Sometimes with all the different types of cookies out there, it can be hard to decide on the perfect cookie dough recipe. Luckily, there’s one easy fail-proof cookie dough recipe that calls for only three basic ingredients and is easily customizable to create different flavors to satisfy everyone’s tastebuds.
To make things even easier, this cookie dough is a slice-and-bake cookie dough. Meaning once you throw the ingredients together, you simply roll the dough in a log, wrap in plastic wrap and let it sit in the fridge for 30 minutes. When you’re ready for cookies just grab the dough, slice of a few cookies and bake! It doesn’t get any easier when it comes to making your own cookies.
So head to your kitchen and get baked.
Photo by Mimi Takano
The Initial Cookie Dough:
Prep Time: 45 minutes
Bake Time: 8 -10 minutes
Total Time: 53 – 55 minutes
Servings: 2 dozen cookies
Ingredients:
1/2 cup (1 stick) unsalted butter, softened
1/4 cup powdered sugar
1 1/4 cup all purpose flour
Directions:
- In a large mixing bowl, beat the sugar and butter until light and fluffy.
- Stir in the flour in two batches.
- Knead the dough lightly on a floured surface.
- Roll the dough into a log, about 10 inches.
- Wrap the log in plastic and refrigerate for about 30 minutes or until firm.
- Preheat the over to 350°F and line baking sheets with parchment paper.
- Cut the logs into ½-inch slices and place 1 inch apart on trays.
- Bake the cookies for 8 to 10 minutes or until the edges begin to brown.
Photo by Mimi Takano
Chocolate Cookies:
Prep Time: 45 minutes
Bake Time: 8 -10 minutes
Total Time: 53 – 55 minutes
Servings: 2 dozen cookies
Ingredients:
1/2 cup (1 stick) unsalted butter, softened
1/4 cup powdered sugar
3/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
Directions:
- In a large mixing bowl, beat the sugar and butter until light and fluffy.
- Stir in the flour and cocoa powder in two batches.
- Knead the dough lightly on a floured surface.
- Roll the dough into a log, about 10 inches.
- Wrap the log in plastic and refrigerate for about 30 minutes or until firm.
- Preheat the over to 350°F and line baking sheets with parchment paper.
- Cut the logs into ½-inch slices and place 1 inch apart on trays.
- Bake the cookies for 8 to 10 minutes or until the edges begin to brown.
Photo by Mimi Takano
Jasmine Tea-Infused Cookies:
Prep Time: 45 minutes
Bake Time: 8 -10 minutes
Total Time: 53 – 55 minutes
Servings: 2 dozen cookies
Ingredients:
1/2 cup (1 stick) unsalted butter, softened
1/4 cup powdered sugar
1 1/4 cup all purpose flour
2 tea bags of Jasmine Tea*
Directions:
- In a large mixing bowl, beat the sugar and butter until light and fluffy.
- Toast the tea leaves in a small frying pan until fragrant. Be careful not to burn the tea.
- Crush the tea leaves with a spice grinder, food processor or between your fingers.
- Stir in the flour and toasted tea in two batches.
- Knead the dough lightly on a floured surface.
- Roll the dough into a log, about 10 inches.
- Wrap the log in plastic and refrigerate for about 30 minutes or until firm.
- Preheat the over to 350°F and line baking sheets with parchment paper.
- Cut the logs into ½-inch slices and place 1 inch apart on trays.
- Bake the cookies for 8 to 10 minutes or until the edges begin to brown.
*Feel free to use any tea leaves that you like: Earl Grey, Chamomile, Assam, Rooibos, Chai, etc.
Photo by Mimi Takano
Peppermint Cookies:
Prep Time: 45 minutes
Bake Time: 8 -10 minutes
Total Time: 53 – 55 minutes
Servings: 2 dozen cookies
Ingredients:
1/2 cup (1 stick) unsalted butter, softened
1/4 cup powdered sugar
1 1/4 cup all purpose flour
2 candy canes
Directions:
- In a large mixing bowl, beat the sugar and butter until light and fluffy.
- Crush the candy canes into small pieces by placing them in a zip top bag and crushing the candy with a heavy object (i.e. rolling pin, frying pan, textbook)*
- Stir in the flour and crushed candy in two batches.
- Knead the dough lightly on a floured surface.
- Roll the dough into a log, about 10 inches.
- Wrap the log in plastic and refrigerate for about 30 minutes or until firm.
- Preheat the over to 350°F and line baking sheets with parchment paper.
- Cut the logs into ½-inch slices and place 1 inch apart on trays.
- Bake the cookies for 8 to 10 minutes or until the edges begin to brown
*Make sure that the candy is no bigger than a pea. Bigger candy pieces will result in the log crumbling apart when you slice it. Though if this happens, it is no problem. Just gather the dough up into a ball and press between the palms of your hands.
Photo by Mimi Takano
Almond Cookies:
Prep Time: 45 minutes
Bake Time: 8 -10 minutes
Total Time: 53 – 55 minutes
Servings: 2 dozen cookies
Ingredients:
1/2 cup (1 stick) unsalted butter, softened
1/4 cup powdered sugar
1/4 cup all purpose flour
1 cup almond flour
Directions:
- In a large mixing bowl, beat the sugar and butter until light and fluffy.
- Stir in the flour and almond flour in two batches.
- Knead the dough lightly on a floured surface.
- Roll the dough into a log, about 10 inches.
- Wrap the log in plastic and refrigerate for about 30 minutes or until firm.
- Preheat the over to 350°F and line baking sheets with parchment paper.
- Cut the logs into ½-inch slices and place 1 inch apart on trays.
- Bake the cookies for 8 to 10 minutes or until the edges begin to brown.
Photo by Mimi Takano
Green Tea Cookies:
Prep Time: 45 minutes
Bake Time: 8 -10 minutes
Total Time: 53 – 55 minutes
Servings: 2 dozen cookies
Ingredients:
1/2 cup (1 stick) unsalted butter, softened
1/4 cup powdered sugar
1 cup plus two tablespoons all purpose flour
2 tablespoons green tea powder
Directions:
- In a large mixing bowl, beat the sugar and butter until light and fluffy.
- Stir in the flour and green tea powder in two batches.
- Knead the dough lightly on a floured surface.
- Roll the dough into a log, about 10 inches.
- Wrap the log in plastic and refrigerate for about 30 minutes or until firm.
- Preheat the over to 350°F and line baking sheets with parchment paper.
- Cut the logs into ½-inch slices and place 1 inch apart on trays.
- Bake the cookies for 8 to 10 minutes or until the edges begin to brown.