Basic Sugar-Cookie Dough
Here's one of the best-kept secrets of professional bakers: It takes only one cookie dough to produce a beautiful assortment of holiday cookies. Use this dough to make Santa's Snowflakes, Orange Spritz, Chocolate-Raspberry Thumbprints, and Hawaiian Snowballs.
- Yield: Makes enough for our 4 varieties of cookies
Photography: Antonis Achilleos
Source: Martha Stewart Living, December 2003
- 2 cups (4 sticks) unsalted butter, room temperature
- 2 cups sugar
- 2 large eggs
- 2 tablespoons pure vanilla extract
- 2 teaspoons salt
- 5 cups all-purpose flour
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on high speed until light and fluffy, about 5 minutes. Add eggs, vanilla, and salt; mix on medium speed until combined. With mixer on low speed, add flour in 2 batches, mixing just until incorporated.
Divide dough into 4 equal portions. Place each on a piece of plastic wrap; flatten into disks. Wrap in plastic wrap; refrigerate until firm, at least 2 hours or up to 1 week.