BASIC VANILLA COOKIE DOUGH
For tinted cookies, add drops of gel-paste food coloring once the flour is incorporated. If you'd like to try a variation, see what ingredients to add: Spice Cookie Dough, Chocolate Cookie Dough, Citrus Cookie Dough.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Whisk together flour, baking powder, and salt in a large bowl. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low. Add flour mixture, and beat until combined. Proceed with variations:Thumbprints and Ball CookiesShaped Icebox CookiesLayered Icebox CookiesGlazed Spritz CookiesCutout Cookies
3 IN 1 VANILLA COOKIE DOUGH
This dough is used to make Chocolate Chip Walnut, Coconut, and Chocolate Butter cookies. I don't know where this recipe came from, my mom got it from some magazine about 18 years ago. To try out all 3 variations at once, triple the ingredients, then divide the dough into thirds.
Provided by Aries_87
Categories Dessert
Time 30m
Yield 2 dozen
Number Of Ingredients 11
Steps:
- Base Cookie dough:.
- Combine butter, light brown sugar, sugar, baking powder, vanilla and egg.
- gradually stir in flour.
- For Chocolate Chip Walnut: preheat oven to 375*F.
- Stir in semi sweet mini chocolate chips and chopped walnuts.
- Drop by tsp amounts onto cookie sheet.
- Bake 10-12 minutes.
- For Chocolate Butter: preheat oven to 375*F.
- Stir in melted chocolate chips.
- Drop by tsp amounts onto cookie sheets.
- Bake 10-12 minutes.
- For Coconut: preheat oven to 350*F.
- Add 1 C coconut to dough.
- Roll tsp amounts into balls.
- Roll balls into remaining coconut.
- Place onto cookie sheets.
- Bake 12-15 minutes.
Nutrition Facts : Calories 2241, Fat 137.3, SaturatedFat 74.7, Cholesterol 227.8, Sodium 635.2, Carbohydrate 256.2, Fiber 16, Sugar 172.4, Protein 26.2
ALL-IN-ONE COOKIE DOUGH
The secret to sensational batches is an all-in-one dough. Mix it in 10 minutes, shape it, top it, and bake it. Use this dough to make our Pretzel Cookies, Icebox Cookies, Jam-Stripe Cookies, and Drop Cookies.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes about 30
Number Of Ingredients 6
Steps:
- In a large bowl, using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add yolks, one at a time, scraping the bowl after each addition. Add vanilla. With mixer on low, add flour; mix just until combined. Wrap in plastic; chill until firm, about 1 hour.
- Citrus or Spice: Whisk 1 tablespoon grated lemon, lime, or orange zest (or a combination), or 1 tablespoon pumpkin-pie spice into the flour before adding it to the butter mixture.
Nutrition Facts : Calories 115 g, Fat 7 g, Protein 1 g
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
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 cups.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. 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 more flour if necessary. Divide dough into four 2-cup portions. Refrigerate, covered, until needed., 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.
Nutrition Facts : Calories 98 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 91mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
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- Working with a stand mixer fitted with a paddle attachment, or in a large bowl with a hand mixer, beat the butter, sugar, and salt together on medium speed until smooth and creamy, about 3 minutes.
- Still working on low speed, add the flour in 3 to 4 additions, beating only until it is almost incorporated each time before adding more; scrape down the sides and bottom of the bowl a couple of times as you work and then continue to mix until the flour has disappeared into the dough.
- The dough is ready to be divided (if needed) and scooped or rolled. See my book for suggestions.
- Or if you'd like to make plain cookies, divide the dough into quarters and shape each piece into a disk. Working with one disk at a time, place the dough between pieces of parchment paper and roll it to a thickness of 1/4 inch.
- To bake, position the oven racks to divide the oven into thirds, and heat to 350° F. Line two baking sheets with parchment paper or Silicone mats.
- Working with one disc at a time, peel away the paper on both sides of the dough and return the dough to one piece of paper. Use a 2-inch-diameter cookie cutter (change the size, knowing that the yield will change with it) to cut out as many cookies as you can and place them on the lined baking sheets about 1 1/2 inches apart.
- Bake the cookies for 19 to 21 minutes, rotating the sheets from front to back and top to bottom at the 10-minute mark, until they are golden brown around the edges and on the bottom.
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