Best Basic Sugar Cookie Dough Recipes

Basic Sugar-Cookie Dough image

Provided by Martha Stewart

Yield Makes enough for our 4 varieties of cookies

Number Of Ingredients 6

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

Steps:

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.

Basic Sugar Cookie Dough image

Provided by Food Network

Time 1h40m

Yield about 15 cookies

Number Of Ingredients 6

1 stick unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
2 cups sifted all-purpose flour
1/4 teaspoon salt

Steps:

Cream butter and sugar with an electric mixer until pale and fluffy (1 to 2 minutes). Add egg and vanilla and continue beating until mixture looks smooth (2 minutes). Incorporate flour and salt into butter mixture in low speed. Scrape down sides if bowl. Shape into 2 disks. Wrap disks in plastic wrap and refrigerate until firm, 45 to 60 minutes.
Roll out, cut into desired shapes and bake in a preheated 350-degree oven on lightly greased cookie sheets for 8 to 10 minutes.

Basic Sugar Cookie Dough from Good Housekeeping image

Provided by arizonabayer

Categories Dessert

Time 2h

Yield 50-60 cookies

Number Of Ingredients 7

Steps:

On waxed paper, combine flour, baking soda, and salt.
In large bowl, with mixer on medium speed, beat butter and sugar 1 minute or until creamy, occasionally scraping bowl with rubber spatula. Add egg and vanilla, beat until well mixed. Reduce speed to low; gradually beat in flour mixture just until blended, occasionally scraping bowl. **This recipe calls for butter with no substitutions because the butter not only gives the best flavor, but also makes the dough more manageable. Margarines and spreads are too soft to produce a dough that can be rolled easily.
Cover with plastic wrap; refrigerate 1 hour for easier handling.
Heat oven to 400*.
Lightly flour your rolling surface, roll out 1/3 of the dough at a time. Keep remaining dough refrigerated.
Place cut cookies about an inch apart on ungreased cookie sheets.
Bake 5 to 9 minutes or until edges are lightly golden brown. Remove immediately from cookie sheets place onto cooling racks.