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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 pretzel cookies, icebox cookies, jam-striped cookies, and drop cookies.

  • Yield: Makes about 30
All-in-One Cookie Dough

Source: Everyday Food, December 2008


  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups all-purpose flour (spooned and leveled)


  1. 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.

  2. 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.

Reviews (24)

  • nanniebaker 8 Sep, 2011

    sounds great and can't wait to try... To themadhatter: Directions

    On a large piece of parchment or waxed paper, gently form 1/2 recipe all-in-one cookie dough into an 8-inch log.

    Fold one short end of paper over log; wedge a baking sheet against log. Holding other end of paper at an angle, push baking sheet against log while pulling on paper, creating a smooth, compact log.

    Preheat oven to 350 degrees. Gently roll log in desired topping to coat; wrap in parchment. Refrigerate until firm, at least 2 hours.

    Unwrap log, and place on a cutting board. Using a serrated knife, slice into 1/4-inch-thick rounds.

    Place rounds on parchment-lined baking sheets, 1 inch apart. Bake until pale golden, 13 to 15 minutes, rotating sheets halfway through.

  • themadhatter 22 Jun, 2011

    OK... so the dough tastes really really good, but now what. The rest of the instructions are missing. How long do I bake them and at what temp? The jelly stripes look great, but how do I do it? Are there links to other recipes or instructions? That would be nice. I have the dough finished I guess I'll just have to ad-lib. Not funny!!!

  • phpit 6 Jun, 2011

    no comment

  • lady bug02 19 Dec, 2010

    This is an excellent recipe. I made linzer cookies and candy cane shaped cookies dipped in chocolate and crushed nuts.
    The variations are endless but most importantly, they taste
    so good. This is a go-to recipe for every occasion. Thanks

  • tmaeda1 16 Jun, 2009

    These are my go-to cookies. I've made the thumbprint cookies with many different kinds of jam and Nutella and everyone loves them. The recipe is so easy and quick. A favorite!

  • eayc 11 Jan, 2009

    I have substituted almond extract, but I only used 1/4 t. It can overpower the cookie.

  • suehults 1 Jan, 2009

    Used 1/2 white whole wheat and 1/2 unbleached white flour (both King Arthur brand), dough easy to work, makes exactly what is indicated for various kinds, used recipe from magazine and have not compared online recipe for accuracy. Pretzels with lemon rind, sprinkled coarse sugar and the thumb print with raspberry preserves will be added to our favorites. Delicious, easy and quick!

  • sweetyetfiesty 26 Dec, 2008

    aggs = eggs (I am still struggling to catch up from yesterday))

  • sweetyetfiesty 26 Dec, 2008

    How much applesauce do you use to substitute for how many aggs?

  • eayc 23 Dec, 2008

    I use salted butter and they were perfect. We made cookie candy canes with half red and half white dough. Wtih the extra dough, I rolled it and made cut-outs. I will use this recipe often! It's easy to work with and tastes delicious.

  • smd1227 16 Dec, 2008

    Twiddlebug, applesauce is an excellent substitute for eggs in a dessert recipe.

    As for salted vs. unsalted butter, I prefer to use unsalted. However, when I run out - which is rare - I use salted butter

  • cerulean 15 Dec, 2008

    Unsalted butter has a lower moisture content which improves the quality of the product whether it's cookies, cake or pastry.

  • picksuptoys 15 Dec, 2008

    I believe unsalted butter is used in order to perfectly control the amount of salt in a recipe. Some brands of butter are much saltier than others.
    I like the little extra, too, but I've also had cookies that were too salty.

  • rsleister 15 Dec, 2008

    ellysun, as you've probably noticed, martha only uses the best and freshest of ingredients. unsalted butter is called for because it is typically fresher, as salt acts as a preservative (therefore, in theory, salted butter may have been sitting on that shelf longer). however, i don't always follow this rule - if i know my salted butter is fresh then i use it! no biggie - a tiny bit of extra salt actually makes cookies taste better if you ask me ; )

  • ellystudio 15 Dec, 2008

    This recipe is another example of using unsalted butter and adding salt. Can someone please explain this? Is there some other benefit to unsalted butter? Thanks :)

  • giaseven 15 Dec, 2008

    to replace eggs you can use a product call Egg Replacer found at nicer grocery stores like Central Market if you are in Texas

  • GypsieAnn 15 Dec, 2008

    Use a tablespoon of vinegar instead of eggs. It works great, you won't miss the eggs. Add a little extra milk or water to desired consistancy to replace the moisture you would get from the eggs.

  • sandyg 10 Dec, 2008

    It is the milk protein that causes dairy allergies. Eggs are not dairy products. If there is a true egg allergy, use an egg substitute bought in most health food stores. If the allergy is to milk protein, you can substitute the butter for a margarine that doesn't have milk in it. We use Earth Balance, which I buy in a health food store ( like Whole Foods). it works great in baking. It gets very soft quickly so you may wan to refrigerate the dough before you work with it. Good luck!

  • twiddlebug 10 Dec, 2008

    What do you substitute eggs with for dairy allergies? just curious

  • janetlb 9 Dec, 2008

    We also have dairy allergies in our familys. I substitute an olive oil based margarine for butter and rice milk for cows milk in my all my baking. You would never know any different in the taste testing!

  • jennstdenis 9 Dec, 2008

    Of course!

  • jennstdenis 9 Dec, 2008

    Of course!

  • Debbie132 9 Dec, 2008

    Can Almond Extract be used instead of Vanilla?

  • chattycathy 9 Dec, 2008

    since my granddaughter has a milk allergy, i was wondering if i would be able to substitute crisco instead of the butter

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