Simple Cookie Dough
A quick and easy recipe to make a classic, buttery shortcrust cookie dough at home.
This simple cookie dough recipe is perfect for when you want something sweet and comforting without much effort. It transforms basic pantry staples into delicious, golden biscuits that are great for snacking or decorating.
Instructions
- 1
Place flour and sugar in a bowl. Add the butter in small pieces and the egg and knead into a shortcrust dough. The dough may initially appear crumbly, but with further kneading it will turn into a kind of crumble and eventually a homogeneous dough. If necessary, finish by working it with your hands.
- 2
Form the dough into two balls, flatten them slightly, and refrigerate in an airtight container or wrapped in foil for at least half an hour. Longer is even better.
- 3
Preheat the oven to 175 degrees Celsius (top and bottom heat). Take the first portion of dough out of the refrigerator and let it come to room temperature briefly so that it can be rolled out more easily. Then, roll it out on a lightly floured work surface or, even better, between 2 sheets of baking paper or foil, or in a cut-open freezer bag.
- 4
Depending on the desired size, cut out about 20-30 cookies and place them on a baking sheet lined with baking paper, leaving some space between each cookie. Do the same with the second portion of dough. Always knead the scraps together again and refrigerate briefly.
- 5
Brush the cookies with beaten egg yolk as desired. Bake for about 10-12 minutes until golden brown, depending on thickness. Let cool, remove from the baking sheet, and decorate as desired with icing sugar, sprinkles, etc. (see tips).
I absolutely love how versatile this dough is; the result is wonderfully crisp with a rich buttery flavor. It is a very straightforward baking style that focuses on texture rather than complex techniques. While it differs from the more enriched Italian 'frolla' used for tart bases, it captures that same comforting, melt-in-your-mouth essence perfectly.
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