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This is one of my most versatile cookie dough recipes that stays soft and chewy every time. I have no less than 12 ways you can use this cookie recipe!
It all started with the Perfect Soft and Chewy Snickerdoodles. I can’t take credit for the recipe because it came from my future in-laws but it was one recipe that my fiance always talked about and so finally I got my hands on it and I never looked back.
These are the cookies that I always turn to if I need to make something to bring into the office. Even though it isn’t the quickest recipe, because it does require that you refrigerate the dough, I always get so many compliments on it. This recipe always makes it into holiday cookie baskets in one way or another.
After the snickerdoodles, I proceeded to try other recipes using the same dough base but adding my favorite mix ins, such as M&Ms, Pop Tarts, Circus Animal Cookies, Peppermint candies and more. I am sure you’ll find your own ways to mix it up a bit, but in the meantime click on the links below for the recipes or scroll all the way down for the master soft and chewy cookie dough.
Perfect Soft and Chewy Snickerdoodles
Frosted Strawberry Pop Tart Cookies
White Chocolate Cranberry Orange Cookies
Holiday Favorites:
Conversation Heart Sugar Cookies
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If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!
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Master Soft and Chewy Cookie Dough
- Prep Time: 75 minutes (including chill time)
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 24 cookies
Print Recipe
Pin RecipeDescription
This master soft and chewy cookie dough makes the perfect cookie every time. Just add your favorite mix-ins!
Ingredients
- 1 cup (226g) unsalted butter, softened
- 2 cups (380g) granulated sugar
- 2 large eggs
- 1 teaspoon (5ml) pure vanilla extract
- 3 cups (420g) all-purpose flour
- ½ teaspoon (2g) baking soda
- ½ teaspoon (2g) cream of tarter
- ¼ teaspoon (1.2g) salt (optional-see notes)
- Add your favorite mix-in
Instructions
- Soften the butter in the microwave for 10-12 seconds. Combine the butter with the sugar and beat on medium speed until well creamed together.
- Add the eggs and vanilla extract. Mix until it’s well combined.
- In a separate bowl, combine flour, baking soda and cream of tartar. Slowly add into batter and beat on medium low speed until well combined and dough starts to form. Add the crusted candies and sprinkles.
- Use a large cookie scoop and scoop cookie dough onto a parchment paper lined baking sheet. Refrigerate the dough for a minimum of 1 hour.
- Preheat the oven to 350° F. Place the dough about 2 inches apart on a baking sheet lined with parchment paper or a silicone baking mat, and let sit at room temperature for 10 minutes prior to baking.
- Bake at 350° F 10-12 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely.
Notes
- These can be refrigerated overnight but it’s recommended to pre-scoop the dough into balls and then store in an airtight container. Allow to rest at room temperature for 10-15 minutes prior to baking.
- Scooped dough can be frozen to be baked at a later time. Store in an airtight container
- Finished cookies can be frozen and stored in an airtight container
- The original recipe did not include salt. Some people think these cookies are quite sweet and therefore adding the salt will help balance, but I normally do not include salt when I use this recipe
- Category: Cookies
- Method: Baked
- Cuisine: American
Keywords: chewy cookies, soft cookies, simple cookie recipe
Delicious! I am wondering how I can use this to make peanut butter chocolate chip cookies without compromising texture too much? Thank you!
★★★★★
Hi Enid, I would recommend using this recipe for peanut butter cookies and substituting the Reese’s Pieces with Chocolate Chips.
These were amazing. I’m a huge texture person and these are exactly how I think a cookie should feel in your mouth. Absolutely wonderful, thank you for sharing this recipe, it is my go-to master recipe now.
★★★★★
Woohoo! That is awsome Kayla, thank you so much for sharing!!
Hi Julianne! I was wondering if I could use this dough for sugar cookie bars? I need to fit them in a 9×13 inch pan. Should I double or 1.5x the recipe to produce enough dough to fit in that size pan? And what would you estimate the bake time to be? Thanks!
Yes! I have a lemon sugar cookie bar recipe that uses this same dough as the base, and I’ll be sharing a regular sugar cookie bar as well. Use a 9×13 pan
I’m a newbie. Can you explain what you mean by “pre-scooping” the dough? Do you scoop it and place them separated on a cookie sheet? If pre-scooped, why do you need to scoop them again? I think I’m just misunderstanding. Thank you!
No worries Alexis! Once the dough is done, use your cookie scoop to scoop your dough onto a cookie sheet. Then refrigerate. If you refrigerate the dough in your mixing bowl, it will be very difficult to scoop once it’s firmed up.
I love a good base recipe that you can add anything to. From cocoa to candies, it’s such a fun thing to change depending on your cravings!
Same here Shannon!
I love this basic cookie dough to mix and match different flavors.
Sounds like a great recipe! Thanks!
Thank you Pam!!