Vanilla Cookie Dough Recipes

BASIC COOKIE DOUGH

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.

BASIC VANILLA COOKIE DOUGH

Steps:

• Whisk together flour, baking powder, and salt in a large bowl. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low. Add flour mixture, and beat until combined. Proceed with variations:Thumbprints and Ball CookiesShaped Icebox CookiesLayered Icebox CookiesGlazed Spritz CookiesCutout Cookies

GRANDPA'S COOKIES

Steps:

• Cream butter and brown sugar until light and fluffy. Beat in eggs, water and vanilla. In a separate bowl, whisk together remaining ingredients; gradually add to creamed mixture, and mix well. , Shape into two rolls; wrap in plastic. Chill 4 hours or overnight. , Preheat oven to 375°. Cut rolls into 1/4-in. slices; place 2 in. apart on greased baking sheets. Bake until lightly browned, 8-10 minutes. Remove to wire racks to cool.

VANILLA COOKIE DOUGH

Steps:

• Sift the flour, baking powder, and salt into a mixing bowl and set aside.
• Beat the butter in the bowl of a standing mixer fitted with a paddle attachment at high speed until it is light and fluffy, about 3 minutes.
• Add the brown sugar, crumbling it with your hands as you add it to get rid of any lumps. Mix on medium-high speed until smooth, about 1 minute. Scrape down the sides and bottom of the bowl with a rubber spatula halfway through mixing to ensure that the butter and sugar are well mixed.
• Add the egg and vanilla and mix until combined. Again, scrape down the sides and bottom of the bowl to make sure that the ingredients are incorporated.
• Add approximately half the flour mixture and mix on low speed just until the flour is incorporated, about 30 seconds. Repeat with the remaining flour. Scrape down the sides and bottom of the bowl to ensure the flour is fully incorporated.
• Empty the dough onto a floured surface and gently push it together. Divide the dough in half and form each half into a flat disk 1 to 2 inches thick. Wrap each disk in plastic wrap and let it chill in the refrigerator for at least 1 hour or up to 3 days.
• Once the dough has chilled, it can be rolled and used as directed (see Rolling Dough, page 10), or frozen in sheets (wrapped tightly on a sheet pan or piece of cardboard with plastic wrap) until needed or up to 2 months.
• Cut and bake rolled dough as directed.
• Molasses is what makes brown sugar brown, but when it is exposed to air, it can lose its moisture and harden the sugar. To mitigate against this problem, try transferring leftover brown sugar from the box into a resealable plastic freezer bag and then storing the bag inside an airtight container. If your brown sugar hardens, you can soften it by microwaving it on high for 30 seconds, then crumble it with your hands and use it immediately. If the sugar is still hard or chunky after microwaving, discard it.