Basic Butter Cookie Dough

4.1

(218)

22 Reviews

This versatile recipe can be used to make cut-out, icebox, or spritz cookies.

Martha Stewart

Updated on December 6, 2024

Servings:

36 to 48

One dough that can do it all? That’s this butter cookies recipe. It's a quick, easy, and versatile butter cookie dough that you can use for different types of cookies. Make this recipe and then enjoy icebox cookies, cut-out cookies, and spritz cookies—you might need to make more than one batch of this dough. Not only is this a multipurpose dough, but it's also very simple to make. Mixing in the food processor speeds things up. It uses basic ingredients; all-purpose flour, butter, vanilla extract, and egg yolks—not whole eggs. The only slightly unusual ingredient is the sugar. We use confectioners' sugar for this butter cookie dough which makes a soft, more delicate dough that's sure to become your go-to for Christmas cookies.

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Ingredients

3 cups (spooned and leveled) all-purpose flour
1 cup confectioners' sugar
1 cup (2 sticks) cold unsalted butter, cut in pieces
½ teaspoon salt
4 large egg yolks
1 teaspoon vanilla extract
Egg wash, (optional): 1 large egg white, beaten with 2 teaspoons water
Decorating sugar and sprinkles, (optional)

Directions

Combine flour, sugar, butter, and salt in food processor:

Place flour, confectioners' sugar, butter, and salt in the bowl of a food processor; process until mixture is the texture of coarse meal.
Mix egg yolks and vanilla:

In a small bowl, lightly beat egg yolks and vanilla.
Add egg yolk mixture to food processor:

With motor running, add egg yolk mixture to food processor. Process just until a dough forms. Chill dough for at least an hour before forming cookies.
Form cookies:

Preheat oven to 350°F.

For icebox cookies: Form dough into even logs before refrigerating and slice into 3/16-inch slices and arrange on baking sheet.

For spritz cookies: Fill cookie press with dough and form cookies directly onto baking sheet.

For cutout cookies: Roll dough to 3/16-inch thick and punch out shapes. Transfer to baking sheet.
Brush with egg white and decorate:

Brush cookies with beaten egg white before baking. Decorate with sanding sugar and sprinkles as desired. (Alternatively, cookies can be decorated with frosting and sprinkles after baking and cooling.)
Bake:

Bake for 15 minutes (smaller spritz cookies may bake faster). Transfer to cooling rack.