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Basic Vanilla or Chocolate Cookie Dough

Author: MaryJane robbins

Using two different-flavored doughs, you can open up a whole world of fun and easy rolled cookies for your next cookie tray. Checkerboards, bull's-eyes, even marbled cookies all derive from simple pantry staples, and your own creativity.

At a glance

approximately 3 dozen cookies
Nutrition information


Choose your measure:

Vanilla dough


  1. In a medium-sized mixing bowl, beat together the sugar, butter, salt (if you're using it), and the vanilla until well blended.
  2. Stir in the flour to make a soft, cohesive dough.
  3. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate until ready to use, at least an hour or up to overnight.
  4. Roll the dough 1/4" thick on a lightly floured surface. Cut into desired shapes. Bake cookies in a preheated 350°F oven for 10 to 12 minutes, or until they're firm to the touch. Larger cookie cutouts may take slightly longer to bake.
  5. Remove the cookies from the oven, and carefully transfer them to a rack to cool.
  6. Yield: approximately 3 dozen cookies.

Nutrition Information

  • Serving Size 1 cookie (12g)
  • Servings Per Batch 36
Amount Per Serving:
  • Calories 60
  • Calories from Fat 35
  • Total Fat 4g
  • Saturated Fat 2.5g
  • Trans Fat 0g
  • Cholesterol 10mg
  • Sodium 35mg
  • Total Carbohydrate 6g
  • Dietary Fiber 0g
  • Sugars 2g
  • Protein 1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.