Basic Butter Cookie Dough

This Basic Butter Cookie Dough will come very handy this Cookie Season. It is One Cookie Dough that can be used to make multiple assorted cookies of your choice. A quick fuss free way to make your Cookie Gift box too!

What is Basic Butter Cookie Dough

We all need one cookies dough recipe in our life for days when you don’t want to scroll through your phone for ideas. This is my go-to cookie dough.

The base cookie dough recipe is buttery and can be used to make pipped cookies. You can then change the texture by adding extra flour so it can be rolled to make sugar cut out cookies.

Make a big batch but of different varieties. You don’t have to restrict to just these 4 different types of cookies I shared here.

Add the flavor you like and give your own little twist to make it special for you.

Assorted Basic Butter Cookies (One Cookie Dough Makes 4 Cookies! )

Watch the full video in my YouTube Channel!

Does the Basic Butter Cookie Dough use EGG?

This time I used one egg yolk, but I have made the exact same cookie dough with any egg in it. So, you can absolutely discard it if you don’t want to use egg.

Storing the Dough

You can definitely store the cookie dough in the freezer for up to 3 months. Just take it out and thaw for some time so it becomes easy to roll and cut or pipe. 

Assorted Basic Butter Cookies (One Cookie Dough Makes 4 Cookies! )

One Cookie Dough Makes 4 Different Kind of Cookies

 I used the base cookie dough and added extra ingredients to prepare the different kind of cookies.

Pipped Butter Cookies/Biscuits

The base butter dough is pipped on a cookie sheet and baked to crumbly butter cookies. I then dipped the baked cookies in melted chocolate and added some sprinkles on top.

Nuts and Rosemary Cookies

Walnut and rosemary is my favorite combination. I added chopped walnut, raisins, and fresh rosemary to the base cookie dough along with some almond flour. Rolled and let it chill again. Then slice and bake.

Spiced Cocoa Cookies

We all love chocolate cookies, but a hint of spices like ginger and cinnamon adds the perfect warmth to the cookies. Added extra flour to get the right texture, then sliced it into tiny bite size. After baking, drizzled some melted chocolate on top.

Vanilla Sugar Cookies

I wanted a hint of red in the cookie collection, so kept it simple with vanilla flavor and added red food color along with little bit of all-purpose flour to get the texture. Then shaped it into Linzer cookies.

Once baked and cooled, I used melted chocolate for the filling. You can use jam too.

Assorted Basic Butter Cookies

These are 4 simple cookies I made using the same cookie dough. It all came together very effortlessly.

KEY NOTES

As you make the dough, it might feel sticky but avoid adding too much flour. Just put the dough in the fridge which will solidy the butter and will make it easy for you to handle the dough.

Also after rolling and cutting out the cookies, place it back in the refrigerator for a while before you place it in the hot oven. This will help retain the shape.

CLICK TO TRY MORE COOKIES TO TRY THIS HOLIDAY SEASON!

I am sure you can come up with several different flavors to add inthe same dough. As youc an see in the video, making the base dough is super quick.

Basic Butter Cookie Dough

Basic Butter Cookie Dough

Yield: 4 different types of assorted cookies

Ingredients

for the base cookie dough (this will be used to prepare pipped butter cookies)

  • 2 sticks butter (1/2 cup) - kept softened at room temperature (NOT MELTED)
  • 3/4 cup granulated white sugar
  • 1 egg yolk (optional)
  • 1 and 1/2 cup all purpose flour
  • 1/2 teaspoon salt

For Nuts and Raisins Rosemary Cookies

  • 1/4 cup walnut
  • 1/4 cup raisins
  • 2 tablespoons finely chopped fresh rosemary
  • 1/3 cup almond flour

For Spiced Cocoa Cookies

  • 1/4 cup all purpose flour
  • 1 teaspoon ginger powder
  • 1 teaspoon cinnamon powder
  • 2 tablespoons cocoa powder

For Vanilla Sugar Cookies

  • 1/4 cup all purpose flour
  • 1 teaspoon vanilla extract or essence
  • red food color (optional)

Other ingredients

  • Melted dark choclate and sprinkles to decorate the cookie
  • Youc an use salted caramel or jam too

Instructions

I used the stand mixer with the paddle attachment to prepare the base cookie dough. You can use a mixing bowl with a ruber spatula too.

To the mixing bowl add the butter and sugar and give a mix to incoporate the sugar. Then add the egg yolk if using and mix again.

Add the flour with the salt and mix to form a buttery mixture. Not not knead or over mix. Just make sure there are no dry flour bits. The base dough is ready and it will be a wet sticky dough.

Divide the base dough into rough four portions.

For the butter cookies, just take the first portion and put it on a pipping bag and pipe it to the cookie sheet. You can use a zip lock bag too. Shape as per your desire. Keep the cookie sheet in the refrigerator while we prepare the rest of the cookies.

KEEP IN MIND THAT THESE BUTTER COOKIES NEEDS TO KEPT COLD UNTIL YOU PLACE IN THE HOT OVEN OR ELSE THE BUTTER WILL MELT AND THE COOKIE WILL SPREAD WITHOUT MAINTAINING ANY SHAPE.

For the nuts raisins and rosemary cookie add the almond flour to the base cookie dough and give a mix using a rubber spatula. Then drop the roughly chop the walnut, raisins and rosemary and using your hand mix it aorund. Do not knead. Just form a dough and then roll it to form a log. Wrap it in clear wrap and place it in the freezer for 30 minutes.

For the Spiced Cocoa Cookies place all the ingredients mentioned in the ingredients list to the base cookie dough and once again without kneading just form a smooth dough. Wrap it in clear wrap and flatten it a little so it becomes easy to roll later. Place it in the freezer for 30 minutes.

For the Vanilla Sugar Cookie once again add all the ingredients mentioned in the ingredient list to the base dough and mix to form a smooth dough. Wrap in a clear wrap, flatten it gentlly and place in the freezer for 30 minutes.

Letting the dough stay in the freezer will make it easy for you to roll and cut out the cookies. (DON'T SKIP THIS STEP)

Take out the rolled nuts and rosemary cookie dough. Unbwrap and then slice it into your desired thickness. You might have to shape it gently with you hand for a finer edge. Then place it next to the butter cookies that you had piped earlier to a cookie sheet. Place the cookie sheet back in the refrigerator.

Roll the spiced cocoa cookie dough and I sliced it into tiny bite size rectangle and once again placed it next to the other cookies on the cookie sheet. Place the cookie sheet back in the refrigerator.

Repeat the process for the Vanilla Sugar Cookie. I shaped the vanilla cookies into circles so I could make sandwich cookies (WATCH THE FULL VIDEO)

Once all the cookies are cut out and resting in the refrigerator. Preheat the oven to 375 F

Bake the cookies for 13 minutes. For the cookies that are shaped bigger might take close to 20 minutes

Let the cookies cool down completely on a wire rack before you decorate with melted chocolate.

Notes

Keep in ming that butter needs to be kept cold all the time so it's easy to roll and cut. Also you need to keep the cut out cookies in the refrigerator before you bake it. Cold cookies retains shape as it bakes.

Vanilla Sugar Cookies
Spiced Cocoa Cookies
Did you enjoy this Basic Butter Cookie Dough? Share your creation by tagging @playfulcooking on Instagram with the #playfulcooking and I will re-share in my story!

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