EDIBLE COOKIE DOUGH
Have you ever just wanted to eat cookie dough that you are about to put in the oven, then thought better of it because you didn't want to get Salmonella poisoning? Well now you can! This cookie dough is just for eating. I have made this with friends before and they said that they loved the taste. So do I. The leftovers will keep in the freezer for up to 3 months.
Provided by Kala McKay
Categories Desserts Cookies No-Bake Cookie Recipes
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- Combine brown sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in vanilla extract and salt. Add flour; mix until a crumbly dough forms. Mix in milk. Fold in milk chocolate chips and mini chocolate chips.
Nutrition Facts : Calories 348.2 calories, Carbohydrate 45.5 g, Cholesterol 34.3 mg, Fat 18.5 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 11.4 g, Sodium 253.5 mg, Sugar 31.8 g
ALL-IN-ONE SUGAR COOKIE DOUGH
If you want to make classic sugar cookies for decorating, this is your dough. Heck, if you want to make any cookie, this is your dough: Just add your choice of mix-ins to create endless delicious variations. Bonus: this dough works for roll-and-cut and slice-and-bake cookies (yep, including sandwiches).
Provided by Rhoda Boone
Categories Cookies Dessert Bake Christmas Kid-Friendly Quick & Easy Christmas Eve Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 3 to 4 dozen cookies
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk flour and salt together. In a separate bowl, use an electric mixer to beat the butter and sugar until well combined and fluffy, about 3 minutes. Add egg and vanilla and beat until just combined. Reduce speed to low and gradually blend in the flour mixture; mix until just combined.
- For roll-and-cut cookies:
- Form dough into two equal-sized balls and flatten into discs. Wrap both in plastic and chill at least 1 hour.
- Position oven racks in the upper and lower thirds of the oven and preheat to 350°F. Prepare a well-floured surface and a well-floured rolling pin to help keep the dough from sticking. Working with one disc at a time, roll dough to 1/4 inch thick. Cut out as many cookies as possible with cookie cutters (if dough becomes too soft, chill until firm). Arrange cookies 1 1/2 inches apart on two ungreased baking sheets and chill 15 minutes. Gather scraps, form into a small disc, and chill until firm.
- Bake cookies until golden brown at edges (rotating baking sheets and switching position on racks halfway through), 16 to 18 minutes. Transfer to cooling racks to cool completely.
- Roll out the second disc of dough and scraps (reroll scraps only once) and bake on cooled baking sheets. Transfer to racks to cool completely. Decorate, if desired.
- For slice-and-bake cookies:
- Halve dough and form into two logs, 1 1/2 inches in diameter. Wrap logs in plastic and roll to form a more uniform round shape. Chill at least 2 hours.
- Position oven racks in the upper and lower thirds of the oven and preheat to 350°F. Slice cookies into 1/4-inch-thick rounds and arrange 1 1/2 inches apart on ungreased baking sheets. Bake cookies until golden brown at edges (rotating baking sheets and switching position on racks halfway through), 16 to 18 minutes. Transfer to cooling racks to cool completely. Decorate, if desired.
- VARIATIONS:
- Pistachio-Cranberry: After blending the flour mixture into the butter and sugar mixture, add 3/4 cup dried unsweetened cranberries and 3/4 cup chopped pistachios. Mix gently to incorporate.
- Lemon-Thyme: After blending the flour mixture into the butter and sugar mixture, add 1 tablespoon lemon zest and 1 tablespoon picked fresh thyme leaves. Mix gently to incorporate. After baked cookies have cooled, make a simple glaze, if desired: whisk together 1/4 cup confectioners' sugar and 1 to 2 tablespoons whole milk. Spoon a small amount onto the center of each cookie and top with additional lemon zest and thyme leaves.
- Chai-Spiced with Crystallized Ginger: When combining the dry ingredients, whisk in 1/2 teaspoon ground cardamom, 1/4 teaspoon ground clove, and 1/4 teaspoon ground ginger. After blending the flour mixture into the butter and sugar mixture, add 3/4 cup chopped crystallized ginger. Mix gently to incorporate. Sprinkle with sanding sugar or sugar in the raw, if desired, before baking.
- Carrot Cake: When combining the dry ingredients, whisk in 1 teaspoon ground cinnamon. After blending the flour mixture into the butter and sugar mixture, add 3/4 cup finely grated carrot and 3/4 cup chopped walnuts. Mix gently to incorporate.
- To make Carrot-Cake Sandwich Cookies: Follow the slice-and-bake method above to bake cookies. To make sandwich filling, use an electric mixer to beat 3/4 cup (1 1/2 sticks) unsalted butter on medium-high until smooth and fluffy. Add 8 ounces room temperature bar cream cheese and beat until well blended. Add 2 1/2 cups sifted confectioner's sugar, 1 teaspoon vanilla extract and mix on medium-low until well combined. Spread 2 to 3 teaspoons of filling on the flat side of a baked cookie, and then top with another cookie (domed side up) to form a sandwich. Repeat with the rest of the cookies.
- Mocha: Whisk 1/2 cup unsweetened cocoa powder and 2 tablespoons instant espresso powder into the dry ingredients. Follow the rest of the procedure as written above in the base recipe.
- To make Mocha-Caramel Sandwich Cookies: Follow the slice-and-bake method above to bake cookies. To assemble the sandwiches, spread homemade or store-bought dulce de leche caramel on the flat side of a baked cookie, then top with another cookie (domed side up) to form a sandwich. Repeat with the rest of the cookies.
ALL-IN-ONE COOKIE DOUGH
The secret to sensational batches is an all-in-one dough. Mix it in 10 minutes, shape it, top it, and bake it. Use this dough to make our Pretzel Cookies, Icebox Cookies, Jam-Stripe Cookies, and Drop Cookies.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes about 30
Number Of Ingredients 6
Steps:
- In a large bowl, using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add yolks, one at a time, scraping the bowl after each addition. Add vanilla. With mixer on low, add flour; mix just until combined. Wrap in plastic; chill until firm, about 1 hour.
- Citrus or Spice: Whisk 1 tablespoon grated lemon, lime, or orange zest (or a combination), or 1 tablespoon pumpkin-pie spice into the flour before adding it to the butter mixture.
Nutrition Facts : Calories 115 g, Fat 7 g, Protein 1 g
HOLIDAY COOKIES: ONE DOUGH, THREE HOLIDAY COOKIES
Provided by Dave Lieberman
Categories dessert
Time 2h37m
Yield about 2 dozen cookies
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F.
- Whisk together the flour, baking powder, salt, and cloves in a small bowl. Beat the butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld beater. Beat in the egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined.
- Form dough into a 12-inch log (2 inches in diameter) on a sheet of plastic wrap and roll up in the plastic wrap. Chill dough in the refrigerator for 1 hour.
- Cut 1/2-inch thick slices from the log with a sharp knife and arrange on 2 ungreased large baking sheets, about 1-inch apart.
- For basic sugar cookies, sprinkle generously with coarse sugar and bake for 15 minutes or until lightly browned and slightly puffed.
- Cool on baking sheets for 3 minutes, then transfer with a metal spatula to racks to cool completely.
- For Chocolate and Walnut Cookies:
- Make basic dough according to recipe above, but adding the cocoa powder to the flour mixture and folding in the nuts just after mixing the batter. Bake for 15 minutes and then cool on sheets for 3 minutes before transferring to racks to cool completely.
- For Almond-Orange Cookies:
- Make basic dough according to recipe above, but adding both the orange zest and ground almonds when you add the flour mixture.
- When cookies are formed, make a slight depression in the middle and fill each with about 1 teaspoon marmalade. Top each with a good pinch of sliced almonds. Bake for 20 minutes and then cool on sheets for 3 minutes before transferring to racks to cool completely.
KRAFT 4-IN-1 COOKIE DOUGH
This versatile cookie dough can make several types of festive cookies for your holiday gift baskets.
Provided by byZula
Categories Dessert
Time 30m
Yield 4 dozen
Number Of Ingredients 6
Steps:
- BEAT cream cheese, butter, granulated sugar and vanilla in large bowl until well blended.
- Add flour and baking soda; mix well.
- Cover.
- PROCEED to the variation of your choice.
- They all look great on their own or together on a tray.
- Pinwheel Cookies Prepare dough as directed; divide in half.
- Add 2 squares melted BAKER'S Semi-Sweet Baking Chocolate to half of the dough; mix until well blended.
- Divide each half into 2 equal parts.
- (You should have 2 white and 2 chocolate pieces.) Roll or press 1 of the white dough pieces into 10x8-inch rectangle on lightly floured surface.
- Break 1 of the chocolate pieces into smaller pieces; place on rolled-out white dough and press gently to form even layer.
- Starting from one of the longer sides, roll up dough tightly to form a log; wrap tightly with plastic wrap.
- Repeat with remaining dough.
- Refrigerate 1 hour.
- Preheat oven to 350°F Cut dough into slices, each about 1/4 inch thick; place on ungreased baking sheets.
- Bake 10 to 12 minute or until lightly browned.
- Makes about 4 dozen cookies.
- Cookie Cutouts Preheat oven to 350°F Prepare dough as directed.
- Roll dough to 1/8-in.
- thickness on lightly floured surface.
- Cut into assorted shapes using 3-in.
- cookie cutters.
- Place on greased baking sheets.
- Bake 10 to 12 minute or until edges begin to brown.
- Transfer cookies to wire rack; immediately press about 1/2 teaspoons crushed Life Savers Candies onto each hot cookie.
- Cool completely on rack.
- Makes about 3-1/2 dozen cookies.
- Thumbprint Cookies.
- Prepare dough as directed, adding 1 cup finely chopped Pecans.
- Refrigerate 30 minute Preheat oven to 350°F Shape dough into 1-inch balls.
- Place on ungreased baking sheets.
- Indent centers.
- Bake 10 minute Fill each cookie with about 1 teaspoons of your favorite preserves.
- Continue baking 8 to 10 minute or until golden brown.
- Makes about 5 dozen Pecan Bars Preheat oven to 350°F Prepare dough as directed; press firmly onto bottom of ungreased 15x10x1-inch baking pan.
- Bake for 20 minute or until lightly browned.
- Meanwhile, combine 2 eggs, 1 cup firmly packed brown sugar, 2/3 cup light corn syrup, 1/4 cup (1/2 stick) melted butter and 1 teaspoons vanilla until well blended.
- Stir in 3 cups chopped pecans.
- Spread evenly onto warm crust.
- Bake an additional 20 to 25 minute or until topping is firm around the edges and slightly soft in the center.
- Cut into 60 bars.
- Makes 5 dozen bars or 60 servings, 1 bar each.
Nutrition Facts : Calories 958.5, Fat 55, SaturatedFat 34.4, Cholesterol 153.9, Sodium 571.9, Carbohydrate 105.4, Fiber 1.9, Sugar 50.5, Protein 11.9
4-IN-1 COOKIE DOUGH
Starting with mostly pantry items, this recipe has variations for four kinds of cookies, including festive mosaic cookies and almond crescents.
Provided by My Food and Family
Categories Recipes
Time 1h2m
Yield EMPTY
Number Of Ingredients 6
Steps:
- Beat cream cheese, butter, granulated sugar and vanilla in large bowl with electric mixer until well blended. Add flour and baking soda; mix well. Cover.
- Refrigerate 30 min.
- Prepare and bake cookies following one of the following variations. They all look great on their own or arranged decoratively on a serving tray.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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