Foolproof Cookie Dough Recipe

April 23, 2015  |   Brooks Halliday
Wooden rolling pin rolling out cookie dough
45 min

Baking up a batch of homemade cookies is the perfect way to say, “Great job!” “I love you!” or “Happy Wednesday!”  But who has the time?  You! Thanks to this foolproof basic cookie recipe. Mix up a large batch of dough and keep it in the freezer to quickly bake fresh cookies anytime!  



  1. In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
  2. In a separate bowl, combine butter and sugar. Beat until smooth and light yellow.
  3. Add egg and vanilla and beat until light and fluffy, about 2 minutes.
  4. With the mixer on low, gradually add the flour mixture, mixing until just combined. The dough will be firm.
  5. Shape dough into a disk, wrap in plastic, and refrigerate for at least 1 hour or up to 3 days.
  6. For basic sugar cookies, let dough soften then form into 2-inch balls and flatten slightly on the baking sheet. Bake at 350˚ for 10-12 minutes. If desired, dust warm cookies with Hain® Natural Turbinado Sugar for a sweet, crunchy finish.
  7. If freezing the dough, wrap in two layers on plastic wrap and put in freezer. The dough will last up to 6 weeks.

About the author

Brooks Halliday

Brooks Halliday

Brooks Halliday is a food stylist, writer and recipe developer based in New York City. She's had a hand in making good looking food for magazines, cookbooks, packaging, print ads, commercials and television. Together with healthy eating guru Candice Kumai, she's co-developed recipes for the cookbook Cook Yourself Sexy, as well as for magazines and numerous food and household product brands. Before following her heart and stomach to culinary school, Brooks was a Capitol Hill press secretary and spokesperson for a national nonprofit organization. These days, when she's not on set or in the test kitchen, Brooks can usually be found in her own kitchen cooking for her handsome fiance and two unusually epicurean cats.