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No doubt about it: The holiday season can be pretty hectic. Between the parties, shopping and taking a little time to enjoy traditions (Christmas movies, anyone?), there isn’t always time to make every single cookie on your wishlist. But if you plan wisely and prep a great basic cookie dough, you can get it all done—and still have time to watch Home Alone.
To get our baking done in a jiff, we rely on this basic cookie dough recipe. It makes a giant batch of dough and can be used to make five kinds of cookies. Talk about bang for your buck! And perhaps the best part—this dough does great in the freezer, so you can prep it now and defrost as the holidays near. But enough chatting, let’s walk through the recipe.
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How to Make Our Test Kitchen’s Favorite Basic Cookie Dough
This basic cookie dough recipe is a go-to in our Test Kitchen because it’s so versatile. From this one simple dough (which is a breeze to stir up), you can make five different cookies. Here’s what you’ll need for the basic dough:
- 2-1/2 cups butter, softened
- 2 cups sugar
- 2 eggs
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 7-1/2 to 8 cups flour
- 4 teaspoons baking powder
- 1 teaspoon salt
Stirring Up a Simple Cookie Dough
Making the cookie dough is an absolute breeze. Start by creaming together the butter and sugar until it gets nice and fluffy. Then beat in the eggs, milk and vanilla. Be sure to use real vanilla extract in this recipe. Because the cookie dough is so simple, that vanilla flavor will really pop, so make sure it’s the best vanilla you can afford.
Editor’s tip: Make sure not to make this mistake when buying vanilla at the store.
Finally, add in the flour. Start by adding about seven cups and add more flour as needed. The dough shouldn’t be overly sticky, so don’t hesitate to add a little extra until you get to that full eight cups.
Portioning and Freezing Cookie Dough
This recipe makes a lot of cookie dough, so chances are you won’t be baking it all off in advance. That’s just fine because this cookie dough is easy to prep and store. Our Test Kitchen recommends dividing into two-cup portions and refrigerating or freezing. You can keep it in the fridge for a day or two, but pop in the freezer for long-term storage. It’ll keep for up to a year. When you’re ready to bake, just let it thaw a bit before working with it.
Taste of Home
To make these jelly-filled cookies, break out two cups of basic cookie dough. Then roll out the dough onto a floured surface—about an eighth-inch thick is just right. Cut out rounds with a cookie cutter (and if you don’t have a circular cutter, just use a glass). Next, cut out the center of half of your cookie dough circles with a small cookie cutter. We used a star here, but use any shape you like.
The next step is filling the cookies. Use any jam or jelly you like; this is a great opportunity to break out your favorite homemade jam. Place a teaspoon of jam on the base layer of each cookie. Then layer over the cutout cookie round on top. Seal the edges with a fork.
Editor tip: If you’re having trouble sealing the cookies, we the edge of the cookie dough and then layer on the top cookie dough round and crimp shut. The water will help the two layers stick.
All that’s left to do is bake the cookies. 10 to 12 minutes in a 375ºF oven will do it. Once baked, remove them from your cookie sheet and let them cool on a wire rack.
Taste of Home
These cherry cookies are indeed hiding a surprise—the best kind of surprise: chocolate! And for something unsurprising: They’re super easy to make.
Start with heaping tablespoons of cookie dough. Wrap each portion around a chocolate star candy or a chocolate kiss (this is the perfect way to use up any kisses with broken peaks). Once wrapped, top each cookie with a candied cherry half. Pop them in a 375ºF oven for 10 to 12 minutes and you’ve got some sweet surprise cookies ready to go.
Variation 3: Crumb-Topped Date Bars
Taste of Home
Okay, you got us: These crumb-topped date bars aren’t cookies exactly, but they do use our favorite cookie dough as a base. They also are a welcome accompaniment on any cookie tray. You’ll need:
- 2 cups basic cookie dough
- 1 package (8 ounces) chopped dates
- 1/2 cup sugar
- 1/2 cup water
- 1 tablespoon lemon juice
Start with the date filling. In a saucepan, bring the dates, sugar, water and lemon juice to a boil. Then reduce the heat and let the mixture simmer, uncovered, for five minutes. Give it a stir every now and then. When it’s reduced, remove it from the heat and let it cool.
Next, press one cup of the cookie dough into the bottom of a nine-inch square baking pan. Spread the date jam over the top. Then crumble the remaining cookie dough over the filling to form a top crust. No need to be perfect with this part. Once the bars are cut, they’ll look great no matter what.
To bake, pop in a 375ºF oven for 20 to 25 minutes. Cool on a wire rack and slice.
Here are 20 more cookie bar ideas that make life tastier.
Taste of Home
If you’re looking to take our basic cookie dough recipe to the next level, these chocolate mallow cookies are for you. You’ll need some extra ingredients here:
- 2 cups basic cookie dough
- 1/2 cup sugar
- 1/2 cup baking cocoa
- 1 egg
- 1/4 cup milk
- 1/2 cup chopped pecans
- 20 large marshmallows halved
- 1 can chocolate frosting
To make these, start by adding two cups of the basic cookie dough to a mixing bowl. Mix in the sugar, cocoa, egg, milk and chopped pecans.
Editor tip: Get more flavor in these cookies by toasting your pecans before stirring into the cookie dough. Learn how to toast nuts the easy way.
Drop tablespoons of the chocolaty dough onto an ungreased baking sheet and bake at 375ºF for eight minutes. Remove the cookies from the oven and press a halved marshmallow on top of each cookie. Pop these back in the oven for another two minutes or until the marshmallow puffs up. Stay close to the oven for this last step. Just like with a campfire, marshmallows can go from perfect to burned faster than you think. Once baked, let these cookies cool completely on a wire rack.
The final step is to give these cookies a dab of frosting. To keep it simple, grab your favorite can of chocolate frosting (here’s ours). Add the frosting to a piping bag fitted with a star tip and pipe a dollop of frosting onto each cookie. You can stop right there or add a few sprinkles on top if you want to be extra festive.
Editor tip: If canned frosting isn’t for you, that’s just fine. Feel free to replace it with chocolate buttercream or even a rich, chocolate ganache.
Variation 5: Cutout Cookies
Taste of Home
The last variation of this cookie dough is the simplest. You don’t need to modify the basic cookie dough at all.
Instead, roll out the chilled cookie dough until it’s about an eighth of an inch thick and cut out using your favorite cookie cutters. Here are some of our favorite holiday cutters and a few tips on how to repurpose the shapes you already have in your kitchen. Bake these at 375ºF for 10 to 12 minutes.
Once they’re cooled, you can frost however you like. If you’re tight on time, feel free to use canned frosting. If you’re looking for a more professional finish, try your hands at these royal icing techniques.
Taste of Home
This simple cookie dough is the perfect way to kick off your holiday baking. We love it because it’s a great recipe for making in advance and stashing in the freezer (these cookie recipes also work). And with minimal effort, you can transform this dough into five very different cookies. No one would know this gorgeous platter of cookies all started with one basic mix. Want to try even more cookies? Our easy cookie recipes will broaden your recipe repertoire!
Learn more about the different types of cookies!
Try More Cookie Exchange-Ready Recipes
Basic Cookie Dough
Skip the store-bought cookie dough and learn how to make cookies from scratch—it's easy! Thanks to this basic cookie dough recipe, you can turn everyday ingredients into five sensational sweets. Bake some right away, then pop the extra dough in the freezer for later. —Gloria McBride, Payson, Utah
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Check out our tips for hosting your best-ever cookie exchange.
Holly WreathsI've never come across another spritz cookie like this - one calling for cream cheese as an ingredient. That helps to keep these wreaths moist a long time, while also adding a delicious flavor. —Dee Lein, Longmont, Colorado
Peppermint Stick CookiesWith cool mint flavor and a festive look, these whimsical creations will make you feel like you're in the North pole. The chilled dough is easy to shape, too. —Nancy Knapke, Fort Recovery, Ohio
Chocolate Thumbprint CookiesMy group of friends had a weekly "movie night" during winters on Martha's Vineyard, and we'd take turns making a chocolate treat to share. These terrific chocolate thumbprint cookies were an instant success. Once they debuted, I had to make them many more times. —Laura Bryant German, W. Warren, Massachusetts
Whipped ShortbreadThese whipped shortbread cookies melt in your mouth. Mostly I make them for the holidays, but I'll also prepare them year-round for wedding showers and afternoon teas. —Jane Ficiur, Bow Island, Alberta
Rainbow CookiesI always bake these cookies two weeks ahead. That allows enough time for mellowing, leaving them moist and full of almond flavor. —Mary Ann Lee, Clifton Park, New York
Almond Raspberry StarsThe first Christmas that I baked these, I ended up quickly making a second batch! The whole family enjoyed them. —Darlene Weaver, Lebanon, Pennsylvania
Hidden Mint MorselsIs it a cookie or a candy? No matter which answer folks choose, they find these minty morsels yummy. The recipe makes so much that you can whip up tons of gifts at once. —Adina Skilbred, Prairie du Sac, Wisconsin
Italian Chocolate Spice CookiesI recently found this old family recipe in my mom’s kitchen. I made a few adjustments to streamline the process, and the cookies turned out wonderfully. —Shawn Barto, Winter Garden, Florida
Grandma's Raspberry RugelachI remember sitting on my great-grandmother's couch with a pad and pen in hand as she told me each ingredient and measurement for her special rugelach. Her recipe stands apart because it's a fun twist from typical versions. —Dalya Rubin, Boca Raton, Florida
Dipped GingersnapsI get tremendous satisfaction making and giving time-tested yuletide treats like these dipped gingersnaps. Dipping them in white chocolate makes much-loved gingersnaps even more special. —Laura Kimball, West Jordan, Utah
Harveys Coconut MacaroonsAs the executive chef at Harveys, a resort hotel in Lake Tahoe, I modified this classic recipe, which originated a century ago at a renowned pastry shop in Vienna, Austria. —Norbert Koblitz, Lake Tahoe, Nevada
TorcettiOur Sicilian grandmother often had my sister and me roll out the dough for these tasty
torcetti. These cookies are melt-in-your-mouth good without being overly sweet. —Joy Quici, Upland, California
Chocolate-Tipped Butter CookiesThese wonderfully moist morsels are too tempting to resist. They melt right in your mouth. Rather than sprinkling the chocolate tips with nuts, you can roll them in red and green jimmies or leave them plain. —Charolette Westfall, Houston, Texas
Cherry SnowballsA juicy maraschino cherry is the secret center tucked inside these special cookies. My mom was inspired to create this by a recipe she clipped out of a newspaper more than 30 years ago. —Evy Adams, West Seneca, New York
Cherry Chocolate Chunk CookiesThese rich, fudgy cookies are chewy and studded with tangy dried cherries. It’s a good thing the recipe makes only a small batch, because we eat them all in one night! —Trisha Kruse, Eagle, Idaho
Cathedral CookiesChildren love the colorful marshmallows in these festive confections, which look like stained glass when they're sliced. They practically light up the room from the serving platter at our holiday parties. —Carol Shaffer, Cape Girardeau, Missouri
Shortbread Sandwich CookiesI layer a creamy, coffee-flavored filling between buttery shortbread, then dip the sandwiches in chocolate. Guests always love them.—Bertha Seyer, Oak Ridge, Missouri
Chocolate Hazelnut ShortbreadWe love hazelnut flavor and cookies that aren’t too sweet, so this recipe is perfect for us! If you like your cookies on the sweeter side, bake up these crisp beauties and slather some Nutella between two to create an extra-special sandwich cookie. —Karla Johnson, East Helena, Montana
White Chocolate Raspberry ThumbprintsWhen I pass around the cookie tray, all eyes land on these fancy thumbprints. The white chocolate filling and dab of jewel-toned jam will satisfy even the most discriminating sweet tooth. —Agnes Ward, Stratford, Ontario
Chocolate Almond PizzellesIf you love fun baking gadgets, you'll enjoy making these crispy, almond-flavored cookies, which get their unique waffle design from a pizzelle maker. They bake up golden brown in only a few minutes. Feel free to double the chocolate drizzle if you'd like to cover the cookies more generously. —Hannah Riley, Norwalk, Ohio
Chocolate Caramel Kiss CookiesI make this cookie every Christmas with my family. It’s a fun twist on a classic peanut butter blossom because of the cinnamon in the batter and the caramel kiss on top. We love the cinnamon-caramel combination, but you could switch out the kiss for a different festive flavor. —Kristen Heigl, Staten Island, New York
Date-Nut PinwheelsPinwheel cookies with dates and walnuts are a family treasure. There are a few steps when prepping, so I sometimes freeze the dough and bake the cookies later. —Frieda Whiteley, Lisbon, Connecticut
Christmas Candy Cane CookiesThese cookies were a holiday tradition in my family since I was a young child. Now my own family requests them before any others at Christmas. —Pat Schmeling, Germantown, Wisconsin
Chocolate GingersnapsWhen my daughter Jennifer was 15 years old, she created this recipe as a way to combine two of her favorite flavors. They're perfect with a glass of milk. —Paula Zsiray, Logan, Utah
Mint Chocolate WafersMy grandmother gave me a cookbook stuffed with recipes. This is a slight twist on one of the first—and best—recipes I made from the book. It's best to store these in the refrigerator. —Mary Murphy, Evansville, Indiana
Frozen Snowflake Gingerbread CookiesThese snowflake cookies will melt in your mouth as soon as they hit your tongue. Experiment with your favorite colors and give your cookie trays an unexpected twist. —
Taste of Home Test Kitchen
Baklava Thumbprint CookiesThe topping on my sister-in-law's peach cobbler was so delicious that I asked for the recipe; then I decided to use that to top a cookie I developed with the flavors of baklava. My adult son tried one and immediately ate two more—which is unusual for him! It's a good recipe to mix up the night before and bake fresh the next day for company. —Sharon Eshelman, Harrington, Delaware
Buttery Spritz CookiesThis tender spritz cookie recipe is quite eye-catching on my Christmas cookie tray. The dough is easy to work with, so it's fun to make these spritz cookies into a variety of festive shapes. This is hands-down the best spritz cookie recipe ever. —Beverly Launius, Sandwich, Illinois
Chocolate Crinkle CookiesWhen I baked this moist, fudgy chocolate crinkle cookie recipe for the first time, my three preschool children went wild over them! But I like them because they're lower in fat and easy to mix and bake. —Maria Groff, Ephrata, Pennsylvania
Cranberry SlicesThe holidays wouldn't be complete without a plateful of homemade cookies to give family and friends. Try these for gifts.—American Dairy Assoc, Stacy Duffy, Chicago, Illinois
Red Velvet Spritz CookiesI had never come across a red velvet spritz recipe, so I decided to create one. The hint of cocoa makes these taste like red velvet cake. Add peppermint flavoring for a little extra kick. —Crystal Schlueter, Northglenn, Colorado
Linzer Heart CookiesThis specialty cookie takes a little extra effort, but the delectable results are well-worth it. I bake the tender jam-filled hearts when I need something fancy to serve for Valentine's Day or other special occasions. —Jane Pearcy, Verona, Wisconsin
Santa Star CookiesCookie baking can't get any more fun than when you are making—and decorating—these adorable Santa cookies. But they're not too cute to eat! —Taste of Home Test Kitchen
Raspberry RibbonsI make these attractive, buttery cookies to serve at our remote guest lodge, and all the cooks in the kitchen are addicted to them! —Patsy Wolfenden, Golden, British Columbia
Christmas Lights CookiesWhat better way to brighten chilly winter days than with light-shaped cookies? My classic dough recipe has been a holiday tradition in our family for years. —Carolyn Moseley, Dayton, Ohio
Pecan Roll-UpsThis recipe is so delicious and is sure to become a favorite of your family. The pecans make them so rich.—Lee B. Roberts, Racine, Wisconsin
Cranberry Lime MacaroonsIt wouldn’t be the holidays for my family and friends if I didn’t make these chewy lime-flavored macaroons. I usually make several batches a week during the season..—Alisa Costa, Chatham, New York
Drizzled Gingerbread BiscottiAfter stumbling across a community recipe for gingerbread biscotti, I made several batches and tweaked it to our tastes. These became an instant obsession at our house.—Susan Board, Palmer, Alaska
Scottish ShortbreadMy mother, who is of Scottish heritage, passed this shortbread recipe, along with other favorite recipes, on to me. When I entered this treat at our local fair, it won a red ribbon. —Rose Mabee, Selkirk, Manitoba
Cherry Kiss CookiesTopped with a chocolate kiss, these cherry-flavored cookies look super cute on a dessert tray. Share them with family and friends. —Joy Yurk, Grafton, Wisconsin
Chocolate Cutout CookiesI love gingerbread cookies, but my grandchildren don't like the ginger flavor. Now I use chocolate and watch them smile as they take that first bite of these chocolate cutout cookies. —Nancy Murphy, Mount Dora, Florida
Ice Cream KolachkesThese sweet pastries have Polish and Czech roots and can also be spelled "kolaches." They are usually filled with poppy seeds, nuts, jam or a mashed fruit mixture. The ice cream is a unique twist on traditional kolachkes, and it's simplest to use a square cookie cutter to cut the dough. —Diane Turner, Brunswick, Ohio
Peanut Butter Spritz FingersMy family loves this peanut butter fingers recipe because they satisfy the need for chocolate and for something crunchy, sweet and nutty, all in just one bite! —Irma Lowery, Reedsburg, Wisconsin
Chocolate Macadamia MeltawaysI came up with this recipe by accident one day when I wanted to make some cookies. I decided to use some ingredients already in my cupboard, and these were the delicious result. —Barbara Sepcich, Galt, California
Gingerbread Yule LogsI was never fond of gingerbread until I rolled it up with Nutella. These logs are a fabulous addition to any cookie platter. —Terri Gilson, Calgary, Alberta
Candy Cane Blossom CookiesWe like to stir different flavored candy canes into the dough for fun variety. —Joan Cossette, Colbert, Washington
Mexican Wedding CookiesAs part of a Mexican tradition, I tucked these sugar-dusted Mexican wedding cookies into small gift boxes for the guests at my sister's wedding. Most folks said the cookies never made it home! We bake them around the holidays too. —Sarita Johnston, San Antonio, Texas
Holiday Cornflake CookiesI can't seem to make enough of these cornflake wreaths around the holidays. The cookies firm up quickly, so you'll need to place the Red Hots right away. —Kathleen Hedger, Fairview Heights, Illinois
Snowy Mountain CookiesI was so excited to bake these with my mom after coming home from studying abroad in Germany. They remind me of the Swabian Alps I could see from my room there. Be careful not to overheat the white chocolate; it’ll lose that attractive shine. —Stephanie Bouley, North Smithfield, Rhode Island
Dipped Chocolate LogsWhen my sister and I were little, we used to beg my mother and grandmother to make these buttery chocolate cookies during the holidays. Now, as moms ourselves, we get together every year to make Christmas cookies, and the chocolate logs are always on the top of our list. —Deanna Markkos, Western Springs, Illinois
Folded Hazelnut CookiesWe first made these cookies when my boys were small, and they would always end up covered in flour and with Nutella on their faces. Such good memories! —Paula Marchesi, Lenhartsville, Pennsylvania
Raspberry Pistachio ThumbprintsThumbprint cookies are a Christmas classic, and I especially like my updated version with pistachios. The rich, buttery bites are not only delicious, but they are also pretty enough to give for gifts—if you manage to share them! —Laura Murphy, Columbus, Mississippi
Coffee Maple SpritzI like spritz cookies because they're easier to make than rolled cutouts but I can still be creative with different shapes and sizes. Feel free to substitute vanilla or rum extract for the maple flavoring. —Dierdre Cox, Kansas City, Missouri
