Christmas Catch Up and Basic Cookie Dough Recipe

Hi all,

Phew…it has been a crazy few weeks. This blog is clearly run by a real person…what other blogger (or corporation…as many blogs are not as personal as they may seem) does not blog all of the time around the holidays? Me. My full-time work recently included an offsite. With Covid I decided to attend virtually but the work leading up to it and then the actual session was all consuming. Not to bash my male readers (if there are any) but I am struck that only men would plan an offsite right before the holidays! Nonetheless, aside from the offsite, I have been a busy elf…shopping (mostly online), cooking, decorating etc. Of course I have been baking too, and I am excited to share my basic cookie dough recipe that you can customize into multiple variations – so easy and delicious (and everyone will think you have been slaving away for days with all of the different kinds!).

Christmas Tree Tailgate

As the tradition dictates, this family goes to a darling tree farm and cuts down the freshest tree. Our girls were tots when we started this tradition, and it is my favorite day of the year (not kidding!). From the Christmas market complete with oxen (yes you read that right) to the hayride into the tree “forest” it is always so much fun. In recent years we have included a tailgate with friends complete with Mr. SB’s sliders and lots of goodies. This year was no different. It was on the cold side, but we enjoyed sliders with caper mayo (a must), seven-layer bars (a throwback), plenty of mimosas (and just plain old champagne), chili and more. Our tree is a tad smaller this year but beautiful all the same.

Wrapping Presents

I have always loved wrapping gifts. It was my job way back when my mom and I would prepare for Christmas. I love having a blog as I can now see last year’s ideas! This year, I stuck with my gold and white theme – it just works really well with our decor. I included some holiday ornaments on the gifts and of course plenty of fluffy bows. Can’t wait to hand out gifts on Christmas day.

Holiday Goodies – Basic Cookie Dough Recipe

I have been baking cookies for years and frankly what I realized is that almost all cookies are a variation on one basic recipe. Today am excited to share this basic cookie recipe. It creates delicious, chewy cookies. By the way you do need to refrigerate the dough – apparently this step hydrates the flour and helps your cookies keep their shape (ever wonder why they look like pancakes…you need to put the dough in the fridge for at least two hours to avoid that fate!).

I love all of the varieties. I happened to have white chocolate chips, cocoa powder as well as dried cranberries so I made those two variations plus good old chocolate chip. Here is the recipe… Enjoy. I am signing off until the new year – may you and yours have a wonderful holiday!!

Basic cookie dough

Basic Cookie Dough (with many variations)

A wonderful base to add in mix-ins for countless varieties of cookies from the classic chocolate chip to chocolate with white chocolate chips – feel free to be creative!
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Equipment

  • Mixing bowls
  • Cookie sheets

Ingredients

  • Ingredients
  • 1 cup butter melted and cooled to room temperature
  • cup light brown sugar
  • ¾ cup white sugar
  • 2 large eggs
  • 2 teaspoons of vanilla extract
  • cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Instructions

  • In a large mixing bowl add in melted butter, sugars, eggs, and vanilla extract and whisk together until combined.
  • In a separate bowl, mix together flour, baking soda, and salt.
  • Add the dry ingredients to the wet and stir with a spatula to form the cookie dough.
  • Chill the dough for a minimum of 2 hours. This step will prevent cookie spread!
  • Scoop even spoonfuls of dough onto a cookie sheet.
  • When ready to bake preheat the oven to 375ºF
  • Roughly shape the cookies back into balls of dough before placing the cookies on a large parchment-lined cookie sheet about 4 inches apart.
  • Bake for roughly 8 to 10 minutes or until you can still see it is doughy in the center but browning around the edge. Don’t bake for longer as you will over bake it and lose that gooey center.
  • Let cool on the sheet for 5 minutes then enjoy. Store in an airtight container for up to 3 days. Cookies also freeze really well so feel free to put some in the freezer to enjoy when you wish.
  • Enjoy!

Notes

Variations – Divide your dough into four sections or more (the measurements below are for four though so please keep that in mind)
Classic Chocolate Chip Cookie
2 tablespoons chocolate chips
Oatmeal Raisin Cookie
2 heaped teaspoons rolled oats
1 tablespoon raisins
Chocolate White Chocolate Chip Cookie
2 heaped teaspoons cocoa powder
2 tablespoons of white chocolate chips
Peanut Butter Cookie
1 tablespoon peanut butter
1 tablespoon Reese’s pieces, (chopped)
Keep going as you like – I also added white chocolate chips and dried cranberries (about one tablespoon each).

Pillowy Soft Sugar Cookies

We love to decorate cookies for Christmas, Valentines and pretty much any holiday or celebration. Sugar cookies are a natural go-to recipe but through the years I have found most recipes result in crispy or even hard cookies. This recipe tweaks the standard sugar cookie recipe with the addition of cream cheese. The other secret is using cake flour instead of regular flour. The result? Pillowy soft sugar cookies that melt in your mouth! With snow coming later today I am planning on making a second batch!

Tips for Making Pillowy Soft Sugar Cookies

The first tip, which actually applies to all cookies, is to soften both the cream cheese and butter. I usually leave it out on the counter or use the soften function in my microwave. Softening allows the cream cheese and butter to mix in with your dry ingredients and gives an even texture to the cookie.

Second, as I noted above, cake flour is super fine flour. You can find this in the baking aisle at your local supermarket. I find King Arthur makes excellent flours for baking, and they have a cake flour version. My local supermarket also carries Swan’s Down and Soft As Silk. Either brand would work well too.

Lastly, you need to watch the baking time carefully. In order to get that soft, pillowy texture you will not want to over cook. I usually bake two trays at once and then switch the cookies from top to bottom racks midway through baking. You will need to work with your oven. The second the edges become the slightest brown, take the cookies out to cool.

Decorating soft sugar cookies

These cookies are perfect for dipping into sprinkles or some powdered sugar. As Christmas is next week I used a mix of red, green and multi colored sprinkles for an assortment. I have also used red and pink at Valentines day. My girls love to decorate cookies too so we have also frosted these cookies. Would love to hear if you have tried the recipe and how it came out. Please comment below!

Soft Sugar Cookies Recipe

Pillowy Soft Sugar Cookies

Pillowy soft sugar cookies melt in your mouth. Decorate with powdered sugar or sprinkles and you have the perfect sweet treat for holiday or anytime baking.
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Course: Dessert, Snack
Cuisine: American
Keyword: Baking, Christmas, Christmas Cookies, Cookies, Holiday
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 36 cookies
Cost: $4

Equipment

  • Cookie sheets

Ingredients

  • 1/2 cup butter softened (1 stick)
  • 4 ounces cream cheese room temperature
  • 1 cup granulated white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/2 teaspoon baking powder
  • 1 3/4 cup cake flour see note on suggested brands
  • Sprinkles optional

Instructions

  • Line baking sheet with parchment paper or a silicon mat (I like Silpat)
  • Combine flour with baking powder in a bowl.
  • Cream together butter and cream in a separate bowl with electric or stand mixer.
  • Add sugar to butter/cream mixture and beat for 1 minute. Add egg and beat to combine. Add extracts and beat until combined. Add in baking powder and cake flour (in three sections), mixing to combine.
  • Once incorporated, refrigerate dough for at least an hour.
  • Preheat oven to 375 degrees F.
  • Dough will be sticky so use flour on your hands or wear gloves to roll out 1-2 inch balls.
  • If using sprinkles, dip into sprinkle mixture gently.
  • If you would like a dome shape, you can use the bottom of a cup to gently flatten the top of the balls but don’t flatten too much or the cookies won’t puff up or be pillowy soft.
  • Bake for 9-11 minutes. Remove cookies when you see the underside edges turning golden. You will have to watch carefully after about 8 minutes as it happens quickly. The time may also might vary for your oven and altitude.
  • Let cool on a baking rack. If frosting, let cool completely.
  • Enjoy!