Best Basic Cookies Recipes

BASIC COOKIES

Steps:

• Heat the oven to 190C/170C fan/gas 5. Cream the butter in a large bowl with a wooden spoon or in a stand mixer until it is soft. Add the sugar and keep beating until the mixture is light and fluffy. Sift in the flour and add the optional ingredients, if you're using them. Bring the mixture together with your hands in a figure-of-eight motion until it forms a dough. You can freeze the dough at this point.
• Roll the dough into walnut-sized balls and place them slightly apart from each other on a baking sheet (you don't need to butter or line it). Flatten the balls a little with the palm of your hand and bake them in the oven for around 10-12 mins until they are golden brown and slightly firm on top. Leave the cookies on a cooling rack for around 15 mins before serving.

BASIC SUGAR COOKIES

Steps:

• In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes, or place in a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight).
• Preheat oven to 325 degrees. Line baking sheets with parchment. Remove one dough disk; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) Reroll scraps; cut shapes. Repeat with remaining dough.
• Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks. To ice cookies, spread with the back of a spoon. Let the icing harden, about 20 minutes. Decorate as desired.
• For the icing, sift confectioners' sugar into a small bowl. Whisk in milk, water, or lemon juice, 1 tablespoon at a time, until smooth and thick enough to coat the back of a spoon. If too thin, whisk in more sugar; if too thick, add more liquid. Spread over cookies with back of a spoon. Add other decorations, if desired. Let the icing harden, about 20 minutes.

BASIC CHOCOLATE PINWHEEL COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. , Divide dough in half; add cocoa to one portion. Divide each portion in half. On a baking sheet, roll out each portion between waxed paper into a 12x10-in. rectangle. Refrigerate for 30 minutes. , Remove waxed paper. Place one chocolate rectangle over a plain rectangle. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic. Repeat with remaining dough. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/4-in. slices. , Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.

BASIC BUTTER COOKIES

Steps:

• Whisk together flour, baking powder, and salt in a small bowl.
• Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 with a handheld. Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined.
• Form dough into a 12-inch log (2 inches in diameter) on a sheet of plastic wrap and roll up dough in plastic wrap. Chill dough on a baking sheet until firm, at least 4 hours. (To roll cookies into balls, see cooks' note, below.)
• Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
• Cut enough 1/8- to 1/4-inch-thick slices from log with a heavy knife to fill 2 ungreased large baking sheets, arranging slices about 1 inch apart (chill remainder of log, wrapped in plastic wrap). If garnishing with coarse sugar, sprinkle slices with it.
• Bake cookies, switching position of sheets halfway through baking, until edges are golden, 12 to 15 minutes total. Cool on sheets 3 minutes, then transfer with a metal spatula to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.
• *Available at specialty foods shops and New York Cake & Baking Distributor (800-942-2639).

BASIC SUGAR COOKIES

Steps:

• Preheat oven to 180° C. Grease and line two cookie sheets.
• In a bowl, cream together butter and sugar until light and fluffy. Beat in vanilla extract and egg.
• In a separate bowl combine baking powder with flour and add a little at a time to the wet ingredients. The dough will be very stiff.
• DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut into whatever shapes you desire.
• Bake for 8-10 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

BASIC GINGERBREAD COOKIES

Steps:

• In a large bowl, sift together flour, baking soda, and baking powder. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Mix in spices and salt. Add eggs and molasses; mix well. With the machine on low speed, gradually add flour mixture, and beat until combined. Divide the dough into thirds, and wrap each piece of dough in plastic. Chill at least 1 hour.
• Preheat oven to 350 degrees. Line baking sheets with Silpat nonstick baking mats or parchment paper. Set aside. On a lightly floured work surface, roll out dough to 1/8 inch thick. Cut into gingerbread boys and girls. Transfer to prepared baking sheets.
• To decorate cookies: Press currants into dough to create buttons. Bake cookies until crisp but not darkened, about 20 minutes. Transfer to a wire rack. Let cool completely.
• Decorate cooled cookies with Royal Icing.

BASIC SPRITZ COOKIE DOUGH FOR PRESSED COOKIES

Steps:

• 1. Cream shortening, butter and sugar well. Beat in egg and vanilla Sift together dry ingredients. Gradually blend dry ingredients with butter mixture. Fill cookie press and form cookies on ungreased cookie sheets. (I line my cookie sheets with parchment paper.) Bake at 375 degree F. 10-12 minutes. Yield 60-70 cookies.

BASIC CHOCOLATE DROP COOKIES

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Sift cocoa into Basic Cookie Mix. Beat egg lightly and stir into mixture. Melt butter over low heat and stir into mixture. Add water and vanilla and mix well. Drop by teaspoonfuls onto greased baking sheet.
• Bake for 12 to 15 minutes in the preheated oven.

BASIC GINGERSNAP COOKIES

Steps:

• Sift together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and black pepper; set aside. In a large bowl, or stand mixer with the paddle attachment, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the molasses. Gradually mix in the sifted ingredients. Divide the dough into thirds and wrap in plastic wrap. Refrigerate for at least one hour.
• Preheat oven to 350 degrees F (175 degrees C).
• On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, until cookies are crisp but not dark. Remove to wire racks to cool completely. Decorate as desired.

BASIC SUGAR COOKIES

Steps:

• Melt butter over low heat and add to 2 cups Basic Cookie Mix.
• Lightly beat the egg and add to mixture. Stir in vanilla and mix well.
• With lightly floured hands shape into 1 inch balls and arrange about 2 inches apart on a greased cookie sheet.
• Bake at 350 degrees F (180 degrees C) for 12 to 15 minutes until golden.
• Cool a couple of minutes before removing from cookie sheet to racks to complete cooling.

BASIC SUGAR COOKIES

Steps:

• Beat butter until fluffy, beat in sugar in 3 additions.
• Beat in egg and vanilla.
• In separate bowl mix flour, baking powder and salt; beat into butter mixture in 3 additions.
• Divide dough in 2 equal portions and shape into discs. Wrap in plastic wrap and place in fridge for 1 hour.
• Preheat oven to 375°F.
• On lightly floured surface roll out dough to 1/4 inch thickness, cut into shapes.
• Place cookies 1 inch apart on baking sheets, greased or lined with parchment paper (I spray mine with PAM).
• Bake until light golden for about 10 minutes. Depending on your oven you may have to turn pans halfway through.
• Mix cookie glaze ingredients until preferred consistency and have fun decorating!

BASIC VEGAN SPELT COOKIES - CHOCOLATE/CAROB CHIP

Steps:

• Preheat your oven to 350 degrees and lightly oil a baking sheet.
• In a large mixing bowl or your stand mixer, beat the margarine with the sugar, vanilla and banana (or egg replacer).
• Blend in the flour about 1/4 cup at a time along with the baking powder and salt. Don't overmix, but make sure everything is nicely blended with no dry spots.
• Lastly, fold in your chocolate or carob chips.
• Drop by heaping teaspoon fulls onto your cookies sheet, making 12 large or 24 small cookies. Bake 10-14 minutes until done, which will depend on the size of your cookies.

BASIC SUGAR COOKIES - TRIED AND TRUE SINCE 1960

Steps:

• Mix self-rising flour, butter, sugar, eggs, vanilla extract, and salt thoroughly in a bowl; beat at least 5 minutes. Refrigerate dough at least 2 hours to overnight.
• Preheat oven to 275 degrees F (135 degrees C).
• Roll dough out on a floured work surface using a lightly floured rolling pin; cut cookies out with cutters. Place cookies onto baking sheets.
• Bake in the preheated oven until cookie bottoms are lightly golden brown, about 15 minutes.

GLUTEN-FREE BASIC SUGAR COOKIES

Steps:

• Stir gluten-free flour, baking powder, xanthan gum, nutmeg, and salt together in a large bowl.
• Beat sugar and shortening with an electric mixer in a large bowl until smooth. Add beaten eggs, milk, and vanilla extract; beat until light and airy, about 2 minutes. Add gluten-free flour mixture in small batches and stir until dough is just combined.
• Pat dough into a ball, wrap in plastic wrap, and chill for at least 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Dust rolling pin and cookie cutters with confectioners' sugar. Roll out dough to 1/2-inch thickness; cut cookies and place 2 inches apart onto the baking sheets.
• Whisk egg yolk with food coloring and water in a small bowl. Decorate cookies with mixture using a child's paintbrush. Sprinkle sugar sprinkles on top.
• Bake in the the preheated oven until edges are golden, 8 to 12 minutes. Cool on the baking sheets for 1 minute before removing to a wire rack to cool completely.

ANNE'S BASIC SUGAR COOKIES

Steps:

• Place a rack in the center of the oven and preheat to 375 degrees F (190 degrees C).
• Combine cake mix, butter, egg, vanilla, and almond extract in a large mixing bowl. Beat with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the mixture comes together into a sticky ball, 30 to 45 seconds.
• Roll the dough to 1/4- to 1/2-inch thickness on a lightly floured board with a lightly floured rolling pin. Use cookie cutters to stamp out shapes and place them 2 inches apart on ungreased cookie sheets. (You can reroll the dough scraps once and cut out more cookies.) Brush the cookies with egg white and decorate with sprinkles.
• Place one pan in the oven at a time. Bake until the edges of the cookies are golden brown, 8 to 10 minutes for smaller cookies and 10 to 12 minutes for larger. Let the cookies rest on the cookie sheet for 1 minute, then remove to wire racks with a metal spatula to cool completely, about 20 minutes.

BASIC CAKE MIX COOKIES & CAKE/PUDDING MIX COOKIES

Steps:

• 1. Preheat oven to 350f.
• 2. Blend wet ingredients. Add dry mix(es) and blend well, removing any lumps. Add mix-ins if using. (If using pudding mix, note that the dough will be sticky.)
• 3. Drop cookie mix by teaspoonful, one inch apart, onto greased or lined cookie sheets.
• 4. Bake for 12 to 15 minutes depending on how crispy you want the cookies. Shorter time for soft, longer time for crispy.
• 5. Arrange cookies on racks to cool. Frost or glaze if desired. (To make glaze, mix sugar and extract/juice in a bowl. Add water/milk until desired consistency is reached. Add food coloring if desired.) If you are glazing, consider adding colored sugar or sprinkles for a festive touch. (My kids love that part!) Let the cookies dry completely before packaging or storing.
• 6. **Took my kids shopping to pick out their mix-ins and they had a blast! We will be making our cookies tomorrow and will post pictures then. Here are some of the combinations we came up with: -Strawberry cake with vanilla pudding and vanilla chips -Spice cake with butterscotch pudding, butterscotch and cinnamon chips -Yellow cake with chocolate pudding, peanut butter and chocolate chips -White cake with chocolate pudding and mint chips -White cake with chocolate pudding, peanut butter and butterscotch chips -Vanilla cake with white chocolate chips, dried cranberries and almonds -Lemon cake with dried blueberries and orange glaze

BASIC GINGERBREAD COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease 2 baking trays.
• Sift flour, ginger, and baking soda together into a large bowl. Add butter chunks and stir until they are coated with flour. Mix the butter and flour together with your hands until mixture resembles fine bread crumbs.
• Whisk white and brown sugars, maple syrup, egg, and oil together in a small bowl until combined. Add to flour mixture and knead until a ball of dough forms, adding water, if needed.
• Roll dough on a lightly floured surface to 1/4-inch thickness, cut into desired shapes with cookie cutters, and place on the prepared cookie sheets. Repeat until you have used all the dough.
• Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cookies cool on sheets for 5 minutes, then remove to a wire rack.

C & H BASIC SUGAR COOKIES RECIPE

Steps:

• In large bowl, beat sugar and butter until fluffy.
• Beat in egg and vanilla.
• Combine flour, baking powder and salt, stir into sugar mixture.
• Form dough into flat disc on lightly floured surface; wrap in plastic wrapand chill in fridge for 1 hour.
• Preheat oven to 350°F
• On lightly floured board, roll out half of dough to 1/8 inch thick.
• Using cookie cutters, cut out various shapes.
• Place 1 inch apart on cookie sheet.
• Sprinkle with extra sugar.
• Bake 10 to 12 minutes until lightly browned. Cool on rack.
• Variation: Can also use dough to make drop cookies, skip the time to chill the dough in this case.

REALLY BASIC PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine egg, sugar and peanut butter, mixing well. Roll dough into small balls and place on a cookie sheet. Flatten balls with a fork.
• Bake for 8 to 10 minutes. Let cookies cool on cookie racks. Variation: add chocolate or peanut butter flavored chips to the dough for an extra little twist.

BASIC CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Lightly beat egg and stir into Basic Cookie Mix. Stir in the butter. Add vanilla and chocolate chips. Mix well. Drop by teaspoonfuls onto greased baking sheet.
• Bake for 12 to 15 minutes in the preheated oven.