versatile cookie dough. One of my favorite make-ahead tricks is to pre-scoop and freeze raw cookie dough. After the dough has been mixed up I scoop the entire batch into heaped tablespoons and place on a baking tray. This Is the Most Versatile Cookie Dough Ever. Nutella pinwheels, quick slice-and-bake sandies, and more—all from the same cookie dough. Beat in eggs, milk and vanilla.
You remember the one: A mother and her daughter have lunch at Neiman Marcus.
I tried it with a cookie press right after mixing ingredients - great results!
Now my modified version of this recipe is my to go recipe for baking spritz or roll out cookies.
You can have versatile cookie dough using 8 ingredients and 4 steps. Here is how you achieve that.
Ingredients of versatile cookie dough
- You need 2 cup of butter,softened.
- It's 1 cup of sugar.
- Prepare 1/4 cup of sweeened condensed milk.
- It's 1 tsp of vanilla extract.
- Prepare 4 cup of all purpose flour.
- It's 1 of liter.
- It's 1 tsp of 1/8. salt.
- You need 1 of sprinkles,jimmies or colored sugar,optonal.
And let's be real…you can actually mix and match it way more than ten times…this recipe is so versatile that you can make a gazillion types using this one basic drop cookie dough recipe. If you love being creative in the kitchen then you will love how versatile cookie dough really is. Besides baking cookies with it, you can also add it as filling to cupcakes, cakes and other desserts to add some extra sweetness. Edible cookie dough also goes great with ice cream and as a topping on other sweet.
versatile cookie dough instructions
- in large bowl,creambutter and sugar until light and fluffy.beat milk and vanilla.combine flour and salt;gradually add to creamed mixture and mix well..
- divide dough into five 1 cup portions; shape each into log 10-in- long roll.wrap individually in plastic wrap.refrigerate for 1 hour or until easy to handle,or freeze for up to 3 months..
- To use frozen cookie dough:thaw in the refrigeratorovernight.bake according to recipe directions..
- to use refigerated cookie dough: cut roll into 1/4-inch slices.place 2in.apart on ungreased baking sheets.decorate with sprinkles,jimmies or colored sugar if desired.bake at 350 for 7-9 minutes or until lightly browned.cool for 2 minutes before removing to wire racks.
The Kitchenaid Gourmet Cookie Dough Scoop is easy to hold and fits comfortably in hand. The body is made of durable stainless steel, forming an attractive contrast to the handle grips. The coating on the stainless steel prevents rusting and other types of corrosion. Use a large cookie scoop and scoop cookie dough onto a parchment paper lined baking sheet. This versatile cookie dough is easily turned into delicious treats for snacking or dessert using one of the variations below.