Blog Header for 8 Cookies

Can I just begin by saying this cookie dough is life changing!!!  Seriously it will save you time, can be converted into 8 different unique cookies, and they ALL taste amazing.  Did I mention that you can also freeze it, or keep it in the fridge for a week.  The dough recipe makes a TON, make some for your family and freeze the rest for another day.  Or hello neighbor gifts-also you can have dough on hand for that random person that drops off a Christmas gift unexpected!!!

I actually did a Facebook Live all on this cookie dough, and a bread dough-another life changer.  You can watch that here.  Gen demoed it.  Gen is not only a professional baker, but she owned her own cooking school.  This woman KNOWS how to bake.

Watch the Facebook live to see how to freeze the dough and how to bake it after:

FACEBOOK LIVE (just scroll down until you see it)

Unconventional Cooks (5 of 31)

So without further ado… is the basic dough and the 8 different cookies you can make with it.  I should add these cookies are definitely a treat, and on the 20% side of the 80/20 philosophy.   I believe that 80% of your diet should be pack with foods that make you feel good from the inside out.  Than 2o% is reserved for the fun foods that make life enjoyable-hello chocolate!!


Basic Cookie Dough Recipe

½ cup softened butter (my husband asked me to marry him on our first date because I made butter that day and had casually mentioned it, true story folks!)
¾ cups oil (your choice of oil, coconut oil is a healthy option)
1 ¼ cups sugar (can use raw organic cane sugar)
¾ cups pwd. Sugar (organic works great)
½ cup of sour cream or plain Greek yogurt
2 tsp Mexican vanilla
2 large eggs
5 cups all purpose flour (½ whole grain can be substituted, do not substitute more than ½ though)
½ tsp. cream of tartar
1 tsp. salt (iodized table salt, if using another kind, you may need to reduce this to ¾ tsp.)
½ tsp. baking soda

Mix all your wet ingredients (butter, oil, eggs, cane sugar, vanilla, sour cream or greek yogurt) in your Bosch mixer with the cookie paddle attachments on.
Note: Your Bosch will hold 3x this recipe, if making 3x please swap out the cookie paddles for your dough hook after creaming your wet ingredients together.
In a separate bowl mix your dry ingredients (flour, cream of tartar, pwd. sugar, salt, baking soda.)

Add the dry ingredient to your wet a cup at a time, mixing in-between with your M- mode on your mixer. Once you have it all in then go ahead and turn your mixer to high for just about 30 seconds until it is all incorporated well. Do not over mix! This dough will freeze well and last in the fridge up to a week.
Note: Always use parchment paper when baking cookies- ALWAYS!

With this amazingly simple, delicious dough you can make:

1. Classic sugar cookie cut outs
There is nothing better than the memories we all had when we were young of making trees and stars and Santa shaped cookies, so nothing makes us happier than sharing those same memories with our own kids. Its like a Christmas cookie bond that brings a family closer together!
To make cut out cookies simply roll your dough out and cut with your favorite Christmas shapes. Bake for 8-10 min @ 350 after cookies have completely cooled, frost with buttercream and sprinkles. If piping frosting on, thin it down with a little added cream. Keep in mind that if you add food coloring it will also thin your frosting. Personally I like to leave my frosting white, there is just something more appetizing for me to eat white icing. Sugar sprinkles are a fun way to add some color. Makes 2 dozen +

2.Soda Shop cookies

(you know the ones that everyone is paying 2$ a piece for and ordering with their diet sodas that are the size of a kiddie pool) yep it’s those, only better, way better!
To make soda shop cookies use the large size cookie scoop. Place 12 cookies on a cookie sheet lined with parchment paper. Use a heavy bottom glass drinking glass and dip in course raw sugar (it wont stick unless you touch it to the dough the first time) then press down on the cookies to flatten. Bake these at 350 for 8-10 minutes. Do not over bake and don’t bake until golden brown. Basically you just want to cook long enough that they are no longer raw. Frost with buttercream. Keep refrigerated for authenticity of the soda shops. Makes 2 dozen


3.Peppermint Candy Cookies
These delicious peppermint flavorful cookies are so festive, so holiday, so extremely Christmassy that Santa himself said they are his favorites! Add a mug of frothy hot cocoa and a fireplace and you’ll transport yourself right to the north pole faster than you can say “Rudolph with your nose so bright won’t you guide my sleigh tonight”!
To make these simply add ½ cup crushed candy canes to the dough. Roll into small 1 1/2 inch balls, and flatten with palm of hand. Bake @ 350 for 8-10 minutes. Add a swirl of peppermint frosting with a pastry bag and a dusting of candy cane to the top as well. Make 4 dozen
For frosting add ½ cup crushed candy canes and 2 tsp peppermint extract (not oil) to frosting recipe.


4.Cranberry Orange Cookies

These cookies take holiday baking from boring to a full on party in your mouth! The flavor combination of the tart cranberries, the zesty orange and the sweet cookie are almost too much for a person to handle! I would suggest sitting down while eating these gems!
To make add one (10 oz.) bag of dried NOT FRESH, cranberries and the zest of 4 oranges. Roll into 1 ½ inch balls and flatten with palms. Bake @ 350 for 8-10 minutes. Once they are cooled drizzle with orange glaze. Makes 4 dozen
For glaze take 2 cups of buttercream and add the zest from one orange and 2 Tbsp. juice, microwave frosting for 30 seconds then drizzle over cookies



5.Vintage Raspberry thumbprint cookies
These cookies will take you back to a time when life was simpler, when ingredients were raw, untouched, and pure. Grandma would pick the fresh berries in the wild patch that grew behind the house. She would make the most delicious jam and bottle it up for when the bushes were bare but the cravings for summer were still there. Each Christmas these simple, delicious, and stunningly beautiful cookies would come out of grandma’s oven like little gifts we couldn’t wait to sink our teeth into.
To make roll dough into 1 1/2 inch balls, roll into large crystal organic cane sugar. Using a small spoon or your grandmas thumb, make indentations in the center of the cookie. Fill with raspberry jam. Bake @ 350 for 8-10 minutes make 4 dozen

Unconventional Cooks (23 of 31)

6.Coconutty Cream cookies
These cookies are bursting with coconut flavor so fresh and so bold you’ll swear you can hear the Pacific near by as you bite into them. The toastyness (yes that’s a real word in the baking world, ignore the spell check) of the coconut lends you to believe that it’s a warm December night on Oahu as you stroll down the beach and marvel at the Christmas light display. It’s like a vacation for your taste buds! ALOHA!
To make add 1 cup shredded coconut. Roll into 2 inch balls Flatten with your palms a little. Bake @350 for 8-10 minutes
After baking and cooled completely, frost with coconut buttercream and toasted coconut. Makes 3 dozen
For frosting add ¼ cup coconut milk, add 3 tsp coconut extract to the buttercream recipe. Can also sub out ½ cup of butter for coconut oil.


These are very similar to a classic snickerdoodle only a little easier and yummier so we renamed them cuz Sniggerdoodle is just fun to say! This is your go – to – cookie if you are crunched on time (that was a joke, if you’re a mom then you are for sure out of time!) and want to make something that everyone loves! You are simply going to grind some fresh cinnamon sticks with your tiny Nutrimill and mix it with some raw organic cane sugar. Or use ground cinnamon straight from a jar and regular sugar. Roll your dough into 2 inch balls then roll in the cinnamon and sugar and then slightly flatten them out with your palms.
Bake @350 for 8-10 minutes. Make about 3 dozen

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8.The Ultimate Holiday Cookies
Where do I even begin? To try and describe these is like describing heaven here on earth. The crispy cookie is the perfect amount of texture and support for the dreamy layers of caramel and sinfully delicious melted chocolate that come next. Then, as if that wasn’t enough indulgence, to take them over the top like no cookie has ever been before, we added toasted coconut and chopped pecans. These are the kind of cookies that you will NOT make for just anyone in your life. No, they are the cookies reserved for special people! People you love more than anyone else, people you want to impress, people you owe your life to, those kind of people. Or maybe, just maybe, you make a batch and hide them in your closet and eat them all by yourself because they are just that good! It can be our little secret; no one needs to know. Merry Christmas self, merry Christmas!
To make roll dough pretty thin, like 1/8 inch thick. Cut with circle cookie cutter, or a tree shape is nice too. Bake @350 for 6-9 minutes or until golden brown.
Once cooled add a spoonful of warm homemade caramel (or just use a high quality caramel candy unwrapped and softened in the microwave for 30 sec.)
The add a thin layer of melted chocolate. Melt chocolate in a double boiler on the stove or in the microwave in 30 sec intervals, stirring in between. Then add toasted coconut and chopped pecans while the chocolate is still warm. Completely cool before serving. Makes 4 doz.

Basic Buttercream frosting
2 lbs. pwd. sugar
2 cups salted butter
2 tsp Mexican vanilla
½ cup whipping cream
pinch of salt
Make sure that your butter is room temperature, not melted and not cold. This is the most important detail in making good buttercream.
Add 1 lb. of powdered sugar to your Bosch Mixer then add the butter and mix with the cake or cookie paddles on, then add your additional 1 lb. of powdered sugar and your whipping cream, salt and vanilla. Whip for a good solid 2 minutes. If it feels too stiff, you can add more whipping cream. Different frosting consistency is good for different cookies so you need to learn to adjust it accordingly.

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18 Responses to

  1. Jessica says:

    This seems like it should be a no-brainer but just checking your professional opinion, can I throw some chocolate chips in for regular chocolate chip cookies?

    • Desi says:

      Hi Jessica! I bet you could!! I think she wanted to show some out of the box cookies, but I bet it would work with chocolate chips too!

  2. Meg says:

    Thanks for doing this–awesome ideas! What are your thoughts on whether the Bosch compact stand mixer could handle this dough and the bread dough recipe? I don’t have space for the big one…

    • Desi says:

      Hey Meg! I actually had the compact Bosch up until last year. It can’t do as much dough as the larger one, but it definitely can do the bread dough. I had and used mine for 8 years before I outgrew it.

  3. Tracey says:

    I don’t own a Bosch. I own a KitchenAid. Do you have instructions on how to mix the cookie dough with that mixer? Specifically the “m-mode”

    Thank you

    • Desi says:

      Hi Tracey! You need a Bosch :)! Just kidding. Just mix the dough in you Kitchen Aid until the dough is all incorporated. It will work in the Kitchen Aid as well.

  4. Gina F says:

    Hello, do I need to put the dough in the refrigerator before baking? Thanakd Gina

    • Desi says:

      Hi Gina! If you are baking it right then, no. Leave it out to rise, and then use the dough. If you are using it on a later day, yes refrigerate the dough. Just make sure you let the dough get to room temperature before you let it rise for the amount of time listed on the recipe.

  5. Ann Marie says:

    Maybe I just need to watch this live. But, are the ingredient amounts listed for the add ins for each variety of cookie the amounts you would use if you made the whole recipe just one kind of cookie? I’m trying to figure out if I can make one batch of dough and use that to make several different kinds of cookies or just one?

    • Desi says:

      Hi Ann! Make one big batch of dough. The recipes for each type of cookies are add-ins for the basic dough recipe. Does that make sense?

  6. Alecia says:

    Hey Desi,

    What Mexican Vanilla do you use?

    Thanks for all your awesome ideas 🙂

    • Desi says:

      Hi Alecia! I use Mexican vanilla from Mexico actually. Or I have used vanilla from Penzey’s-ammmmazing. Or I currently have some from Costco right now, because I was in a pinch. But Mexican vanilla has such a great flavor!!

  7. Val says:

    Thanks for the recipies! I have the Bosch but did a double batch of the cookies and it was FULL! Wondering how it works to do a triple batch? Also, would you do melted coconut oil, or leave it soft/solid like the butter? Thanks!

  8. AM says:

    Just wanted to say, I did a batch using olive oil and the dough is very sticky. There’s no way I could roll it without adding at least a cup of flour, even after sitting in the fridge overnight. Also, seems to increase bake time by a few minutes for the soda shop and thumbprint cookies since they’re a bit thicker than a rolled cookie would be.
    Next time I’ll try the coconut oil to see f the solid fat changes things.

    • Desi says:

      Hi AM! So sorry to hear that they didn’t turn out for you. I have only used coconut oil. Sometimes where you live affects the dryness of the dough. Did they turn out when you added more flour?

  9. Heidi says:

    In the ingredient list it says 1/2 tsp baking soda, in the directions it reads baking pwd. Which one is it?

  10. Alicia says:

    What brand of Mexican Vanilla does Jen like? THanks

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