before baking. I recommend thawing in the refrigerator so they stay chilled.

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