Basic White Sugar Cookie Dough

Yield: 2 to 3 dozen cookies
Recipe: 33/200
“Back to Baking”, pp. 22

     I haven’t baked in a little while. I guess work and responsibilities took over my life these past weeks! Fortunately, I now have more time (if not I’ll make time!) to dedicate to my primary passion of baking. I felt like making cookies, more specifically Snickerdoodles! First, here is the foundation recipe for a white sugar cookie dough used for many cookies. This recipe is pretty straightforward and not complicated to make.


  • 1 cup unsalted butter, softened but still cool
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2  1/2 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt


  1. Cream the butter and sugar together until the mixture is light and fluffy.
  2. Add the eggs and blend well after each addition with a stand or hand mixer.
  3. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cream of tartar and salt to combine the ingredients.
  5. Add the dry ingredients to the butter mixture, mixing well with a stand or hand mixer.
  6. Follow instructions to make the appropriate cookies with this dough.