This recipe is the perfect all-purpose cookie dough that we chose to pair with the richness of the chocolate and hazelnut spread Nutella. The flavors are so divine that you will find yourself picking them off the plate two at a time. And if you want it a little sweeter dust a little confectionary sugar on top before serving!
- 3 1/3 cups all-purpose flour
- ½ tsp baking powder
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup granulated sugar
- ½ cup packed dark brown sugar
- 2 eggs
- 1 tsp vanilla
SIFT: Flour, baking powder, and salt onto wax paper.
CREAM: Butter, sugar, and brown sugar and beat with mixer until well combined. Beat in eggs and vanilla.
COMBINE: Gradually add flour mixture and beat until evenly blended.
DOUGH: Makes about 4 cups. Divide dough into 4 pieces. Refrigerate for 2 hours. Roll dough on a sheet of lightly floured wax paper to about 3/8” thickness. Cut dough out with preferred Aunt Chick’s Cookie Cutter (if you want a sandwiched cookie to choose a cookie cutter that can be stacked). Repeat with remaining pieces of dough. The dough can be wrapped in plastic wrap and refrigerate for up to 3 days.
BAKE: Preheat oven to 350F. Line cookie sheets with parchment. Arrange cookies 1 inch apart on the cookie sheet. Bake 8-10 minutes until the tops look done. Let cool on cookie sheet for 3 minutes. Transfer cookies to wire rack; let cool completely.
MAKE: Pipe on Nutella to decorate or if you are making sandwich cookies spread on the back of the cookies and sandwich!