New This Month

All-in-One Cookie Dough

48

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.

  • Yield: Makes about 30

Source: Everyday Food, December 2008

Ingredients

  • 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)

Directions

  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.

Cook's Notes

To make ahead: Refrigerate up to 2 weeks, or freeze up to 3 months.

Reviews Add a comment

  • 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.
    Reply
  • 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!!!
    Reply
  • MS12108441
    6 JUN, 2011
    no comment
    Reply
  • llrosie810
    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 Martha.
    Reply
  • 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!
    Reply
  • bibliobethica
    11 JAN, 2009
    I have substituted almond extract, but I only used 1/4 t. It can overpower the cookie.
    Reply
  • 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!
    Reply
  • sweetyetfiesty
    26 DEC, 2008
    aggs = eggs (I am still struggling to catch up from yesterday))
    Reply
  • sweetyetfiesty
    26 DEC, 2008
    How much applesauce do you use to substitute for how many aggs?
    Reply
  • bibliobethica
    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.
    Reply