Make your own raw cookie dough for snacking in just 5 minutes - absolutely easy and tremendously delicious. Test it right away!
You can make this raw cookie dough for spooning really quick with absolutely standard ingredients - and the recipe is also straightforward to make vegan, sugarfree as well as protein-rich.
Taste and Occasion
Finally, eat raw cookie dough without a guilty conscience! Making your own cookie dough is super easy - and you don't have to worry about salmonella when it comes to the results. I tested several alternatives for you to find the best cookie dough for snacking. Here it is!
Admittedly: I'm a little late with this recipe. After all, the trend has been around for a while. But for one thing, I want to avoid going along with every hype right away - for another, I just recently realized that raw cookie dough for spooning is expensive in many supermarkets. Why would anyone buy it? Making it yourself is easy and extremely fast. Moreover, you can conjure up your individual favorite variation.
I have made various recipes in extensive tests and compared different ingredients, ingredient ratios, and preparation methods. The result is a great cookie dough that makes your heart beat faster. And with just one recipe, you have mandy alternatives such as vegan or sugarfree cookie dough for spooning with few carbohydrates and lots of protein.
All you need to do for my cookie dough recipe is prepare a stirred shortbread, as I use it for my apple crumble cake. I was less convinced by the test with cold butter in pieces. The ingredients are basics you have at home anyway: Flour, sugar, fat, and salt. Very important: Use brown sugar or cane sugar, and don't forget the salt! You do not need e-numbers, as they are sometimes in store-bought alternatives.
How to make the Cookie Dough
It's really easy to make this recipe: First, cream the soft butter with the two sugars for the stirred short pastry. Stir in flour, salt, and first 2 tablespoons of milk briefly but vigorously. If the consistency is too firm, add more milk; if it's not sweet enough, use more sugar.
If the dough is a bit crumbly, it's easy to knead it with your hands. Add chocolate drops, sugar sprinkles, caramel cubes, cocoa nibs, etc., with a spatula or your hands. Eat immediately or store in the refrigerator for up to 3 days.
It's easy: with a good recipe, the absolute basic ingredients butter, sugar, flour, and milk, and 5 minutes. You can make the basic version also vegan, sugarfree, low-carb or high-protein.
Honestly - I rarely do this myself. But since wheat is a natural, outdoors-grown product that can be contaminated, you play it safe by killing off any possible germs and such. To do this, spread flour flat on a baking sheet and heat at 240°F/120°C for about 15 minutes.
We like it best when it's freshly made or when it's been stored in the refrigerator for a short time. However, you can keep it - theoretically 😉 - for up to 3 days in the fridge, like regular shortbread. Tip: Do not close the container thoroughly. Otherwise, it can become "wet". You can also freeze but again should leave air on it when thawing.
Soft, summer lemon cookies: These lemon cookies literally melt in your mouth! A great treat for the whole year.
Sure, it's a regular kneaded dough or shortbread, as I use it for my 3-ingredient cookies. I would leave out the milk. And if you want to bake cookies, you should directly use a real cookie recipe.
I hope I could clarify any questions about the (for us) best recipe and made you want to try it!
For the cookie dough
- 150 grams (¾ cup) butter, soft, vegan see notes
- 70 grams (⅓ cup) cane sugar, or brown sugar; coarse quantity
- 30 grams (2 ½ tablespoons) sugar, white sugar
- 240 grams (1.9 cups) all-purpose flour, possibly heated
- 2 pinches salt
- 3 tablespoons milk, vegan see notes
Optional to refine
- 2 tablespoons chocolate drops, or chunks
- 1 tablespoon sugar sprinkles
- 2 tablespoons caramel cubes
- Cream the soft butter with the two sugars for the stirred short pastry. Stir in flour, salt, and first 2 tablespoons of milk briefly but vigorously. If the consistency is too firm, add more milk; if it's not sweet enough, use more sugar.
- If the dough is a bit crumbly, it's easy to knead it with your hands.
- Add chocolate drops, sugar sprinkles, caramel cubes, cocoa nibs, etc., with a spatula or your hands. Eat immediately or store in the refrigerator for up to 3 days.
- Whether you want to form something like balls or spoon cookie dough, you may want to use more or less milk.
- If storing in the refrigerator, don't put the lid of the can on so the dough doesn't get too soggy.
- You can replace the sugar with whole cane sugar, coconut sugar, or brown erythritol for a healthier alternative.
- The cookie dough will be lower in fat if you use half-fat margarine.
- For a lower-carb alternative, replace the sugar and use only 90g of flour and 150g of multi-component protein powder.
- The dough becomes vegan with vegan margarine and plant milk.
While Jan loves the plain dough to eat raw, I need toppings. The kids are thrilled with everything, either way 😉 … I've also been tinkering around with healthier recipes for you. With vegan margarine and butter and a milk alternative, for example, it's purely vegetable. You can at least make a low carb cookie dough without using sugar but brown erythritol and vanilla or cookie protein powder alongside little flour. I like it better than the regular kind. Half-fat butter is great if you want it to be lower in fat. But: The more you substitute, the further the result is from the original.
In addition to the cookie dough recipe and this ice cream, of course, the baked alternative also tastes good - in the chocolate chips alternative, my cookie pie, or the cookie dough brownies.
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