Dough is a mixture of four, liquid, and usually a leavening agent (such as eggs or yeast), which is stiff but pliable. The primary difference between dough and batter is the consistency - Dough is thicker and must be molded by hand, while batter is semi-liquid, thus spooned or poured.
A stiff but pliable mixture of flour, liquid and other ingredients, used to make pie and tart crusts and cookies. Unlike batter, dough has a low moisture content and cannot be poured; it is often cut into shapes before baking because it retains its shape when baked.
A mixture of flour and other ingredients used in baking and often stiff enough to cut into shapes; has a low moisture content and gluten forms the continuous medium into which other ingredients are embedded; generally has less fat, sugar and liquid than a batter.