Dorie Greenspan’s Do-Almost-Anything Vanilla Cookie Dough 80.000

Goran Kosanovic for The Washington Post

Everyday Dorie Holiday Cookies 2016 Dec 1, 2016

In her new cookbook, Dorie Greenspan offers four recipe variations to make with this dough, which she says is “full of vanilla flavor.” We like it baked simply, as it is here.

You’ll need a 2-inch cookie cutter. See VARIATIONS, below, each of which uses one-quarter of this basic dough.

Make Ahead: The basic rolled-out dough needs to be refrigerated for at least 3 hours and up to 3 days, or frozen for up to 2 months. Cut and bake directly from the freezer.


Servings:
80 two-inch cookies

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 80 two-inch cookies

Ingredients
  • 1 pound (454 grams) unsalted butter, cut into chunks, at room temperature
  • 1 1/3 cups (262 grams) sugar
  • 1 teaspoon fine sea salt
  • 2 large egg whites, at room temperature
  • 1 tablespoon vanilla extract
  • 4 cups (544 grams) flour
  • Sanding sugar, for sprinkling (optional)

Directions

Combine the butter, sugar and salt in the bowl of a stand mixer or handheld electric mixer; beat on medium speed for about 3 minutes or until creamy. Stop once or twice to scrape down the bowl.

Reduce the speed to low and add the egg whites and then the vanilla extract; the dough may curdle, but it will smooth out once the flour is added.

On low speed, add the flour in 3 or 4 additions, beating only until it is almost incorporated before the next portion goes in. Stop to scrape down the bowl as needed.

At this point, the dough can be divided and flavored (see VARIATIONS, below) and scooped or rolled out. To make plain cookies, divide the dough into quarters and shape each one into a disk. Working with one disk at a time, place it between 2 sheets of parchment paper and roll out to a thickness of 1/4 inch. Stack the disks with their parchment paper on a baking sheet and refrigerate for at least 3 hours; or you can freeze them for 1 hour.

Position racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line two baking sheets with parchment paper or silicone liners.

Working with one rolled-out portion of dough at a time, peel away the parchment paper on both sides, then place the dough back on one of those sheets of paper.

Use the cookie cutter to cut out as many cookies as you can, spacing them about 1 1/2 inches apart on the baking sheets and rerolling scraps as needed. Sprinkle with sanding sugar if desired. Bake (upper and lower racks) for 19 to 21 minutes, rotating the sheets from top to bottom and front to back halfway through or as soon as you see the cookies’ edges start to become golden. Cool on the baking sheets for 5 minutes before transferring the cookies to wire racks to cool completely. Repeat with the remaining dough.

VARIATIONS: To make about 24 White Chocolate and Poppy Seed Cookies, stir 1/3 cup (56 grams) chopped white chocolate bar or white chocolate chips and 1 tablespoon black poppy seeds into one-quarter of the basic dough (before you roll it out). Roll to a 1/4-inch-thick disk, chill, cut out, bake and cool as in the recipe above. Melt 1/3 cup white chocolate chips; spread it over the cooled cookies and then sprinkle with more poppy seeds. Let set before serving or storing.

To make 20 Vanilla Polka Dots, use a small (2 teaspoons) disher to create 20 level portions of dough, using one-quarter of the basic dough before it’s rolled out. Roll each portion into a ball, then dip it into a bowl containing about 1/2 cup (96 grams) pearl or Swedish sugar, and space the balls about 2 inches apart on a baking sheet. Wrap the bottom of a jam jar with plastic wrap; use it to flatten the balls a bit. Bake (middle rack) one sheet at a time for 20 to 22 minutes, rotating the sheet from front to back after 11 minutes. Cool the cookies as directed above.

To make about 20 Double-Ginger Crumb Cookies, stir together 1 1/4 teaspoons peeled, minced fresh ginger root and 1 teaspoon sugar in a small bowl. Let sit for 5 to 10 minutes, stirring a few times, until the sugar melts into a syrup. Stir that mixture into one-quarter of the basic dough recipe (before you roll it out). Roll out and chill as directed above. Make the topping: Combine 3/4 cup (102 grams) flour, 1/3 cup (67 grams) sugar, 1/2 teaspoon ground ginger, 1/4 teaspoon fine sea salt and 6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces, in a bowl, using your fingertips to work the mixture into crumbs that hold together. Cover and refrigerate for 1 hour. Cut out the cookies as directed above, then sprinkle a generous amount of the crumbly topping on each one. (You will have leftover topping.) Bake (middle rack) one sheet at a time, for 21 to 23 minutes, rotating the sheet from front to back after 12 minutes. Cool as directed above.

To make about 18 Christmas Spice Cookies, combine 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, a pinch of ground cloves and a pinch of ground allspice in a small bowl, then blend the mixture evenly into one-quarter of the basic dough recipe (before you roll it out). Roll out, chill and cut out as directed above, using a 2-inch snowflake-shaped cutter; sprinkle sanding sugar over each one, if desired, before baking (middle rack) one sheet at a time for 19 to 21 minutes, rotating the sheet from front to back after 10 minutes. Cool as directed above.

Rate it

Recipe Source

Adapted from “Dorie’s Cookies,” by Dorie Greenspan (Rux Martin/Houghton Mifflin Harcourt, 2016).

Tested by Jane Touzalin.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.