Baking cookies is delicious, but sometimes the best part of baking cookies is eating the cookie dough. Unfortunately, cookie dough is both delicious and slightly dangerous; eating all that raw egg could cause health problems such as salmonella. Looking for all the flavor of cookie dough without the risk of eating raw eggs? If you want to make dough you can safely eat, then all you need is some sugar, dough, flour, and a few other key ingredients.
Nutrition Facts for Method 1:
- Serving size: 1/2 of dough or batch
- Calories: 86 calories Calories from fat: 2 calories
- Saturated fat: 1 g 0% Trans fat 0 g 0%
- Sugars: 3 grams 5%.
Methods 1 & 2Edit
- 3/4 cup (12 tablespoons) butter/margarine/sunflower spread
3/4 cup (170 grams) caster sugar plus 4 tablespoons (50 grams) brown sugar
- Or, instead of the above step, 3 oz of caster sugar and 3 oz of brown sugar
- 3/4 cup (85 grams) plain flour
- Pinch of salt (optional; may not be needed if using salted butter)
- 2 teaspoons vanilla extract (or any different extract)
- 1/8 cup (15 grams) cocoa powder (optional)
- Chocolate chips (optional)
- 1 cup plain flour
- 1 1/2 cups brown sugar
- 1 cup low fat salted butter
- 1 cup almond butter (optional)
- 1 tablespoon light or normal vanilla extract or other flavoring
- 1/4 cup skim or low fat milk
Method One of Three:
1Place the butter in a large cooking bowl and add the sugar. Cream together with a fork until you get a smooth texture. Add vanilla.
2Sieve the flour and pinch of salt into the mix and stir again until the mix is as thick and sturdy as possible.
3Eat the cookie dough as it is. Enjoy! Or keep going and make them into cookies.Advertisement
Method Two of Three:
Chocolate Chip Cookie DoughEdit
1Mix the butter, sugar, and milk together. If you want very dry and crackly dough, do not add milk. For results that look like dough or thick paste, add milk.
2Roll into a ball.
3When done, take another bowl and mix the vanilla and flour into a big ball.
4Mash the two balls together until it forms one big ball.
5Keep rolling and mashing until it becomes a very thick paste. It is now ready to eat.
6To make into a cookie, add 3 tablespoons of sugar, chocolate chips and sprinkles (optional) and 1 tablespoon of milk.
- Bake for 17-20 minutes or until golden brown and crispy.
What substitutes can be used instead of granulated sugar?Answered by wikiHow Contributor
- You can use brown sugar, powdered (confectioner's) sugar, or artificial sweeteners. You can also try using some honey instead. Keep in mind that you might need to adjust the amounts, as this recipe is intended for white/granulated sugar.
What is a good caster sugar substitute?Answered by wikiHow Contributor
- Caster sugar is superfine sugar. If the granules in granulated sugar are small enough, this sugar can be substituted for caster or superfine sugar. This depends on where you live, as granulated sugar in the USA tends to be finer than the equivalent in the UK. Brown sugar can be used but it will have a darker color and the flavor will be slightly richer. You may find you prefer the brown sugar flavor though!
- Remember that this dough is for eating, not necessarily for baking. If you try baking them, you might want to add a raising agent unless you like flat, crispy cookies.
- Immediate consumption is usually advisable. If you leave the dough wrapped in film in your fridge or just leave it out in a bowl, in a matter of hours, the dough will start leaking grease from whatever you've used with the sugar. This can be particularly disgusting if you've wrapped it up and have to pull it out of a bag full of yellow grease!
- Have regular/granulated sugar but no caster sugar? Regular sugar is a good substitute.
- Pasteurized eggs are readily available in many supermarkets, so if you are worried about eating raw eggs but would like to eat traditional cookie dough, use them in place of raw eggs.
- You can add almost anything to cookie dough! Try adding peanuts or pecans, or even stir in some caramel, or peanut butter.
- Using a low-fat spread such as sunflower spread is a way to make non-dairy cookies. Note, however, that any nut or seed spread will result in a denser dough, and you should take this into account when preparing. Remember also, that nut and seed butter substitutes will still result in a rich cookie, so don't use this substitution as an excuse for over-indulging, for the calories remain just as high, and there may be an even greater risk (compared to butter) of coronary heart disease due to trans fats.
- For an extra chocolate flavor and an almost fudge-like texture, try melting the chocolate chips first before mixing it with the dough.
- Peanut butter is a great ingredient to add. It does have a strong taste, so do not add more than 3 tablespoons.
- While the main concern with eating raw cookie dough may be the raw eggs, it's also worth noting that eating raw refined flour may as well irritate digestive processes or aggravate allergies. Again, don't overindulge.
- Do not add any unpasteurized eggs because consuming raw eggs might result in salmonella infection.
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Reader Success Stories
MA"The video was very clear and so were the measurements."
A"Eating cookie dough is better than eating anything else, and that's saying something!"