![]() To freeze the dough, form it into a large ball or a few smaller balls. It will firm up in the fridge, so I like to scoop out however much I want to eat, or divide the dough into single serving containers, then let that sit out at room temperature for around 10-15 minutes to soften before eating it. For single-serving birthday party treats, or just for storage, I like to use these jars for this cookie dough.Įdible sugar cookie dough should be stored in an airtight container in the fridge for up to 5 days.If making this recipe for 3-4 people, double the recipe!.Using a hand mixer and beating the butter and sugar well can help too. This doesn’t bother me since I’m used to eating cookie dough, but refrigerating the dough can help reduce this a little bit. Refrigerate the dough to reduce graininess: Because this recipe uses raw granulated sugar and isn’t baked, you might feel some graininess (like you do in typical cookie dough).Since the dough isn’t being baked, there is more flexibility in the recipe. If it seems like it needs more flour, just add another tablespoon of flour to the dough. Adjust milk and flour as needed: If the dough seems too crumbly, you can add a little more milk to it is until the consistency you want it to be.Let it cool off for 5-10 minutes, rather than adding it directly into the bowl of wet ingredients. Let the flour cool before making the dough: After you've heat treated the flour, it will be hot.You can alternatively spread the flour onto a baking sheet and bake for 5 minutes at 350☏. Microwave the flour in a bowl for 1-2 minutes. To heat treat flour, measure out the amount in the recipe, plus a little bit extra. Stir in sprinkles, chocolate chips, or other desired mix-ins. STEP THREE: Mix in the heat-treated flour and salt, then add in the milk slowly until a cookie dough consistency is reached. STEP TWO: In a medium bowl, use a wooden spoon, spatula, or a standing mixer or handheld mixer to mix butter and sugar together. You can either pour it in a bowl and microwave for 90-120 seconds, or pour it directly onto a baking tray, then bake at 350☏ for 5 minutes. I mean, name something that isn’t better with sprinkles! Feel free to get creative here and use any kind you’d like. Sprinkles: these are technically optional, but strongly recommended.Milk: You can use regular milk, cream, or any vegan variety or milk you’d like. ![]() Vanilla Extract: I recommend using real vanilla extract instead of artificial if you can, as it adds so much more vanilla flavor to the dough!.You can also use all-purpose gluten free baking flour. Flour: this recipe works best with all-purpose flour, like traditional sugar cookies.The flour will be heat treated in the oven or in the microwave before making the dough.Butter: you can use softened regular butter or vegan in this recipe!.This no bake recipe can be made using regular dairy butter, or it can be made completely vegan (using vegan butter).This recipe is fun to make with kids, or even just for yourself to cure a sweet treat craving!.This recipe is perfect for a single serving, or for two servings, but can easily be doubled, tripled, or quadrupled to serve more!.This cookie dough is made without eggs, and with heat treated flour, which makes it totally safe to eat.You can add all sorts of different mix-ins to this sugar cookie dough - sprinkles, chocolate chips, chopped chocolate, or even candy!. ![]()
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