Buzz
Ingredients
Method 1 & 2
- 3/4 cup (12 tablespoons) butter/margarine/sunflower butter
- 3/4 cup (170g) powdered sugar with 4 tablespoons (50g) brown sugar
- Alternatively, instead of using the amount of sugar mentioned, you can use 85g powdered sugar and 85g brown sugar
- 3/4 cup (85g) all-purpose flour
- A pinch of salt (optional; may not be needed if using salted butter)
- 2 teaspoons vanilla extract (or any extract of your choice)
- 1/8 cup (15g) cocoa powder (optional)
- Chocolate chips (optional)
Method 3
- 1 cup all-purpose flour
- 1.5 cups brown sugar
- 1 cup reduced-fat salted butter
- 1 cup almond butter (optional)
- 1 tablespoon regular or diluted vanilla extract, or any other flavoring
- 1/4 cup skim or low-fat milk
Steps
Regular Cookie Dough
Place butter and sugar in a large bowl. Use a spoon to mix the ingredients until you get a smooth consistency. Add vanilla extract afterward.
Sift the flour with a pinch of salt into the mixture and stir again until the dough thickens.
Eat the freshly mixed cookie dough. Enjoy it right away! Or continue making cookies.
Chocolate Chip Cookie Dough
Follow steps 1 and 2 of the regular cookie dough method as mentioned above.
Add cocoa powder while sifting the flour.
Mix in chocolate chips according to your preference.
Complete the process.
Make Low-Fat Cookie Dough in a Flash
Mix the butter, sugar, and milk thoroughly. If you want a dry and somewhat firm dough, don't add milk. Only add milk if you prefer a doughy or soft consistency.
Shape the dough into round balls.
Once finished, take another bowl and mix the vanilla with the flour to form another large dough ball.
Knead both dough balls together until you have one large dough ball.
Continue rolling and kneading until the dough becomes very thick. Now you can enjoy the dough.
To make cookies, add 3 tablespoons of sugar, chocolate chips, and sugar sprinkles (optional), along with 1 tablespoon of milk.
- Bake the cookies for about 17-20 minutes or until they turn golden brown and crispy.
Finish the process.
Tips
- It's best to eat the dough immediately. If you wrap it with plastic wrap and refrigerate it or leave it at room temperature in a bowl, the dough will start to separate and release oil within hours, no matter what ingredients you mixed with sugar. It can get messy when you remove dough from an oily bag!
- Remember, this dough is edible and doesn't need to be baked. However, if you want to bake cookies, you’ll need to add leavening agents unless you enjoy flat, crispy cookies.
- If you don’t have powdered sugar but only granulated sugar, just use the granulated sugar.
- Pasteurized eggs are available in most supermarkets, so if you’re concerned about eating raw eggs but love traditional cookie dough, opt for pasteurized eggs instead of raw ones.
- You can add almost any ingredients to the cookie dough! Try adding peanuts, walnuts, or even mix in some caramel or peanut butter.
- Using low-fat butter, like sunflower butter, is a great way to make cookies without dairy. However, keep in mind that nut or seed butters tend to make the dough thicker, so adjust accordingly when preparing. Additionally, these butters still create a high-fat cookie, so don’t assume they allow you to indulge freely as the calorie content remains high, and the risk of coronary artery disease is also higher due to trans fats.
- To enhance the chocolate flavor and create a candy-like texture, try melting the chocolate chips before mixing them into the dough.
- Peanut butter is a great ingredient for a rich flavor, but don’t use more than 3 tablespoons.
Warnings
- The biggest concern when eating raw cookie dough is the raw egg; however, you also need to be aware that raw refined flour can cause digestive issues or allergic reactions. Again, don't overindulge.
- Do not use unpasteurized eggs, as consuming raw eggs can lead to salmonella infection.
