Why spend hours hunting for the best cookie dough recipe? This foolproof cookie dough produces soft, chewy cookies every time. With simple ingredients and an easy method, it’s a versatile base you can adapt for sugar cookies, chocolate chip cookies, holiday cookies, and more.
Use this quick, no-fail recipe to bake a batch of soft, chewy cookies in no time.
Ingredients
Simple ingredients make a tender, chewy vanilla cookie that’s easy to customize.
- Butter – unsalted is recommended; if using salted, reduce added salt by half
- Flour – all-purpose flour gives the best texture
- Large eggs, baking soda, baking powder, vanilla extract, granulated sugar, light brown sugar (packed), and a little salt
How to make foolproof cookie dough
Overview — exact measurements and step-by-step instructions appear in the recipe card below.
1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
2. Using a stand mixer or hand mixer with the paddle attachment, cream the granulated sugar, light brown sugar, softened butter, eggs, and vanilla until light and fluffy.
3. Add the dry ingredients gradually to the butter mixture on low speed until combined. This is the point to fold in mix-ins like chocolate chips, dried fruit, or nuts.
4. Form dough into 1/4-cup balls and place in a single layer on parchment-lined baking sheets.
5. Bake at 350°F (175°C) for 11–13 minutes on the middle rack. The tops should begin to crack slightly but remain soft.
6. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack. For soft sugar cookies, sprinkle granulated sugar on the cookies immediately after they come out of the oven.
Variations and substitutions
This basic dough is ideal for many cookie styles: homemade sugar cookies, Christmas cookies, chocolate chip, or versions with chopped pecans or walnuts.
A good starting point is 1 cup of chocolate chips, nuts, or dried fruit added to the dough.
If you want more mix-ins, add more. For flavored extracts, try a 50/50 split: half vanilla and half orange or lemon extract for a bright twist.
For citrus cookies, add zest to taste—about 3 tablespoons of lemon zest works well for pronounced lemon flavor and you can replace half the vanilla with lemon extract.
Extracts: Swap half of the vanilla for almond, orange, or another extract for a different flavor profile.
Zest: Add lemon or orange zest to introduce fresh citrus notes.
Nuts: Stir in a cup of chopped pecans, walnuts, macadamia nuts, or almonds for crunch.
Dried fruit: Use dried cranberries, cherries, or citrus pieces for color and chew.
Frosting or icing: Top cooled cookies with buttercream or royal icing for a decorative finish.
- Chocolate chip: 1 cup semi-sweet chocolate chips
- Pecan & Chocolate Chip: 1/2 cup of each
- Macadamia Nut: 1 cup chopped macadamia nuts
- Orange Almond: replace half the vanilla with orange extract and add 1 cup chopped almonds
- Peppermint Chocolate Chip: 1/2 cup crushed peppermint and 1/2 cup chocolate chips
- Chocolate Mint: replace half the vanilla with creme de menthe and add 1/2 cup chocolate chips
- Peanut Butter Cookies: add 2/3 cup peanut butter to the butter/sugar mixture
Tips
- Preheat the oven to 350°F and bake on the middle rack for even results.
- Use fresh baking powder and baking soda, and make sure butter is softened to room temperature. Cold butter won’t cream properly.
- Add mix-ins like nuts, zest, or dried fruit when the butter and sugars are creamed together.
- Space dough balls at least 1″ apart on the sheet; these cookies spread slightly but not excessively.
- Allow cookies to rest on the baking sheet for 5 minutes before transferring to a cooling rack.
- This dough yields soft, chewy cookies and is not ideal for cut-out shapes that need to hold crisp edges.
Recipe FAQ
This recipe yields about 28 cookies when using a 1/4-cup scoop, and each cookie is roughly 3½ inches in diameter.
Cookies are done when the edges are a light golden brown and the centers remain slightly chewy. At 350°F, baking time is typically 11–13 minutes. Oven temperatures vary, so adjust time as needed.
Storage and make ahead
Store the unbaked cookie dough in an airtight container in the refrigerator for up to one week. Freezing dough is not recommended for best texture.
Keep baked cookies at room temperature in a sealed plastic bag or airtight container to maintain their softness.
This straightforward cookie dough makes a dependable batch for holidays, special occasions, or everyday treats.
More desserts
- Original Texas Sheet Cake
- Salted Caramel Cheesecake
- Classic Buttermilk Pie
- Old Fashioned Chocolate Pie
- Bread Pudding (with Whiskey Sauce)
- Lavender Creme Brulee
- Italian Almond Cookies
Foolproof Cookie Dough Recipe
Equipment
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Stand or hand mixer with paddle attachment
Ingredients
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1½ teaspoons salt
- 2 large eggs
- 2 cups butter, softened, unsalted (4 sticks)
- 2 cups granulated sugar
- ⅔ cup light brown sugar, packed
- 4 teaspoons vanilla extract
Instructions
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Bring butter and eggs to room temperature.
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Preheat oven to 350°F and line baking sheets with parchment paper.
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In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.
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In a large bowl, cream the softened butter, eggs, vanilla, granulated sugar, and light brown sugar with a paddle attachment until light and fluffy.
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Gradually add the dry ingredients on low speed until just combined; do not overmix.
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Scoop the dough with a 1/4-cup measuring cup, shape into balls, and place on the baking sheet.
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Bake at 350°F on the middle rack for 11–13 minutes. Remove from oven, sprinkle warm cookies with sugar if desired, allow to cool 5 minutes on the sheet, then transfer to a platter.
Notes
Add the dry ingredients in 1-cup increments to avoid a floury mess.
Cookies crack on top as they bake. Remove at 11–13 minutes so the centers stay chewy; do not bake until fully golden brown.
You don’t need to oil the parchment paper.
For flavored extracts, split 50/50 with vanilla. For mix-ins, start with 1 cup and add to the butter/sugar mixture; increase if desired.
White chocolate-cranberry variation: 1/2 cup white chocolate chips + 1/2 cup dried cranberries added to the butter/sugar mixture.
Peanut butter cookies: add 2/3 cup peanut butter when creaming the butter and sugars.