Vanilla Cookie Dough Food

EDIBLE COOKIE DOUGH

Steps:

• Combine brown sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in vanilla extract and salt. Add flour; mix until a crumbly dough forms. Mix in milk. Fold in milk chocolate chips and mini chocolate chips.

BASIC VANILLA COOKIE DOUGH

Steps:

• Whisk together flour, baking powder, and salt in a large bowl. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low. Add flour mixture, and beat until combined. Proceed with variations:Thumbprints and Ball CookiesShaped Icebox CookiesLayered Icebox CookiesGlazed Spritz CookiesCutout Cookies

HONEY-VANILLA SABLé COOKIE DOUGH RECIPE

Steps:

• Whisk flour, cardamom, and salt in a medium bowl to combine. Place sugar in a large bowl and scrape in vanilla seeds; save pods for another use. Massage mixture with your fingers until sugar looks like wet sand. Add butter and beat with an electric mixer on medium speed until mixture is smooth. Add egg yolk and honey; beat to combine. Reduce speed to low; add dry ingredients in 2 additions, mixing well after each addition. Knead dough a couple of times to incorporate any dry bits in the bottom of the bowl.
• Divide dough in half and pat into two 9"-long logs. Wrap each log in parchment paper, then wrap tightly in plastic. Roll each log across work surface to make as round and regular as possible, then chill until firm, about 2 hours.
• Preheat oven to 350°F. Gently scatter half of sanding sugar over a small portion of work surface. Unwrap 1 log of dough and roll log in sugar, applying a bit of pressure to help it stick, until evenly coated. Slice dough into 1/4"-1/2"-thick rounds, rolling log every few slices to avoid creating a flat surface. Place cookies on a parchment-lined baking sheet, spacing about 2" apart, and chill. Scatter remaining sanding sugar on surface and repeat with remaining log of dough.
• Bake cookies, rotating baking sheets top to bottom and back to front halfway through, until cookies are golden around the edges but still pale in the center, 13-18 minutes. Let cool 5 minutes on baking sheets, then transfer to wire racks and let cool completely.
• Dough can be made 1 month ahead; freeze instead of chilling. Thaw in refrigerator overnight before using. Cookies can be baked 3 days ahead; store airtight at room temperature.

BASIC COOKIE DOUGH

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in eggs, milk and vanilla. In another bowl, whisk 7-1/2 cups flour, baking powder and salt; gradually beat into creamed mixture, adding more flour if necessary. Divide dough into four 2-cup portions. Refrigerate, covered, until needed., Basic Cookie Dough may be used to prepare the following recipes: Crumb-Topped Date Bars, Cherry Surprise Cookies, Chocolate Mallow Cookies or Jelly Sandwich Cookies.

VANILLA COOKIE DOUGH

Steps:

• Sift the flour, baking powder, and salt into a mixing bowl and set aside.
• Beat the butter in the bowl of a standing mixer fitted with a paddle attachment at high speed until it is light and fluffy, about 3 minutes.
• Add the brown sugar, crumbling it with your hands as you add it to get rid of any lumps. Mix on medium-high speed until smooth, about 1 minute. Scrape down the sides and bottom of the bowl with a rubber spatula halfway through mixing to ensure that the butter and sugar are well mixed.
• Add the egg and vanilla and mix until combined. Again, scrape down the sides and bottom of the bowl to make sure that the ingredients are incorporated.
• Add approximately half the flour mixture and mix on low speed just until the flour is incorporated, about 30 seconds. Repeat with the remaining flour. Scrape down the sides and bottom of the bowl to ensure the flour is fully incorporated.
• Empty the dough onto a floured surface and gently push it together. Divide the dough in half and form each half into a flat disk 1 to 2 inches thick. Wrap each disk in plastic wrap and let it chill in the refrigerator for at least 1 hour or up to 3 days.
• Once the dough has chilled, it can be rolled and used as directed (see Rolling Dough, page 10), or frozen in sheets (wrapped tightly on a sheet pan or piece of cardboard with plastic wrap) until needed or up to 2 months.
• Cut and bake rolled dough as directed.
• Molasses is what makes brown sugar brown, but when it is exposed to air, it can lose its moisture and harden the sugar. To mitigate against this problem, try transferring leftover brown sugar from the box into a resealable plastic freezer bag and then storing the bag inside an airtight container. If your brown sugar hardens, you can soften it by microwaving it on high for 30 seconds, then crumble it with your hands and use it immediately. If the sugar is still hard or chunky after microwaving, discard it.

3 IN 1 VANILLA COOKIE DOUGH

Steps:

• Base Cookie dough:.
• Combine butter, light brown sugar, sugar, baking powder, vanilla and egg.
• gradually stir in flour.
• For Chocolate Chip Walnut: preheat oven to 375*F.
• Stir in semi sweet mini chocolate chips and chopped walnuts.
• Drop by tsp amounts onto cookie sheet.
• Bake 10-12 minutes.
• For Chocolate Butter: preheat oven to 375*F.
• Stir in melted chocolate chips.
• Drop by tsp amounts onto cookie sheets.
• Bake 10-12 minutes.
• For Coconut: preheat oven to 350*F.
• Add 1 C coconut to dough.
• Roll tsp amounts into balls.
• Roll balls into remaining coconut.
• Place onto cookie sheets.
• Bake 12-15 minutes.