Cookie Dough Recipe Six Ways | FoodByMaria Recipes

Vegetarian

One Cookie Dough Recipe Six Ways

Last Updated:

Prep

15 minutes

Cook

12 minutes

Yield

20 -22

This easy cookie dough recipe base is incredibly versatile. Make it on its own or personalize it with one of the 6 variations added to the body of this post.

Making cookies is one of the best things! It makes your house smell like heaven, it brings joy to whoever is eating them and can be a great way to get your kids and family in the kitchen as well. Baking doesn’t need to be overly complicated. So many recipes can be very versatile, just like this cookie dough recipe. In this post, I’ll show you how to take one foundational cookie dough recipe and make it six different ways.

6 types of cookies you can make with this cookie dough recipe

Why you’ll love this cookie dough recipe:

  • Easy: This recipe is simple and it only takes under 30-minutes to make
  • Versatile: You can make this simple recipe in six different ways for whatever you are craving or that your family loves
  • Delicious: You can’t go wrong with this cookie dough recipe. Everyone will love it!

Cookie dough recipe done 6 different ways on brown paper with labels

Ingredient Notes:

The base of this recipe uses the simple ingredients of:

Butter: Feel free to use vegan butter if you want to make this cookie dough recipe vegan instead.

Sugar: I use both brown sugar and regular, white sugar for this recipe as they both add their own special sweetness to the recipe.

Egg: Egg and egg yolk are both used in this recipe. The yolk adds richness to recipes/baking and can add flavor and color to baked goods.

Vanilla: Choose a pure vanilla extract vs. the fake stuff for the best, most authentic flavor.

Flour: I use all-purpose flour but if you want to make these gluten-free you can swap this out for Bob’s Red Mill 1:1 flour.

Baking Soda: Baking soda will help your cookies rise appropriately.

Salt: If you are using salted butter you may want to omit this.

How to make cookie dough:

  1. Preheat the oven to 350F, and line 2 baking trays with parchment paper.
  2. In a medium-sized bowl, combine flour, baking soda, and salt. Set aside.
  3. In a large bowl, combine butter, sugars, and vanilla, with a hand mixer on medium/high speed until light and pale in color.
  4. One at a time, slowly mixes in the egg and yolk, until just combined.
  5. Add the flour mixture and mix until well combined.
  6. Cover the bowl in plastic wrap and refrigerate for 30-45 minutes.
  7. Scoop the dough into “ping-pong” size balls, approximately 2 tbsp worth. 
  8. Roll the cookie dough balls out with your hand, until smooth. 
  9. Evenly space the cookie dough 2-3 inches apart onto the baking trays. 
  10. Bake for 11- 12 minutes, until slightly golden on the edges.
  11. Allow to cool on the baking trays for 5 minutes, then transfer to a wire rack.

Transform this cookie dough by adding the following ingredients + steps to this recipe: 

Brown sugar, white chocolate & pecan cookie dough recipe

Brown Sugar, White Chocolate + Pecan Cookies

  • Replace granulated sugar with brown sugar
  • Fold in ¼ cup pecans (roughly chopped) + 2/3 cup white chocolate chips
  • Add extra pecans & white chocolate chips to the top of the cookie dough balls prior to baking.
  • Bake for 12 – 14 minutes.

Ginger molasses cookie made with cookie dough recipe

Ginger Molasses Cookies

  • Add 3 tbsp molasses- after creaming butter + sugar 
  • Add a 1 ½ tsp cinnamon, ¾ tsp ginger, and an extra ½ cup all-purpose flour
  • Roll cookie dough balls in extra granulated sugar prior to baking.
  • Bake for 12 – 14 minutes.

Cinnamon sugar crackle shortbread cookie made with cookie dough recipe

Cinnamon Sugar Crackle Shortbread Cookies

  • Replace all sugar with icing sugar and remove eggs.
  • Combine ½ cup granulated sugar + 1 tsp cinnamon. 
  • Roll cookie dough balls in cinnamon sugar mix + press down.
  • Bake for 14 – 16 minutes.

Gluten-Free cookie made with this cookie dough recipe

Gluten-Free Chocolate Chunk Cookies with Flaky Salt

  • Replace all-purpose flour with Bob’s Red Mill 1:1 Gluten-Free Flour Blend + add 6 tbsp extra flour.
  • Add extra 1/3 tsp baking soda + 6 oz of dark chocolate (roughly chopped)
  • With the extra dark chocolate chunks, add two or three extra pieces on top of the cookie dough balls. 
  • Sprinkle some flaky salt on top of each cookie dough ball prior to baking AND directly after. 
  • Bake for 12 – 14 minutes.

Vegan chunky monkey cookie on brown paper

Vegan Chunky Monkey Cookies

  • Replace butter with earth balance + the eggs with 1 ripe banana
  • Add ½ cup + 1 tbsp peanut butter after creaming 
  • Add extra 1/3 tsp of baking soda + 1/3 cup dark chocolate chips
  • Bake for 12 – 14 minutes

Expert Tips & FAQ:

What if I don’t have chocolate chips/chunks? Spice it up by adding your favorite chocolate bar chopped.

Storage: Store cookies at room temperature in an airtight container for 3-4 days or in the freezer for 2-3 months. Allow to come to room temperature or warm in the microwave slightly to serve. 

Serving: Serve with your favorite milk or plant-based milk- adding vanilla for an extra touch!

cookie dough recipe done 6 different ways and displayed on brown paper

Other cookie recipes you’ll love:

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One Cookie Dough Recipe Six Ways

5 from 40 votes
This easy cookie dough recipe base is incredibly versatile. Make it on its own or personalize it with one of the 6 variations added to the body of this post.
Prep Time 15 mins
Cook Time 12 mins
Total Time 26 mins
Course Vegetarian
Cuisine Baked Goods
Servings 20 -22
Calories 97 kcal

Ingredients
  

  • ¾ cup butter or earth balance
  • ¾ cup brown sugar
  • ½ cup sugar
  • 1 egg
  • 1 egg yolk
  • 2 tbsp vanilla
  • 1 ¾ cup all-purpose flour
  • ¾ tsp baking soda
  • 1 tsp salt

Instructions
 

  • Preheat the oven to 350F, and line 2 baking trays with parchment paper.
  • In a medium-sized bowl, combine flour, baking soda, and salt. Set aside.
  • In a large bowl, combine butter, sugars, and vanilla, with a hand mixer on medium/high speed until light and pale in color.
  • One at a time, slowly mixes in the egg and yolk, until just combined.
  • Add the flour mixture and mix until well combined.
  • Cover the bowl in plastic wrap and refrigerate for 30-45 minutes.
  • Scoop the dough into “ping-pong” size balls, approximately 2 tbsp worth. 
  • Roll the cookie dough balls out with your hand, until smooth. 
  • Evenly space the cookie dough 2-3 inches apart onto the baking trays. 
  • Bake for 11- 12 minutes, until slightly golden on the edges.
  • Allow to cool on the baking trays for 5 minutes, then transfer to a wire rack.
  • Enjoy!!

Notes

Replace butter with earth balance. 
Spice it up by adding your favorite chocolate bar chopped.
Store cookies at room temperature in an airtight container for 3-4 days or in the freezer for 2-3 months. Allow to come to room temperature or warm in the microwave slightly to serve. 
Serve with your favorite milk or plant-based milk- adding vanilla for an extra touch!
Have fun with it!

Nutrition

Serving: 22 | Calories: 97kcal | Carbohydrates: 11.4g | Protein: 0.4g | Fat: 5.4g | Saturated Fat: 1.4g | Polyunsaturated Fat: 1.4g | Cholesterol: 16.8mg | Sodium: 203.6mg | Sugar: 11.3g
Review This Recipe Let us know how it was!
katie wayne

5 stars
at this time of the year the ginger molasses cookie is my favorite.

ana nguyen

5 stars
a great go-to recipe

zakiya valente

5 stars
any suggestions to make this recipe festive for the holidays? Crushed candy canes, maybe?

emmi patterson

5 stars
i’m slowly making my way through all of your baked goods recipes!! love all of your stuff

Maria Koutsogiannis

thank you!!!

Dianna Marshall

5 stars
I made your cookie base and added m&m’s and white chocolate chips! i needed lots of cold milk for dunking!!!

Maria Koutsogiannis

oh that sounds sooo good!

anonymous

5 stars
another great recipe! I just got a little confused with how the instructions were written but I figured it out

Maria Koutsogiannis

it’s definitely not the easiest to understand but that’s what happens when we try and teach 6 recipes at once lol

Janine M.

5 stars
I make these weekly for my kiddos

Maria Koutsogiannis

that makes me so happy, janine!

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