Snickerdoodle Cookie Dough For One
Snickerdoodle

Snickerdoodle Cookie Dough For One

  • November 14, 2021

Egg Free Snickerdoodle Cookie Dough is a delicious treat that is completely safe to eat!The classic Cinnamon and Sugar coating on the cookie dough will just melt in your mouth!If you’d like to try my baked version, definitely check out my regular Snickerdoodle Cookie Recipe.As long as we are on the talk of all things cinnamon and sugar, make sure to check out my Snickerdoodle Muffins.You can find specific ingredient measurements and the steps in the recipe card down below!You can take your uneaten cookie dough and place it in your fridge (in a sealed container) for up to 5 days.You can also portion it out into small bite-sized pieces and place it in the freezer for a more extended storage solution.If you choose to store it in the freezer, consider placing the dough bites on a cookie sheet and freezing them for about 10 minutes before bagging them up.I have some adorable gift tags as a FREE download to go along with your cookie dough! .

The Ultimate Guide to Edible Cookie Dough

The Ultimate Guide to Edible Cookie Dough

The Ultimate Guide to Edible Cookie Dough

How to make the best edible cookie dough plus five delicious variations including chocolate chip cookie dough, double chocolate chip, peanut butter, oatmeal cookie, and snickerdoodle (cinnamon sugar cookie dough).How to Make the Best Edible Cookie Dough.Flour — We use all-purpose flour, but a gluten-free blend should also work.Unsalted Butter — The butter adds flavor and moisture to the cookie dough.— The butter adds flavor and moisture to the cookie dough.Baking soda — Even though this cookie dough can be enjoyed raw (unbaked), by adding baking soda, it makes sure that you can bake the dough.It also adds flavor and makes it taste more like regular cookie dough.If you don’t have it on hand, you can leave baking soda out.— Even though this cookie dough can be enjoyed raw (unbaked), by adding baking soda, it makes sure that you can bake the dough.It also adds flavor and makes it taste more like regular cookie dough.If you don’t have it on hand, you can leave baking soda out.Milk, cream or half-and-half — Since we leave eggs out of the recipe, the dough needs a bit of extra liquid to achieve the best texture.Here are five delicious edible cookie dough flavors.Oatmeal Cookie Dough — Swap a bit of the flour called for in the basic recipe with old-fashioned rolled oats and add ground cinnamon.Snickerdoodle Cookie Dough — Add a bit of cream of tartar and ground cinnamon to the basic dough.If you do not have it on hand, you can leave it out for more of a cinnamon sugar cookie dough.Normally, the answer to this is no due to a small chance of contaminated flour and/or eggs, but thanks to our smart edible cookie dough recipe you can enjoy it without safety issues.You might also find heat treated flour for sale online.Can You Bake Edible Cookie Dough?Bake the cookie dough in a 350-degree Fahrenheit oven until the bottoms and edges are light brown, about 10 minutes.We love baking cookies, too!We love these easy double chocolate cookies with butter, cocoa powder, and extra chocolate chunks.In the case of the chocolate chip flavor, double chocolate chip flavor, and snickerdoodle flavor, the base recipe ingredient amounts stay the same.For the peanut butter flavor, you need to reduce the butter called for in the basic recipe.For the oatmeal cookie flavor, you need to reduce the flour called for in the basic recipe.You Will Need Basic Edible Cookie Dough 3/4 cup (95 grams) all-purpose flour 1/4 cup packed light brown sugar 2 tablespoons granulated sugar 4 tablespoons (55 grams) unsalted butter, at room temperature 1 1/2 tablespoons milk, cream or half-and-half, or more as needed 3/4 teaspoon vanilla extract 1/2 teaspoon molasses, optional, see notes 1/4 teaspoon baking soda 1/8 teaspoon fine sea salt Chocolate Chip Cookie Flavor 1/3 cup chocolate chips or chunks Double Chocolate Chip Cookie Flavor 2 tablespoons unsweetened cocoa powder, Dutch cocoa or regular 1/3 cup chocolate chips or chunks Peanut Butter Cookie Flavor 2 tablespoons unsalted butter (instead of 4 tablespoons in the basic recipe) 2 tablespoons well-stirred peanut butter 1/4 cup chopped roasted peanuts Oatmeal Cookie Flavor 1/4 cup (30 grams) all-purpose flour (instead of 3/4 cup in the basic recipe) 1/2 teaspoon ground cinnamon 1/2 cup (45 grams) old-fashioned rolled oats 1/3 cup raisins, optional Snickerdoodle Cookie Flavor 1/4 teaspoon cream of tartar 3/4 teaspoon ground cinnamon 1 tablespoon cinnamon sugar topping (2 1/2 teaspoons granulated sugar mixed with 1/2 teaspoon cinnamon).Beat the brown sugar, granulated sugar, butter, milk, vanilla extract, and the molasses with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 3 minutes.Beat the brown sugar, granulated sugar, butter, milk, vanilla extract, and the molasses with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 3 minutes.Peanut Butter Cookie Flavor.Beat the brown sugar, granulated sugar, butter (2 tablespoons), peanut butter, milk, vanilla extract, and the molasses with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 3 minutes.Beat the brown sugar, granulated sugar, butter, milk, vanilla extract, and the molasses with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 3 minutes.Snickerdoodle Cookie Flavor Beat the brown sugar, granulated sugar, butter, milk, and the vanilla extract with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 3 minutes.Thaw in the refrigerator for edible dough or bake from frozen for baked cookies.Bake the cookie dough in a 350-degree Fahrenheit oven until the bottoms and edges are light brown, about 10 minutes. .

1 Giant Snickerdoodle Cookie

1 Giant Snickerdoodle Cookie

1 Giant Snickerdoodle Cookie

Well, I’ve been craving the sweet, cinnamon-spiced softness of a snickerdoodle cookie for weeks now.I simply sprinkled cinnamon & sugar on top because the soft cookie dough was impossible to roll into a ball.The edges were barely browning and the center didn’t look quite finished.After letting it cool for about 15 minutes, the center set and I was able to put it on a plate to stuff my face enjoy.But while Kevin was at work, I was left alone with this giant snickerdoodle. .

Snickerdoodle Recipe

Snickerdoodle Recipe

Snickerdoodle Recipe

Soft and buttery, these cookies are covered with cinnamon sugar and are so easy to make.This snickerdoodle recipe will give you 6-7 cookies.See recipe box below for ingredient amounts and full recipe instructions.Butter helps make these cookies tender and it adds flavor.Butter helps make these cookies tender and it adds flavor.It should look white and powdery, and should smell mildly acidic.It should look white and powdery, and should smell mildly acidic.How To Make This Recipe.Bake for 8-10 minutes.The butter should still be cool to the touch.Bake for 8-10 minutes.Snickerdoodles are very similar to sugar cookies.Snickerdoodle dough is rolled in a mix of cinnamon and sugar before baking.Another difference between the two is that snickerdoodle cookies are made with cream of tartar which gives snickerdoodles their slight tangy flavor and chewiness Can I Double This Recipe?Since I recommend using only the egg yolk, consider saving the egg white in a small bowl and storing it in the refrigerator.This snickerdoodle cookie recipe will yield 6-7 cookies.Follow these easy tips for freezing cookie dough and baked cookies:.* Form the dough into balls and place on a baking sheet, make sure they do not touch.Freezing Baked Snickerdoodle Cookies.If you like this easy snickerdoodle recipe, you might also like these cookie recipes:. .

The Best Snickerdoodle Cookie Recipe – Modern Honey

The Best Snickerdoodle Cookie Recipe – Modern Honey

The Best Snickerdoodle Cookie Recipe – Modern Honey

The popular cinnamon-sugar soft and chewy sugar cookie recipe.So what makes a perfect snickerdoodle cookie?How to make the BEST Snickerdoodle Cookie:.Start by creaming butter and sugar for 4-5 minutes.This helps to make sure the cookies are completely coated in cinnamon-sugar before baking.Soft Chewy Sugar Cookies.The popular cinnamon-sugar soft and chewy sugar cookie recipe.1/2 teaspoon Baking Soda.1 teaspoon Salt Cinnamon-Sugar Mixture: 1/4 cup Sugar.In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy.Stir in flour, cream of tartar, baking soda, and salt, just until combined.In a small bowl, stir together sugar and cinnamon.Bake for 9-11 minutes.I hope you love this snickerdoodle cookie recipe and it becomes a staple in your family for years! .

Snickerdoodles (for two)

Snickerdoodles (for two)

Snickerdoodles (for two)

The recipe makes two large, cafe-style snickerdoodles.If you’re not familiar with snickerdoodles, they’re like a sugar cookie with a slightly salty-bitter bite and a delicious cinnamon-sugar coating.Two large cafe-style cookies, hot and fresh from the oven.1/2 tsp baking powder ($0.02) CINNAMON SUGAR TOPPING 1 tsp granulated sugar ($0.01).1/2 tsp cinnamon ($0.05) Instructions In a small bowl, whisk together the room temperature butter and 3 Tbsp granulated sugar.Place the cookie dough in the refrigerator for about 15 minutes to chill the dough and make it a little more stiff.While the dough is chilling, stir together the sugar and cinnamon for the cookie topping in a small bowl.Roll each piece of dough into a large ball.Notes If making four smaller cookies, baking time will need to be reduced.Nutrition Serving: 1 Serving ・ Calories: 337.9 kcal ・ Carbohydrates: 36.8 g ・ Protein: 3.8 g ・ Fat: 19.95 g ・ Sodium: 523.45 mg ・ Fiber: 0.9 g Nutritional values are estimates only.Next add one large egg yolk and 1/4 tsp vanilla extract.Now you have cookie dough!While the dough is in the fridge, mix together 1 tsp sugar and 1/2 tsp cinnamon in a small bowl.Roll each ball in the cinnamon sugar mixture until they are nicely coated.Bake the snickerdoodles in the preheated oven for 16-18 minutes, or until they’ve fully spread and are golden brown around the edges. .

Edible Snickerdoodle Cookie Dough

Edible Snickerdoodle Cookie Dough

Edible Snickerdoodle Cookie Dough

Edible snickerdoodle cookie dough is full of cinnamon sugary goodness!🙁 I leave Monday again for Boston, and all I want to do is snuggle David and fuzzybritches on the couch.As much as I love getting put up in fancy hotels, ordering room service, and watching cable way too late .three weeks straight of work travel starts to lose its appeal.No matter how much I have loved the various places we have lived and visited, snowy mountains and silent woods will always be home.It makes me think of riding the ski lift up the mountain with Dad, munching half frozen chewy granola bars.Also makes me think of sitting in a self-built igloo (okay okay – lopsided snow hill) when I was a kid, munching carrots that used to belong to the snowman and pretending I was an explorer surviving on minimal rations.Racing back and forth between rolling in the snow and jumping in the hot tub.As for me, I am topping mine with extra cinnamon sugar, wrapping myself in a quilt burrito-style, and snuggling in to watch snow flurries and a movie with the boys!This recipe omits eggs and uses heat-treated flour in order to avoid the risks associated with these ingredients.I personally prefer to purchase my heat-treated flour from Page House, because (a) they have a well-tested process for killing 99.9% of the possible bacteria, and (b) it allows for last minute cookie dough cravings without having to heat treat the flour myself.Bake the flour for five minutes, remove from the oven, and allow to cool completely before using in your recipe.They will be crispier and chewier, instead of thick and soft, because of the missing eggs and smaller amount of flour.Stir in cream of tartar, soda, salt, flour, and cinnamon.Notes DISCLAIMER: The FDA has released information regarding the dangers of raw flour.Luckily, Page House sells a heat-treated flour that is safe to eat. .

Gluten-Free Snickerdoodle Cookie Dough Balls

Gluten-Free Snickerdoodle Cookie Dough Balls

Gluten-Free Snickerdoodle Cookie Dough Balls

In the past, it has been taboo to eat cookie dough because of the egg and possible salmonella that comes along with it.If you love all things snickerdoodle as I do, you have to try some of my other healthy desserts that have that same flavor!I will add that these “no-bake” snickerdoodles are like the easiest recipe in the world to make!Add this cookie dough to some guilt-free Halo ice cream, and you have just created your ice cream sundae, you know, similar to a topping bar like Sweet Frog!Simply blend gluten-free oats into a powder and you are ready to bake!Coconut Sugar and Cinnamon – This will be the mixture you roll your cookies dough in.You simply flatten out the cookie dough balls and then make crisscrosses on top.Other Items Needed to Make No Bake Gluten-Free Snickerdoodle Cookie Dough Balls.You can find all my favorite cooking gadgets and ingredients over on my Amazon page! .

Healthy Snickerdoodle Cookie Dough For One

Healthy Snickerdoodle Cookie Dough For One

Healthy Snickerdoodle Cookie Dough For One

This delicious, healthy cookie dough treat is single serving and tastes EXACTLY like a snickerdoodle cookie dough batter!Even 1 tablespoon in oatmeal just turned it gritty.Cinnamon sticks (Australia’s most popular brand)– It looked like a floating cigar.While today’s recipe wasn’t specifically intended to be eaten for breakfast, it was the alternate to the pumpkin cookie dough for one.Time-saving hack- This is freezer friendly and can be batch made- I made 5 servings in one go (10 all up, including 5 of the pumpkin cookie dough) and had breakfast set for 10 days.Healthy Snickerdoodle Cookie Dough for One This delicious, healthy cookie dough treat is single serving and tastes EXACTLY like a snickerdoodle cookie dough batter!1/2 cup protein powder of choice I tried a brown rice blend, casein brand and paleo brand.1 teaspoon cinnamon.1 tablespoon + dairy free milk of choice**** For the optional Cinnamon glaze 1 tablespoon coconut butter melted.cinnamon and granulated sweetener for dusting For the protein packed Cinnamon Roll Glaze 3 tablespoon vanilla protein powder.Using a tablespoon, add dairy free milk of choice until desired consistency is reached.In a small bowl, prepare your cinnamon glaze by combining all ingredients and thin out with milk of choice until an icing is formed.Notes * If you use coconut flour, you will need to add considerably more dairy free milk of choice.Adapted from Healthy Pumpkin Cookie Dough for One Tried this recipe?Want more single-serve recipes of sheer perfection?No Bake Peanut Butter Cup Breakfast Cookies.5 SECRETS TO FOOLPROOF HEALTHY DESSERTS ... My secret tips and tricks to DELICIOUS healthy desserts that DON'T taste healthy! .

Microwave Snickerdoodle Cookie

Microwave Snickerdoodle Cookie

Microwave Snickerdoodle Cookie

This recipe makes one single, large, soft and chewy snickerdoodle cookie in the microwave in just a few minutes.When my youngest brother used to live with me, I’d make a big batch and we’d eat them all within a few days.A snickerdoodle cookie usually has a pretty long list of ingredients, including shortening, cream of tartar and more.I didn’t want to share a single cookie recipe that would require close to a dozen ingredients.I made so many cookies because I was playing around with different prepping techniques, trying to determine the best way to cook, shape and serve these.So if you are to cook them on a flat surface, they take a free form shape that isn’t quite a circle.I tried various methods to make them come out rounder, including cooking in a baking dish that was nearly the exact length of the cookies.While this baking dish did help make round cookies, it also didn’t cook them quite as evenly.The edges are a tiny bit undercooked because they run into the walls of the baking dish.But if presentation is a must, you can cook them in a baking dish but you may have to cut away the gooey edges before serving.4.84 from 6 votes Print Pin Ingredients 1 tbsp unsalted butter melted.You also will need to cut a parchment paper to fit the bottom of your baking dish before adding the dough, so that you can easily remove the cookie after it is done cooking.You may find that even though your cookie is done cooking, a tiny bit of the edge will remain gooey if cooked in a baking dish, due to it hitting the walls of the baking dish.Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. .

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