Snickerdoodle Cookie Dough
Votes: 1
Time: 10 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 203, total fat 9 G., saturated fats 6 G., proteins 2 G., carbohydrates 30 G., fiber 1 G., cholesterol 23 mg, sodium 111 mg, sugar 17 G.
Calories 203, total fat 9 G., saturated fats 6 G., proteins 2 G., carbohydrates 30 G., fiber 1 G., cholesterol 23 mg, sodium 111 mg, sugar 17 G.
This cinnamon snickerdoodle cookie dough is made without eggs, meaning it can be eaten raw. It's like cookie spread and can be used as a spread on bread, in milkshakes, in ice cream, or in sandwich cookies. Press a small amount of dough between two vanilla crisp cookies for a great alternative to frosting.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup premium flour
- 0.5 tsp ground cinnamon
- 1/4 teaspoon of baking soda
- 1/4 teaspoon fine salt
- 1/3 cup light brown sugar
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter at room temperature
- 2 tablespoons plain yogurt
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Recipes with similar ingredients: premium flour, cinnamon, brown sugar, yogurt
Cooking the dish according to the recipe:
- Microwave the flour for 1 minute. Remove and stir thoroughly. Microwave for another minute or until the flour reaches 180°F (82°C). Sift into a medium bowl, then add the cinnamon, baking soda, and salt. (Heating the flour to 180°F (82°C) reduces the risk of illness associated with consuming raw flour.)
- In a large bowl, beat the butter, white and brown sugars, and yogurt with a mixer on medium-high speed until smooth, about 2 minutes. Add the flour mixture and mix on low speed until smooth. Turn off the mixer and mix by hand if necessary. Refrigerate the dough in a tightly sealed container for up to 5 days.
- Dough:
This eggless dough can also be baked. Form balls with 1 tablespoon of dough. Spread evenly on a parchment-lined baking sheet and bake at 175°C (350°F) until golden brown, 10-12 minutes.
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