Best 3 Universal Cookie Dough Recipes

Indulge in the delightful world of cookies with our comprehensive guide to universal cookie dough! Embark on a culinary journey as we explore a diverse collection of cookie recipes, each offering a unique taste and texture to satisfy every palate. From classic chocolate chip cookies, known for their gooey chocolate morsels, to the timeless oatmeal raisin cookies, packed with chewy oats and plump raisins, our recipes cater to every cookie enthusiast. Discover the secrets behind achieving perfectly crisp edges and a soft, chewy center in our chocolate crinkle cookies. Experience the delightful combination of sweet and tangy in our lemon crinkle cookies, where a burst of citrus flavor complements the rich cookie dough. For a touch of elegance, our almond biscotti offers a crunchy texture and a nutty aroma that pairs perfectly with a warm cup of coffee or tea. And for those who prefer a gluten-free option, our gluten-free chocolate chip cookies provide the same irresistible taste and texture without compromising on indulgence. Prepare to embark on a baking adventure that will leave your taste buds dancing with joy!

Let's cook with our recipes!

ONE COOKIE DOUGH, SEVEN POSSIBLE FLAVORS

One Cookie Dough, Seven Possible Flavors image

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

Ingredients

1 and 1/2 cups (3 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar (light or dark)
2 large eggs
1 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Chocolate Chip - 1/3 sup chocolate chips
Peanut Butter - 2 tablespoons peanut butter
Oatmeal Cranberry Pecan - 3 tablespoons rolled oats, 2 tablespoons dried cranberries, ¼ teaspoon cinnamon and 2 tablespoons chopped pecans
White Chocolate Macadamia Nut - 3 tablespoons chopped macadamia nuts and 3 tablespoons white chocolate chips
Monster Cookies - 3 tablespoons rolled oats, 2 tablespoons mini M&Ms, 2 tablespoons peanut butter, and 2 tablespoons chocolate chips
Snickerdoodle - 1 and ½ tablespoons sugar and 1/4 teaspoon cinnamon (combine sugar and cinnamon, stir half into the dough and use the rest to roll the cookie dough balls in before baking)
Chocolate Chocolate Chip - 1 and ½ tablespoons unsweetened cocoa powder and ¼ cup chocolate chips

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.

EDIBLE COOKIE DOUGH

Edible Cookie Dough image

Have you ever just wanted to eat cookie dough that you are about to put in the oven, then thought better of it because you didn't want to get Salmonella poisoning? Well now you can! This cookie dough is just for eating. I have made this with friends before and they said that they loved the taste. So do I. The leftovers will keep in the freezer for up to 3 months.

Provided by Kala McKay

Categories Desserts Cookies No-Bake Cookie Recipes

Time 10m

Yield 8

Number Of Ingredients 8

Ingredients

¾ cup packed brown sugar
½ cup butter
1 teaspoon vanilla extract
½ teaspoon salt
1 cup all-purpose flour
2 tablespoons milk
½ cup milk chocolate chips
½ cup mini chocolate chips

Steps:

Combine brown sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in vanilla extract and salt. Add flour; mix until a crumbly dough forms. Mix in milk. Fold in milk chocolate chips and mini chocolate chips.

Nutrition Facts : Calories 348.2 calories, Carbohydrate 45.5 g, Cholesterol 34.3 mg, Fat 18.5 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 11.4 g, Sodium 253.5 mg, Sugar 31.8 g

ALL-IN-ONE COOKIE DOUGH

All-in-One Cookie Dough image

The secret to sensational batches is an all-in-one dough. Mix it in 10 minutes, shape it, top it, and bake it. Use this dough to make our Pretzel Cookies, Icebox Cookies, Jam-Stripe Cookies, and Drop Cookies.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Vegetarian Recipes

Yield Makes about 30

Number Of Ingredients 6

Ingredients

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
1/2 teaspoon salt
2 large egg yolks
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour (spooned and leveled)

Steps:

In a large bowl, using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add yolks, one at a time, scraping the bowl after each addition. Add vanilla. With mixer on low, add flour; mix just until combined. Wrap in plastic; chill until firm, about 1 hour.
Citrus or Spice: Whisk 1 tablespoon grated lemon, lime, or orange zest (or a combination), or 1 tablespoon pumpkin-pie spice into the flour before adding it to the butter mixture.

Nutrition Facts : Calories 115 g, Fat 7 g, Protein 1 g

Tips:

Use high-quality ingredients for the best results.
Make sure your butter and eggs are at room temperature before you start baking.
Don't overmix the dough, or your cookies will be tough.
Chill the dough for at least 30 minutes before baking, or your cookies will spread too much.
Bake the cookies at the correct temperature and for the correct amount of time. Over-baking will make them dry and crumbly.
Let the cookies cool completely before you store them. This will help them keep their shape and texture.

Conclusion:

This universal cookie dough recipe is a great starting point for a variety of delicious cookies. With a few simple changes, you can create cookies that are soft and chewy, crispy and crunchy, or anything in between. So get creative and experiment with different flavors and add-ins to find your perfect cookie recipe. Note: This is an AI-generated response. Please review the content before using it.