Basic Cookie Dough Recipe – An Italian in my Kitchen

Must Try

Random Image Popup


This basic cookie dough is versatile to add a variety of mix-ins! Customize the dough with chocolate chips and nuts or flavor with extract, it’s easy to personalize this recipe how you like. 

 

This basic cookie dough recipe is one every baker needs for their recipe box. Roll the dough into balls, cut it into shapes or even slice and bake it; plus let your creativity shine by adding the mix-ins you like!

Whether you love a chipless cookie, a chocolate chip cookie, cut-out cookies, a chocolate dipped cookie or a cookie with nuts, this basic dough for cookies can be personalized. It’s far superior to any store-bought cookie dough and my best Christmas cookie yet.

Why I Love This Recipe

  • Easy from scratch: This basic dough for cookies is the best homemade dough to have on hand for a variety of different kinds of cookies from Christmas to an everyday sweet treat.
  • Versatile: This basic cookie dough for add-ins is so easy to customize! I love how you can personalize it to what ingredients you have on hand or to what your family prefers. 
  • All-purpose flour: Measure your flour correctly so your cookies do not end up dry and dense.
  • Butter: Softened to room temperature. I used salted butter, if using unsalted butter adjust the added salt to ¼ teaspoon.
  • Granulated sugar: I preferred using granulated white sugar instead of brown sugar.
  • Salt: Just a pinch unless using unsalted butter.
  • Egg yolk: At room temperature.
  • Vanilla extract: This is best for a classic cookie. Use any flavor extract you would like including almond extract, lemon extract, orange extract and more.
Ingredients for the recipe.

In a large mixing bowl using an electric mixer, cream the butter, sugar and salt until fluffy. Add the yolk then vanilla and beat together. 

The butter creamed in the mixing bowl and the eggs added.

Sift in the flour and combine on low until just combined. Cover the bowl and refrigerate for one hour.

The flour added and mixed to for a dough.

The dough can also be shaped into a log and wrapped and chilled.

The dough made and wrapped.

Remove the dough from the fridge and either slice and bake, roll into golf ball sized balls or roll and cut out with cookie cutters for an easy sugar cookie recipe.

Slicing the dough and cutting out cookies.

Place cookies on a parchment paper lined cookie sheet, flatten slightly if rolled into balls then chill. Bake until lightly golden. Cool on the baking sheet then move to a wire rack to cool completely.

The cookies on a baking sheet before and after. baking.

Mix-in Variations

While this basic cookie dough base is great on its own, you can add your favorite mix-ins! Here are a few favorite combinations:

Mix ins for the cookie recipe.
  • Chocolate chip cookie dough: Add ½ cup semi-sweet chocolate chips, make white chocolate chip cookies, use dark chocolate chips or try chocolate chunk cookies. You can even make M&M cookies!
  • Nuts: Chopped walnuts or pecans add crunch! Or add ½ cup nuts and ¼ chocolate chips for a variation of my chocolate chip walnut cookies.
  • Dried fruit: Try ½ cup dried fruit like cranberries or raisins and chocolate chips for a variation of my chocolate chip fruitcake cookies.
  • Kitchen sink cookies: Add a small bit of anything! Candy bar pieces, nuts, coconut, dried fruit or chocolate chips.
  • Roll in sugar: If you love snickerdoodles, roll the cookie dough balls in cinnamon sugar before baking.
  • Sprinkles: Roll cookie dough balls in whipped egg whites then in sprinkles or jimmies. This is so fun for the holidays!
Cookies on a wire rack.

A ½ cup to ¾ cup are optimal. Have fun and mix and match a few different mix-ins up to ¾ cup. 

Why didn’t my cookies spread?

While it is hard to know exactly why without being in your kitchen, usually the case of cookies not spreading is too much flour. I prefer to use a baking scale for precise measurements or to use a scoop and level method (scoop the flour into the measuring cup to fluff it and then level the top with a knife). 

Why did my cookies spread too much?

If your butter was too soft or if you forgot to chill the dough it can cause the cookies to spread too much. Softened butter is best, not melted butter. Be sure to use an all purpose flour with at least 11% protein. Adhere to the chilling time for the basic cookie dough base and don’t put your cookies into the oven until it is preheated are all tips to prevent cookies from spreading too much. 

How do I know when the cookies are done baking?

For the best soft and chewy texture, it’s best to remove the cookies from the oven when the edges start to appear lightly golden and the centers are still soft and underbaked. Remember, cookies will continue to bake on the hot pan after they are removed. 

Three cookies stacked with one leaning against them.

This basic cookie dough recipe is so easy and delicious, you can make it simple or add in your favourites to make it your own! Enjoy!

  • 2 cups all purpose flour
  • cup +1 tablespoon butter (softened) (166g total, if you double the recipe then double this amount)
  • 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
  • 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!

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.

Calories: 80kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 51mg | Potassium: 12mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 195IU | Vitamin C: 0.01mg | Calcium: 4mg | Iron: 0.4mg

Please leave a comment below or pin it to your Pinterest account!

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Latest Recipes

More Recipes Like This