Kitchen Basics 101: Basic Sugar Cookie Dough plus Five Different Ways To Use It

Kitchen Basics 101: Basic Sugar Cookie Dough plus Five Different Ways To Use It

Kitchen Basics 101: Basic Cookie Dough Recipe

This week’s Kitchen Basics 101 is about how to take one basic sugar cookie dough recipe and turn it into five different cookies.  I don’t know about you, but this is always such a busy time of the year. This recipe will hopefully help you save a little bit of time with your Christmas Cookie baking! 

Basic Sugar Cookie Dough

Recipe from Real Simple

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup butter, at room temperature
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
 

Directions:

Combine the flour, baking soda and salt together and set aside. In a large bowl, mix together the softened butter and sugar until smooth. Add the egg and beat about 2 minutes. Add the vanilla. Slowly add the flour mixture, a little at a time until all the flour is incorporated; the dough will be stiff.  Shape the dough into a disc and depending on the recipe, wrap the dough in plastic wrap and refrigerate for at least one hour or up to three days.  

Store baked cookies in an airtight container at room temperature for up to 1 week, or freeze them for later. 

 
Sugar Cookie Variations:
 
 
Cut Out Sugar Cookies:  On a floured surface, roll out the dough till 1/4 inch thick.  Cut into shapes using cookie cutters and place on parchment-lined baking sheets. Sprinkle with colored or flavored sugar (Gingerbread Sugar or Peppermint Sugar) and bake at 350 until the edges are turning brown; about 12 to 15 minutes.  
 
Pecan Logs:  On a floured surface, roll out the dough into 1/2 inch thick logs and then cut the logs into three inch lengths. Place on a parchment-lined baking sheet.  Brush with a beaten egg and sprinkle with a mixture 1/2 cup chopped pecans and 2 tablespoons of sugar.  Bake at 350 degrees until the edges are turning brown; about 15 to 18 minutes.
 
Coconut Macaroon Crisps:  Divide the dough in half.  Roll out each half till 1/4 inch thick.  Using a round shaped cookie cutter or a small juice glass, cut the dough into circle shapes and place on a parchment-lined baking sheet.  Mix together 1 egg white, 2 cups sweetened shredded coconut and 1/4 cup confectioners’ sugar.  Spoon a little of this mixture on top of each cookie and bake at 350 degrees for 12 to 15 minutes. 
 
Chocolate Hazelnut Sandwich Cookies:  Divide the dough in half.  Roll out each half till 1/4 inch thick. Using a round shaped cookie cutter or a small juice glass, cut the dough into circle shapes and place on a parchment-lined baking sheet.  Bake the cookies at 350 degrees until they are just turning brown; about 12 to 15 minutes.  Remove the cookies onto a baking rack to cool.  Once the cookies have cooled completely, spread some hazelnut spread on to one cookie and top with another cookie to make a sandwich.  OR you can spread your favorite jam in between the cookies.  
 
Chocolate Wafers:   Divide the dough in half.  Roll out each half 1/4 inch thick.  Using a round shaped cookie cutter or a small juice glass, cut the dough into circle shapes and place on a parchment-lined baking sheet.  Bake the cookies at 350 degrees until they are just turning brown; about 12 to 15 minutes.  Remove the cookies onto a baking rack to cool. Once the cookies have cooled completely, dip them into melted chocolate.  You can then dip them into chopped walnuts, chopped peppermint candies or different colored sprinkles.  
 
 
 
 
Can you think of other ways to change up this recipe? We would love to hear about it! 
 
Check out my Party Page to see where I am linking up at!
 
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About Robyn

Robyn is a Certified Ophthalmic Assistant, Author/Owner of Robyn's View, Contributing Author on Daily Dish Magazine, and Social Media Manager for TOKYO Bistro. She enjoys DIY projects, working on crafts, researching her family history, walking on the local beaches, watching TV sitcoms, and movies. Robyn is a mom to two adult children, both of whom have flown the nest and are married. She also has two grandchildren, 4 dachshunds, 4 chickens, 2 cats, a bunny, and an amazing man in her life.

Comments

  1. Great Sugar Tutorial, we love sugar cookies! Thanks so much for sharing with Full Plate Thursday and enjoy your weekend!
    Miz Helen

  2. Hi Robyn,
    Stopping by from Weekend Potluck. I was hoping your recipe was one I’d made when my children were young. The dough was started in a Dutch oven on top of the stove by melting the butter and then adding sugars etc. and working your way to dry ingredients. It had variations for chocolate chip, peanut butter, sugar, oatmeal and snickerdoodle cookies. Your recipe looks really good. I will try it and hope to someday find the recipe I’m looking for. Thanks for sharing. <3 Kim

  3. I LOVE the variations on the recipe! The chocolate-dipped ones look great! I have pinned this to my “children” board on Pinterest.

  4. This is such a great recipe to have, something that is so versatile! Thanks for linking to Less Laundry, More Linking party!

  5. This is wonderful… you really made it possible for someone to make a few different cookies without going crazy. Thanks for putting it on foodie friday.

  6. They look delicious! Thanks so much for sharing with the Monday Pin It Party! Have pinned :)

  7. I love sugar cookies, and the fact you included various ways to use them is awesome. Pinning to my dessert board, thanks for sharing on Real Food Fridays.

  8. Great recipes. I’ll have to try the Coconut Macaroon Crisps.

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  1. […]   Chocolate covered pretzels.     Or even chocolate covered cookies.     Here is the recipe for the sugar cookies above.     Why not make them this week using a heart […]

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