Master Cookie Dough Part 2

Cookie Baking is in full swing for the holidays, and I am trotting out the Master Cookie Dough recipe! This is my go-to recipe, because I can make so many different types of cookies with it.

I did a previous series of posts last year using the master cookie dough, and made a few different styles of cookies.

Chocolate Chip-Coconut Bars



Chocolate Macadamia Nut Bites


Crispy Sugar Cookies


This year I’ll be working on a few more varieties using this versatile master cookie dough, so stay tuned! Here is the recipe for the basic dough, which can be frozen for future cookie goodness!

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Master Cookie Dough
One cookie dough that makes many different types of cookies? This ultra versatile dough can be made into bars, rolled cookies, filled cookies and more!
  • 6 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 2 cups butter, softened
  • 2 cups granulated sugar
  • 2 large eggs
  • 2 tablespoons half and half
  • 2 teaspoons vanilla extract
Sift the flour, baking powder and salt together. Set aside.
Cream the butter and sugar in a mixer on high speed for 2-3 minutes, or until the mixture is light and fluffy.
Reduce the speed to medium, add the eggs, half and half and vanilla. Mix until all the ingredients are combined.
Reduce the speed to low, then slowly add the flour mixture, stopping to scrap down the bowl as needed. Continue until all the dry ingredients are incorporated.
Divide the dough into 1 cup portions, wrap in plastic and refrigerate at least two hours. The dough can also be frozen for future use.

Prep time: 20 mins Cook time: Total time: 20 mins Yield: 8 cups