This is the most-versatile cookie recipe you’ll ever have access to. It has been a lifesaver during prep for Hurricane Irma, because it lends itself to making many types of cookies in a short amount of time, without having to make several batters. This is especially nice if you have kids, too, because then they can choose their own flavor of cookie, and you can have your favorite too.
This time, I made chocolate chip and cranberry-almond, though you could add nothing and roll them in cinnamon and sugar and have easy Snickerdoodles. See? Super versatile.
A Simple and versatile cookie dough that allows everyone in your kitchen to make a different flavor of cookie.
- 1 Cup Butter, softened 227 g.
- 1 Cup Granulated Sugar 225 g.
- 2 tsp. Vanilla Extract 10 mL
- 3 Cups All-Purpose Flour 375 g.
- 1 1/2 tsp. Baking Powder 8.4 g.
- 1/2 tsp. Salt 2.1 g.
- 2 Cups Mix-Ins of your choice 340-450 g.
With mixer on low speed, cream butter, sugar, egg + yolk, and vanilla.
Add baking powder and salt.
Increase speed to medium, and add flour by the spoonful. until blended. Do not over-mix.
Place dough on counter or pastry board with lightly floured surface, and add your favorite mix-ins while hand-kneading the dough.
Roll dough into 2-inch (5 cm.) balls, and place them about 3-inches (7.5 cm) apart on an ungreased cookie sheet.
Gently flatten to 1/2-inch (1.2 cm.) thick circles.
Bake for 10-12 minutes, or until golden brown.
I line all of my baking sheets with parchment paper when making cookies, especially when it calls for an ungreased sheet.