A versatile master recipe for classic slice-and-bake refrigerator cookies. This rich, buttery dough can be divided and customized with various additions like coconut, nuts, spices, or melted chocolate to create six different types of cookies from one batch.
Author
Unknown
Recipe
Master Dough
| Measurements | Ingredients |
|---|---|
| 2 Cups (4 sticks) | Butter, softened |
| 1 Cup | White Sugar |
| 1 Cup | Light Brown Sugar, packed |
| 2 | Eggs |
| 1 tsp. | Vanilla |
| 4 Cups | Flour |
| 1 tsp | Baking Soda |
| 1/2 tsp | Salt |
Suggested Variations (for each 1/6th of dough)
| Amount | Add-in |
|---|---|
| 1/2 Cup | Coconut |
| 1/2 Cup | Pecans |
| 1/2 tsp | Nutmeg & 1 tsp Cinnamon |
| 1 square (1 oz) | Unsweetened Chocolate, melted |
| Other ideas | Candied fruit, other nuts, different extracts |
Instructions
- Make the Master Dough: In a large bowl, cream the softened butter with the white and brown sugars until light and fluffy. Beat in the eggs and vanilla.
- In a separate bowl, sift together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture, mixing on low speed until a uniform, stiff dough forms.
- Divide and Flavor: Divide the dough into six equal portions. Leave one plain, and to the other five, knead in one of the suggested variations (e.g., add ½ cup of coconut to one portion, ½ cup of pecans to another, etc.).
- Chill: Shape each portion of dough into a log, about 1 ½ to 2 inches in diameter. Wrap the logs tightly in wax paper and chill for at least 30 minutes, or until firm.
- Bake: Preheat your oven to 375°F.
- Unwrap a chilled dough log and use a sharp knife to slice it into ⅓-inch thick rounds.
- Place the slices on an ungreased cookie sheet and bake for 10-12 minutes, or until the edges are lightly golden.
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