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All-in-One Cookie Dough
Recipe Summary
Yield: Makes about 30
Ingredients
Ingredient Checklist
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)
Cook's Notes
To make ahead: Refrigerate up to 2 weeks, or freeze up to 3 months.
Gallery
All-in-One Cookie Dough
Recipe Summary
Yield: Makes about 30
Gallery
All-in-One Cookie Dough
All-in-One Cookie Dough
All-in-One Cookie Dough
Recipe Summary
Yield: Makes about 30
Recipe Summary
Yield: Makes about 30
Yield: Makes about 30
Makes about 30
Ingredients
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)
Directions
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.
Cook's Notes
To make ahead: Refrigerate up to 2 weeks, or freeze up to 3 months.
Cook’s Notes
To make ahead: Refrigerate up to 2 weeks, or freeze up to 3 months.
Reviews (24)
Add Rating & Review
48 Ratings
5 star values:
13
4 star values:
9
3 star values:
14
2 star values:
9
1 star values:
3
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Reviews (24)
Add Rating & Review
48 Ratings
5 star values:
13
4 star values:
9
3 star values:
14
2 star values:
9
1 star values:
3
Add Rating & Review
48 Ratings
5 star values:
13
4 star values:
9
3 star values:
14
2 star values:
9
1 star values:
3
48 Ratings
5 star values:
13
4 star values:
9
3 star values:
14
2 star values:
9
1 star values:
3
48 Ratings
5 star values:
13
4 star values:
9
3 star values:
14
2 star values:
9
1 star values:
3
- 5 star values:
- 13
- 4 star values:
- 9
- 3 star values:
- 14
- 2 star values:
- 9
- 1 star values:
- 3
Martha Stewart Member
Rating: Unrated
09/08/2011
sounds great and can't wait to try... To themadhatter: Directions
On a large piece of parchment or waxed paper, gently form 1/2 recipe all-in-one cookie dough into an 8-inch log.
Fold one short end of paper over log; wedge a baking sheet against log. Holding other end of paper at an angle, push baking sheet against log while pulling on paper, creating a smooth, compact log.
Preheat oven to 350 degrees. Gently roll log in desired topping to coat; wrap in parchment. Refrigerate until firm, at least 2 hours.
Unwrap log, and place on a cutting board. Using a serrated knife, slice into 1/4-inch-thick rounds.
Place rounds on parchment-lined baking sheets, 1 inch apart. Bake until pale golden, 13 to 15 minutes, rotating sheets halfway through.
Martha Stewart Member
Rating: Unrated
06/22/2011
OK... so the dough tastes really really good, but now what. The rest of the instructions are missing. How long do I bake them and at what temp? The jelly stripes look great, but how do I do it? Are there links to other recipes or instructions? That would be nice. I have the dough finished I guess I'll just have to ad-lib. Not funny!!!
Martha Stewart Member
Rating: Unrated
06/06/2011
no comment
Martha Stewart Member
Rating: Unrated
12/19/2010
This is an excellent recipe. I made linzer cookies and candy cane shaped cookies dipped in chocolate and crushed nuts.
The variations are endless but most importantly, they taste
so good. This is a go-to recipe for every occasion. Thanks
Martha.
Martha Stewart Member
Rating: Unrated
06/16/2009
These are my go-to cookies. I've made the thumbprint cookies with many different kinds of jam and Nutella and everyone loves them. The recipe is so easy and quick. A favorite!
Martha Stewart Member
Rating: Unrated
01/11/2009
I have substituted almond extract, but I only used 1/4 t. It can overpower the cookie.
Martha Stewart Member
Rating: Unrated
01/01/2009
Used 1/2 white whole wheat and 1/2 unbleached white flour (both King Arthur brand), dough easy to work, makes exactly what is indicated for various kinds, used recipe from magazine and have not compared online recipe for accuracy. Pretzels with lemon rind, sprinkled coarse sugar and the thumb print with raspberry preserves will be added to our favorites. Delicious, easy and quick!
Martha Stewart Member
Rating: Unrated
12/26/2008
aggs = eggs (I am still struggling to catch up from yesterday))
Martha Stewart Member
Rating: Unrated
12/26/2008
How much applesauce do you use to substitute for how many aggs?
Martha Stewart Member
Rating: Unrated
12/23/2008
I use salted butter and they were perfect. We made cookie candy canes with half red and half white dough. Wtih the extra dough, I rolled it and made cut-outs. I will use this recipe often! It's easy to work with and tastes delicious.
Martha Stewart Member
Rating: Unrated
12/16/2008
Twiddlebug, applesauce is an excellent substitute for eggs in a dessert recipe.
As for salted vs. unsalted butter, I prefer to use unsalted. However, when I run out - which is rare - I use salted butter
Martha Stewart Member
Rating: Unrated
12/15/2008
Unsalted butter has a lower moisture content which improves the quality of the product whether it's cookies, cake or pastry.
Martha Stewart Member
Rating: Unrated
12/15/2008
I believe unsalted butter is used in order to perfectly control the amount of salt in a recipe. Some brands of butter are much saltier than others.
I like the little extra, too, but I've also had cookies that were too salty.
Martha Stewart Member
Rating: Unrated
12/15/2008
ellysun, as you've probably noticed, martha only uses the best and freshest of ingredients. unsalted butter is called for because it is typically fresher, as salt acts as a preservative (therefore, in theory, salted butter may have been sitting on that shelf longer). however, i don't always follow this rule - if i know my salted butter is fresh then i use it! no biggie - a tiny bit of extra salt actually makes cookies taste better if you ask me ; )
Martha Stewart Member
Rating: Unrated
12/15/2008
This recipe is another example of using unsalted butter and adding salt. Can someone please explain this? Is there some other benefit to unsalted butter? Thanks :)
Martha Stewart Member
Rating: Unrated
12/15/2008
to replace eggs you can use a product call Egg Replacer found at nicer grocery stores like Central Market if you are in Texas
Martha Stewart Member
Rating: Unrated
12/15/2008
Use a tablespoon of vinegar instead of eggs. It works great, you won't miss the eggs. Add a little extra milk or water to desired consistancy to replace the moisture you would get from the eggs.
Martha Stewart Member
Rating: Unrated
12/10/2008
It is the milk protein that causes dairy allergies. Eggs are not dairy products. If there is a true egg allergy, use an egg substitute bought in most health food stores. If the allergy is to milk protein, you can substitute the butter for a margarine that doesn't have milk in it. We use Earth Balance, which I buy in a health food store ( like Whole Foods). it works great in baking. It gets very soft quickly so you may wan to refrigerate the dough before you work with it. Good luck!
Martha Stewart Member
Rating: Unrated
12/10/2008
What do you substitute eggs with for dairy allergies? just curious
Martha Stewart Member
Rating: Unrated
12/09/2008
We also have dairy allergies in our familys. I substitute an olive oil based margarine for butter and rice milk for cows milk in my all my baking. You would never know any different in the taste testing!
Martha Stewart Member
Rating: Unrated
12/09/2008
Of course!
Martha Stewart Member
Rating: Unrated
12/09/2008
Can Almond Extract be used instead of Vanilla?
Martha Stewart Member
Rating: Unrated
12/09/2008
since my granddaughter has a milk allergy, i was wondering if i would be able to substitute crisco instead of the butter
Martha Stewart Member
Rating: Unrated
09/08/2011
sounds great and can't wait to try... To themadhatter: Directions
On a large piece of parchment or waxed paper, gently form 1/2 recipe all-in-one cookie dough into an 8-inch log.
Fold one short end of paper over log; wedge a baking sheet against log. Holding other end of paper at an angle, push baking sheet against log while pulling on paper, creating a smooth, compact log.
Preheat oven to 350 degrees. Gently roll log in desired topping to coat; wrap in parchment. Refrigerate until firm, at least 2 hours.
Unwrap log, and place on a cutting board. Using a serrated knife, slice into 1/4-inch-thick rounds.
Place rounds on parchment-lined baking sheets, 1 inch apart. Bake until pale golden, 13 to 15 minutes, rotating sheets halfway through.
Rating: Unrated
Rating: Unrated
06/22/2011
OK... so the dough tastes really really good, but now what. The rest of the instructions are missing. How long do I bake them and at what temp? The jelly stripes look great, but how do I do it? Are there links to other recipes or instructions? That would be nice. I have the dough finished I guess I'll just have to ad-lib. Not funny!!!
Rating: Unrated
06/06/2011
no comment
Rating: Unrated
12/19/2010
This is an excellent recipe. I made linzer cookies and candy cane shaped cookies dipped in chocolate and crushed nuts.
The variations are endless but most importantly, they taste
so good. This is a go-to recipe for every occasion. Thanks
Martha.
Rating: Unrated
06/16/2009
These are my go-to cookies. I've made the thumbprint cookies with many different kinds of jam and Nutella and everyone loves them. The recipe is so easy and quick. A favorite!
Rating: Unrated
01/11/2009
I have substituted almond extract, but I only used 1/4 t. It can overpower the cookie.
Rating: Unrated
01/01/2009
Used 1/2 white whole wheat and 1/2 unbleached white flour (both King Arthur brand), dough easy to work, makes exactly what is indicated for various kinds, used recipe from magazine and have not compared online recipe for accuracy. Pretzels with lemon rind, sprinkled coarse sugar and the thumb print with raspberry preserves will be added to our favorites. Delicious, easy and quick!
Rating: Unrated
12/26/2008
aggs = eggs (I am still struggling to catch up from yesterday))
How much applesauce do you use to substitute for how many aggs?
Rating: Unrated
12/23/2008
I use salted butter and they were perfect. We made cookie candy canes with half red and half white dough. Wtih the extra dough, I rolled it and made cut-outs. I will use this recipe often! It's easy to work with and tastes delicious.
Rating: Unrated
12/16/2008
Twiddlebug, applesauce is an excellent substitute for eggs in a dessert recipe.
As for salted vs. unsalted butter, I prefer to use unsalted. However, when I run out - which is rare - I use salted butter
Rating: Unrated
12/15/2008
Unsalted butter has a lower moisture content which improves the quality of the product whether it's cookies, cake or pastry.
I believe unsalted butter is used in order to perfectly control the amount of salt in a recipe. Some brands of butter are much saltier than others.
I like the little extra, too, but I've also had cookies that were too salty.
ellysun, as you've probably noticed, martha only uses the best and freshest of ingredients. unsalted butter is called for because it is typically fresher, as salt acts as a preservative (therefore, in theory, salted butter may have been sitting on that shelf longer). however, i don't always follow this rule - if i know my salted butter is fresh then i use it! no biggie - a tiny bit of extra salt actually makes cookies taste better if you ask me ; )
This recipe is another example of using unsalted butter and adding salt. Can someone please explain this? Is there some other benefit to unsalted butter? Thanks :)
to replace eggs you can use a product call Egg Replacer found at nicer grocery stores like Central Market if you are in Texas
Use a tablespoon of vinegar instead of eggs. It works great, you won't miss the eggs. Add a little extra milk or water to desired consistancy to replace the moisture you would get from the eggs.
Rating: Unrated
12/10/2008
It is the milk protein that causes dairy allergies. Eggs are not dairy products. If there is a true egg allergy, use an egg substitute bought in most health food stores. If the allergy is to milk protein, you can substitute the butter for a margarine that doesn't have milk in it. We use Earth Balance, which I buy in a health food store ( like Whole Foods). it works great in baking. It gets very soft quickly so you may wan to refrigerate the dough before you work with it. Good luck!
What do you substitute eggs with for dairy allergies? just curious
Rating: Unrated
12/09/2008
We also have dairy allergies in our familys. I substitute an olive oil based margarine for butter and rice milk for cows milk in my all my baking. You would never know any different in the taste testing!
Of course!
Can Almond Extract be used instead of Vanilla?
since my granddaughter has a milk allergy, i was wondering if i would be able to substitute crisco instead of the butter
All Reviews for All-in-One Cookie Dough
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for All-in-One Cookie Dough
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
