Cookie Dough is one of those recipes that you have to get just right in the preparation stage to make sure the cookies are the right texture when they come of the oven. You want them to be pliable and soft, not rock hard and crumbly!
So this is my cookie dough recipe that I have spent a lot of time perfecting. I highly recommend using vegetable shortening like Stork, butter is too heavy it will make your cookies more dense. And be careful with the flour, remember, with the last cup, pour it in slowly until your cookie dough begins to pull away from the sides of the bowl and form a soft dough.
Here’s the recipe card and below you’ll find the video. Get baking!
|The Ultimate Cookie Dough Recipe|
- 1.5 cups of Shortening or butter (I like to use Stork)
- 2 cups of sugar
- 4 eggs
- 1 teaspoon of vanilla
- 5 cups of flour in the mixture, plus set aside 1/2 cup for rolling out the dough later
- 2 teaspoons of baking powder
- 1 teaspoon of salt
- Cream the butter in a mixing bowl.
- Add the eggs and the vanilla.
- Add the sugar and continue to combine.
- Add the flour one cup at a time.
- Add the salt.
- Add the baking powder and remember, you must measure this one exactly for your cookie dough to rise and to taste great.
- For the final cup of flour, add it in slowly until the cookie dough begins to pull away from the side of the bowl.
- Place a piece of parchment on your counter and tip the mixture onto the parchment.
- Knead the cookie dough for a few minutes.
- Then wrap it up tightly and store in the fridge for an hour.
- After an hour, take it out and add a generous heap of flour and knead it together until it’s pliable like playdough. If it’s still sticky, keep adding flour until it feels ready to roll.
- Roll it out to about 1/4 inch thick and cut into desired shapes.
- Bake it for about ten minutes. I prefer them to be undercooked and ‘bendable’ rather than jaw breakers.
- When they are ready, remove them from the baking tray and set aside to cool.