ONE COOKIE DOUGH, SEVEN POSSIBLE FLAVORS
One Cookie Dough, Seven Possible Flavors takes one deliciously perfect cookie dough base, multiplies it by seven scrumptious flavor options, and bakes up customized cookies that equal one happy crowd!
Provided by The BakerMama
Time 30m
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Line cookie sheets with parchment paper and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the 1 and 1/2 cups butter and sugars until well combined. Beat in the eggs and vanilla.
- With the mixer on low speed, beat in the flour, baking soda and salt until combined.
- Follow directions for how many different cookie flavors you would like to bake to get the correct mix-in measurements based on number of flavors to equally divided dough ratios. Stir together cookie dough and mix-ins until well combined.
- For all 7 cookie flavors, divide the dough base evenly into seven bowls (1/2 cup plus 1 tablespoon per bowl). Then mix one flavor's mix-ins into each bowl. For the snickerdoodle cookies, combine sugar and cinnamon, stir half into the dough and use the rest to roll the cookie dough balls in before placing them on the baking sheet.
- Use a cookie scoop and scoop dough onto the parchment-lined cookie sheets a few inches apart. For small cookies, scoop 1 tablespoon of dough per cookie (84 small cookies). For medium cookies, scoop 2 tablespoons dough per cookie. (42 medium cookies). For large cookies, scoop 3 tablespoons dough per cookie (21 large cookies).
- Garnish each cookie dough scoop with additional toppings for that flavor, if desired.
- Bake for 8-10 minutes, rotating cookie sheets halfway through, until cookies are starting to crisp around the edges are just set on top. Try not to over-bake them if you want them to be chewy.
- Remove cookies from the oven and let them cool on the cookie sheets for 5 minutes before transferring to a cooling rack to let cool completely.
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.
CHOOSE A COOKIE DOUGH
This versatile cookie dough recipe is one not to be without! Great anytime, but especially wonderful during the holidays when you can make up 1 basic dough and use it to make so many different kinds of cookies for your cookie trays for the holidays and gift giving! Please pick the type of cookie you want to bake BEFORE you start baking, because some ingredients will vary depending on which of the 7 versions you choose. Serving Size, Preparation and baking time depends on which kind of cookie you decide to make.
Provided by Lindas Busy Kitchen
Categories Dessert
Time 30m
Yield 18-48 cookies
Number Of Ingredients 8
Steps:
- Basic Directions:
- In a large mixing bowl beat the shortening and butter with a mixer on medium to high speed for 30 seconds.
- Add the brown sugar, granulated sugar and baking soda. Beat until fluffy.
- Add eggs and vanilla, beat until combined.
- Beat or stir in flour.
- Use the dough immediately, or cover and chill for up to 24 hours.
- Drop slightly rounded tablespoon of cookie dough 2 inches apart onto an ungreased cookie sheet.
- Bake at 375°F, for 10-12 minutes, or until the edges are lightly browned.
- Remove the cookies and cool on a wire rack.
- Makes about 48 cookies.
- Fruit Oatmeal Rounds:
- Prepare dough as directed, but substitute 1 cup of rolled oats for 1 cup of flour.
- Stir 1 teaspoon of ground cinnamon into flour mixture.
- Also stir a 6 ounce package of mixed dried fruit bits or raisins into the dough.
- Bake as directed.
- Peanut Butter Buddies:
- Prepare dough as directed, but add 1/2 cup peanut butter along with eggs and vanilla.
- Also, stir a 12 ounce package of peanut butter chips in to dough.
- Bake as directed.
- Malted Milk Treats:
- Prepare dough as directed, but substitute 1/4 cup instant malted milk powder for 1/4 cup of flour.
- Also, stir in 1 1/2 cups chopped-up malt balls into dough.
- Bake as directed.
- Macadamia Mania:
- Prepare dough as directed, but stir 2 cups of coarsely chopped white chocolate baking bar and 3 1/2 ounce of Macadamia nuts into dough.
- Bake as directed.
- Double Chocolate Delights:
- Prepare dough as directed, but substitute 1/3 cup of unsweetened cocoa powder for 1/2 cup of flour.
- Also, stir a 12 ounce package of semi-sweet chocolate chip pieces into dough.
- Bake as directed.
- Chocolate Candy Cookies:
- Prepare dough as directed, but stir 2 cups of candy-coated milk chocolate pieces into dough.
- Bake as directed.
- Super-Chunk Chippers:
- Prepare dough as directed, but stir 1 cup of coarsely chopped semi-sweet chocolate, 1 cup coarsely chopped milk chocolate and 1 cup chopped pecans into the dough.
- Drop dough from a 1/4 cup measuring cup about 4 inches apart onto an ungreased cookie sheet.
- Flatten the cookies slightly with a spoon.
- Bake for 13-15 minutes, or until the edges are slightly browned.
- Make 18 cookies.
- Note:.
- To make a variation in advance, wrap the dough in freezer wrap, and freeze for up to 6 months.
- Before baking, thaw dough overnight in the refrigerator.
- Bake as directed.
EDIBLE COOKIE DOUGH
Our easy cookie dough mixture is totally safe to eat and can be made in minutes. Keep a batch in the fridge, eat it by the spoon, serve it with ice cream, or mould it, shape it and colour it with food dye
Provided by Emma Freud
Categories Treat
Time 15m
Yield Serves 12 (Makes 30-40 balls)
Number Of Ingredients 5
Steps:
- Beat the butter and sugar together, preferably in a mixer. Add the vanilla, ½ tsp salt and the flour, then mix until it looks like breadcrumbs. Keep mixing as you add the milk until it comes together to form a dough. Eat as it is or try one of these flavourings:
- Salted caramel dough: Add 1 tbsp dulce de leche, ½ tsp salt and a handful of dark chocolate chips to the dough and mix well.
- S'more cookie dough: Add 1 tbsp chocolate hazelnut spread, 2 crumbled digestive biscuits, and some mini marshmallows.
- Apple & cinnamon dough: Add some little chunks of dried apple and a sprinkle of cinnamon sugar (1 tsp cinnamon mixed with 1 tbsp soft brown sugar).
- Peanut heaven dough: Add 1 tbsp peanut butter and a handful of sugar-coated chocolate peanuts.
Nutrition Facts : Calories 165 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.4 milligram of sodium
BASIC ADAPTABLE COOKIE DOUGH
A cookie dough you can adapt to suit your needs -- add fruit, flavourings, and other favourite ingredients.
Provided by tilly123cat
Time 45m
Yield Makes Cookies
Number Of Ingredients 0
Steps:
- Cream the butter and sugar together until they're light and fluffy.
- Add the egg yolk and mix well. Then add the flour and salt, and vanilla extract or lemon.
- Now comes the fun part! Add about 50g of whatever other ingredients you like! Good combinations to try are dark chocolate and orange, white chocolate and lemon, and date and pecan. Hundreds and thousands mixed into the dough are really colourful and great for kids!
- Mix the flour and your added extras until it all comes together to form a sticky cookie dough.
- Put the dough onto a floured work surface, and roll into a thick sausage shape. The size of the sausage depends how big you want your cookies: make it long and thin to get the most out, but they'll be smaller.
- Wrap the sausage of cookie dough in clingfilm and leave in the freezer for at least 1 hour. While it's in there, preheat the oven to 190C (375F/Gas mark 6).
- Take the sausage of cookie dough out of the freezer: it should be firmer and easier to cut. Use a sharp knife to slice it, as thick as you like, and put the cookie slices onto a baking sheet, spaced quite far apart. If you need to bake them in more than one batch, wrap the excess dough and put it back into the freezer so it doesn't go soft.
- Bake in the oven for about 15 minutes, then leave to cool. They're great plain, but you can spread each one with a teaspoon of coloured or flavoured icing.
BECEL® ANYTHING GOES COOKIE DOUGH
Start your cookie creations with our Anything Goes Cookie Dough; it's soft and chewy, guaranteed.
Provided by Becel®
Categories Everyday Cooking Quick and Easy Desserts Cookies
Time 19m
Yield 60
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Combine flour, baking soda and salt in medium bowl; set aside.
- Beat Becel® Original margarine with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Add your choice of mix in's (i.e. chocolate chip, dried fruit, seeds, toffee bits, etc.). Drop by tablespoonfuls on ungreased baking sheets, 2-inches (5 cm) apart.
- Bake 7 minutes or until edges are golden. Cool 2 minutes on wire rack; remove cookies from sheets and cool completely.
Nutrition Facts : Calories 58.7 calories, Carbohydrate 6.5 g, Cholesterol 6.2 mg, Fat 3.4 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 0.5 g, Sodium 70.8 mg, Sugar 3 g
PERFECT CUT-OUT COOKIE DOUGH
This recipe always comes out perfect. My toddlers and I make these often. I throw the dough together in the morning and let it sit in the fridge. I take it out at dinner time to let it warm just a bit, and we roll them out and ice them after for dessert. You use different flavors of extract and add spices. For fall, I use maple extract and add cinnamon and nutmeg. I use my mixer to prepare dough and it comes together super easy.
Provided by Sarah Z
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 1h10m
Yield 12
Number Of Ingredients 7
Steps:
- Beat butter and sugar with an electric mixer in a large bowl until smooth. Blend egg and vanilla extract into the butter mixture.
- Stir flour, baking powder, and salt together in a bowl; mix into the butter mixture until just incorporated. Wrap dough in plastic wrap and refrigerate at least 1 hour. Remove from refrigerator and let the dough warm to room temperature.
- Preheat oven to 350 degrees F (175 degrees C).
- Roll dough out onto a flat surface to about 1/4 inch in thickness. Cut dough into shapes with cookie cutters; arrange onto baking sheets.
- Bake cookies until firm in the center, but not yet browning, 8 to 12 minutes. Let cool briefly on baking sheet before transferring to a cooling rack to cool completely.
Nutrition Facts : Calories 135.2 calories, Carbohydrate 17.3 g, Cholesterol 30.8 mg, Fat 6.3 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 3.8 g, Sodium 164.3 mg, Sugar 5.2 g
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- Soften the butter. Butter and margarine at room temperature combine more easily and thoroughly with other ingredients in the dough. Allowing the butter to stand at room temperature for 30 minutes will bring it to the right consistency for mixing.
- Beat butter and shortening. Beat butter or shortening with an electric mixer until smooth. This ensures that the butter or shortening is sufficiently softened and mixes completely with the other ingredients, which eliminates lumps of fat in your homemade cookie dough.
- Add sugar and salt. Beat in the sugar, baking powder and/or baking soda, and salt until the dry ingredients are combined with the butter. Continue to beat until the mixture lightens in color and consistency (this process is called creaming).
- Add eggs and vanilla. Beat in the eggs. If the recipe calls for more than one, add eggs one at a time, beating on medium speed after each addition until all of the streaks of egg have disappeared.
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- Stir in remaining flour. If you are using a handheld mixer, you likely will need to stir in the last of the flour with a wooden spoon or heavy-duty scraper.
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