Cookie Dough Recipe (Small-Batch or Edible Option)

Making cookies is one of the best things because it makes your house smell like heaven, 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 make cookie dough from scratch with one foundational recipe and transform it six different ways—plus I’ll share how to make edible cookie dough safely and a cookie dough recipe for two when you don’t want a huge batch.

Why You’ll Love This Cookie Dough Recipe

• Super Easy: This recipe is simple and takes under 30 minutes to make from start to finish.
• Incredibly Versatile: Transform this base recipe six different ways depending on what you’re craving or what your family loves.
• Small-Batch Option: Make just 8 cookies when you don’t want leftovers tempting you all week.
• Safe Edible Version: Learn how to make edible cookie dough that’s safe to eat raw without eggs or untreated flour.

Ingredients

Butter – Use unsalted butter for better control over salt levels, and make sure it’s softened to room temperature because cold butter won’t cream properly with the sugar. Butter provides rich flavor, tender texture, and helps cookies spread during baking, so don’t skip the creaming step. You can also use vegan butter if you want to make this cookie dough recipe dairy-free, but it may affect the final texture slightly.

Sugar (Brown and White) – This recipe uses both brown sugar and white granulated sugar because they each add different qualities to the cookies. Brown sugar contains molasses, so it creates chewier cookies with deeper caramel flavor, while white sugar produces crispier edges and helps cookies spread. The combination gives you the best of both worlds—chewy centers with slightly crispy edges.

How to Make Cookie Dough

Classic Cookie Dough (Makes ~24 cookies):

1. Preheat oven to 350°F and line 2 baking trays with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, beat butter, both sugars, and vanilla with a hand mixer on medium-high speed until light and fluffy, about 2-3 minutes, because proper creaming incorporates air for lighter cookies.
4. Add egg and yolk one at a time, mixing just until combined after each addition, but don’t overmix or cookies become tough.
5. Add flour mixture and mix until just combined with no visible flour streaks.
   Cover bowl with plastic wrap and refrigerate 30-45 minutes, so the dough firms up and is easier to handle.
6. Scoop dough into ping-pong sized balls (about 2 tablespoons). Roll smooth with your hands and space 2-3 inches apart on trays because they spread during baking.
7. Bake 11-12 minutes until edges are slightly golden but centers still look soft. Let cool on trays 5 minutes, then transfer to a wire rack.

Small-Batch Cookie Dough for Two (Makes ~8 cookies):

1. Use ¼ cup (4 tablespoons) softened butter, 3 tablespoons brown sugar, 2 tablespoons granulated sugar, 1 egg yolk (no whole egg), ½ teaspoon vanilla, ¾ cup flour, ¼ teaspoon baking soda, and ⅛ teaspoon salt. Follow the same method above, but bake for 9-11 minutes because smaller batches bake slightly faster.

Edible Cookie Dough (No-Bake, Safe to Eat Raw):

1. First, heat-treat the flour by spreading it on a baking sheet and baking at 350°F for 5-10 minutes until it reaches 165°F internally because this kills any potential bacteria. Let cool completely before using.
2. Omit the eggs entirely, so there’s no risk of salmonella. Mix softened butter with both sugars and vanilla until creamy.
3. Add the cooled heat-treated flour, baking soda, and salt, mixing until combined. The dough will be crumbly at first, but add 2-3 tablespoons milk or cream one at a time until it reaches your desired consistency.
4. Fold in chocolate chips, M&Ms, or your favorite mix-ins. Serve in small bowls or parfait cups because it’s rich and a little goes a long way.

6 Cookie Dough Variations

1. Brown Sugar White Chocolate Pecan Cookies:
   Replace all granulated sugar with brown sugar for extra chewiness. Fold in ¼ cup chopped pecans and ⅔ cup white chocolate chips, and press extra on top before baking. Bake 12-14 minutes.

2. Ginger Molasses Cookies:
   Add 3 tablespoons molasses after creaming butter and sugar. Mix in 1½ teaspoons cinnamon, ¾ teaspoon ginger, and an extra ½ cup flour because molasses adds moisture. Roll in granulated sugar before baking. Bake 12-14 minutes.

3. Cinnamon Sugar Crackle Cookies:
   Replace all sugar with powdered sugar and omit eggs for a shortbread texture. Roll balls in cinnamon-sugar mixture and press flat. Bake 14-16 minutes because these spread less.

4. Gluten-Free Chocolate Chunk Cookies:
   Use Bob’s Red Mill 1:1 GF flour plus 6 tablespoons extra flour and ⅓ teaspoon more baking soda. Add 6 oz chopped dark chocolate and sprinkle with flaky salt before and after baking. Bake 12-14 minutes.

5. Vegan Chunky Monkey Cookies:
   Replace butter with vegan butter and eggs with 1 mashed ripe banana. Add ½ cup plus 1 tablespoon peanut butter after creaming, so the dough has rich nutty flavor. Fold in ⅓ cup dark chocolate chips. Bake 12-14 minutes.

6. Cake Batter Cookies:
   Add 2 tablespoons vanilla cake mix powder to the dough and fold in ½ cup rainbow sprinkles, but add extra sprinkles on top for visual appeal. Bake 10-12 minutes because sprinkles can burn.

 Tips and Tricks

• Room Temperature Matters: Softened butter creams properly with sugar and creates better texture, so leave it out 30-60 minutes before starting.
• Don’t Overbake: Cookies continue cooking on the hot pan after removal, so take them out when centers still look slightly underdone.
• Chill the Dough: Refrigerating prevents overspreading and allows flavors to develop, so don’t skip this step even though it’s tempting.
• Scale Wisely: Use gram measurements for accuracy when halving or doubling because volume measurements can be imprecise.

Substitutions

• Butter: Use vegan butter for dairy-free cookies, but they may spread more because of different fat content.
• Flour: Bob’s Red Mill 1:1 GF flour works well, but add 2-3 extra tablespoons because GF flour absorbs more moisture.
• Eggs: For baking, use flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg), but for edible dough, simply omit them.
• Chocolate: Swap chips for chopped chocolate bars, M&Ms, or any mix-ins you love because customization is the fun part.

Best served with

• Fresh Fruit Salad
• Bougatsa
• Frozen Greek Yogurt
• Strawberry Crumble

How to Store Leftovers

Store baked cookies at room temperature in an airtight container for 3-4 days, or freeze for 2-3 months because they keep beautifully. Unbaked cookie dough can be refrigerated for 2-3 days or frozen as scooped balls for up to 2 months—bake from frozen, adding 1-2 extra minutes. Edible cookie dough should be refrigerated in an airtight container and eaten within 3-4 days because it contains dairy but no preservatives.

Common Questions