Basic Cookie Dough
140 COOKIES
Make a batch of this easy and basic cookie dough to make at least 8 different types of homemade Christmas cookies!
Equipment
Ingredients
- 7½ cups (950g) all purpose flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 2½ cups (565g) unsalted butter softened to room temperature, 5 sticks in total
- 2 cups granulated sugar
- 2 large eggs at room temp
- ¼ cup (60ml) milk
- 1 teapsoon pure vanilla extract
Instructions
- If you're planning to bake right away, then preheat the oven to 350°F/180°C.
- In a bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
- In the bowl of a stand mixer, cream together the butter and sugar (here's how to do it). Add the egg, vanilla extract and milk, and beat again until well combined.
- Add the dry ingredients to the wet ingredients, and mix again until just combined. Do not overmix the cookie dough.
- Divide into 4 portions, cover with plastic wrap, and chill or freeze until you're ready to use or start shaping and baking!
- When ready to bake, if making small 1 tablespoon size cookies, bake at 350°F/180°C until the bottom of the cookie is golden brown (about 8 minutes).
Notes
- You can easily halve the recipe if you like, or double it.
- I divide the dough into 4 portions, and then divide each into 2 portions to make 8 types of cookies.
- Yield: The total weight of the dough is around 5 pounds (2.2kg), and makes over 140 small cookies.
- I used this cookie dough to make: Soft chocolate chip cookies, M&M cookies, sprinkle cookies, snickerdoodles, hidden kiss cookies, jam thumbprints, Iced cookies, and cut-out sugar cookies
Nutrition
Serving: 1cookie | Calories: 66kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 22mg | Potassium: 10mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 106IU | Calcium: 10mg | Iron: 0.3mg
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