First Day of My Cookie Candy Marathon Chilled Doughs
Get ready for the ultimate cookie-baking kickoff with our "First Day of My Cookie Candy Marathon Chilled Doughs" recipe! This versatile dough forms the base for irresistibly soft and chewy cookies, perfect for customizing with your favorite mix-ins like chocolate chips, nuts, or colorful sprinkles. The key to flavor perfection lies in chilling the dough for at least 2 hours, which deepens the flavors and ensures a wonderfully soft texture with golden, slightly crisp edges. With a prep time of just 20 minutes and the option to freeze any leftovers for later, this recipe is a baker’s dream—ready to fuel your big holiday bake-a-thon or satisfy spontaneous cookie cravings. Perfect for cookie swaps, gifting, or seasonal celebrations, these cookies deliver homemade magic in every bite.
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Recipe Information
Ingredients
- 225 grams unsalted butter, softened
- 150 grams granulated sugar
- 100 grams brown sugar, packed
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 350 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 200 grams optional mix-ins (chocolate chips, chopped nuts, sprinkles, etc.)
Instructions
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes with a hand or stand mixer.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
If using optional mix-ins, gently fold them into the dough with a spatula or wooden spoon.
Divide the dough into two portions, wrap them tightly in plastic wrap, and refrigerate for at least 2 hours or up to 48 hours for the best flavor.
When ready to bake, preheat your oven to 175°C (350°F) and line baking sheets with parchment paper.
Scoop chilled dough into tablespoon-sized balls and place them 2 inches apart on the prepared baking sheets.
Bake for 10-12 minutes, or until the edges are just turning golden but the centers are still soft. Do not overbake to ensure a chewy texture.
Cool the cookies on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Repeat with the remaining dough, or freeze any unused dough balls for later baking.
Nutrition Facts
Calories |
213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 100 mg | 4% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 15.3 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 12 mg | 1% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 50 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
