How to make Cookie Dough

When you want to make fail – proof cookies, it is extremely important to know how to make cookie dough.


 Making cookies is such a joy, isn’t it? There’s just something so soothing and magical about cookie making that you never really want to stop. Besides, who can deny the bakery – style aromas that float in your home as these cookies take their shape and get ready to be devoured by you?

However, not all cookies are created equal. There are countless varieties of cookies that you can make all depending on how much more or less of an ingredient that you add. However, with the Holiday season upon us, today, I am going to teach you how to make cookie dough in its most basic form that would work brilliantly well for cutting your cookies out in different shapes and decorating them with Royal Icing. Besides, they can also be used to make your favorite chocolate chip cookies or any other flavoring that you like.

If you’ve asked yourself the question, how to make cookie dough, a million times, today is the day your questions are answered. Making this dough is extremely simple however, there certainly are some points to be taken care of to ensure that you get the best cookie – baking experience at all times.

So, how to make cookie dough? Here’s a step – by – step:

Step 1: Get your butter and sugar together in a bowl:


Step 2: Cream them with a wooden spoon until mix looks slightly pale:


Step 3: Add an egg yolk and a splash of vanilla extract:


Step 4: Add the flour + baking soda in small increments:


Step 5: Bring together into pliable dough. (Tip: Add a bit of your leftover egg – white until the dough comes together)



Learning how to make cookie dough is extremely simple. However, there are some areas where you could go wrong. In order to make it simpler for you to remember, I make it into a 1: 1: 1: 2 ratio for Butter: Sugar: Egg Yolk: Flour. Therefore, if I use 100 grams butter, I’ll also use the same amount of sugar and 200 grams flour. In this case, I’ll also add the yolk of 1 egg and add just a small amount of the egg white, enough to bring the dough together.

Let’s also talk about flavorings. When you want to learn how to make cookie dough you also need to know what flavor you’d want to give your cookies. The basic cookie dough has a vanilla flavoring. However, you can get extremely creative with this aspect but at the same time you need to know that once your dough comes together, adding any kind of favoring will be a difficult task as this is best achieved after the creaming of the butter stage and before adding the flour.

Cinnamon, orange extract, peppermint extract, gingerbread spice mix are the most common ones. Cocoa powder again is very popular but you need to exercise one extra step when using cocoa powder. Because it is a powder and is usually used in a slightly higher quantity to impart the deep cocoa flavor, it can easily throw the ratios off balance. Therefore, my recommendation is to deduct the quantity of flour from its total weight based on the weight of cocoa powder being used. It simply means that if the recipe calls for 100 grams flour but you also want to add 25 grams of cocoa powder to make it into a chocolate cookie, subtract 25 grams from the weight of the flour and use only 75 grams of the flour.


Easy, right?



 Key Points to Remember:

1. Make sure the butter and eggs are at room temperature

This one is probably going to be one of the most important points to keep in mind when you want to make almost any baked good unless it’s a pie crust that you are making. When you want to learn how to make cookie dough, learning that ingredients should all be at room temperature is a given and something that should be on the back of your mind. The butter at room temperature makes the creaming process extremely simple and results in a lighter, fluffier butter + sugar mix.

2. The dough should be soft and pliable:

When you bring the dough together initially, it will show resistance and will be crumbly. Therefore, to tie it all together, you will need a little bit of the leftover egg white. Be very careful when you pour the whites and only pour in a little at a time just until the dough is soft, pliable and comes together in a ball with ease.

3. Never knead the dough:

Unless you’re making bread, you never want to knead the dough. Kneading the dough results in activation of gluten and will give your cookies a bread – like consistency, which can be a complete disaster if cookies are what you are after.

4. Chill the dough:

Chilling the dough, preferably overnight, always gives me the best cookies. This is simply because the dough gets a good amount of time to rest as the dry and wet ingredients mingle together and impart more flavor to the cookie. Besides, the butter hardens and when you bake them in a hot oven, they will spread a lot lesser, giving your cookie a chewy inside as opposed to spreading too thin and resembling a Lays chip.

I hope you’ve enjoyed learning how to make cookie dough. If you do come up with any difficulty, shoot me a query in the comments below and I will answer them right away.

How to make Cookie Dough


  1. 100 grams butter, room temperature
  2. 100 grams caster sugar
  3. 1 egg yolk + egg white just enough to bring dough together
  4. ½ teaspoon Vanilla extract
  5. 1 teaspoon Baking soda
  6. 200 grams all purpose flour


  1. In a bowl, cream butter and sugar with wooden spoon until pale and creamy.
  2. Add the egg yolk and vanilla extract and mix together.
  3. In about 3-4 increments, sift the flour and baking soda mix over the cookie dough and mix thoroughly between each addition.
  4. Bring it together into a smooth, soft and pliable dough. If it looks crumbly and makes it difficult to bring together, add a little of the egg white till it all comes together nicely.
  5. Wrap in cling film and flatten into a thick disc. Place in refrigerator for at least 3-4 hours before using.

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  1. loved the detailed description…. esp for an absolute amateur like me…. any tips for an eggless receipe for the cookie dough??

    1. Thank you so much Poojan! You will enjoy making cookie dough because once you get there, the possibilities for different flavors are endless! I would suggest to use 30 mls of milk if you want to eliminate the eggs. You can then increase the quantity of the milk a teaspoon at a time till the dough comes together in a smooth, soft ball without any cracks when it is flattened. Hope this helps! 🙂

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