Keto Edible Cookie Dough- The BEST recipe! - The Big Man's World ® (2024)

FAQs

How do you make cookie dough less sticky? ›

When cookie dough is too sticky, you may have an imbalance of wet and dry ingredients. You can fix this by adding a teaspoon of flour or cornstarch at a time until your dough is just how you want. The added flour or cornstarch will absorb the excess liquid and reduce the dough's overall stickiness.

Soft – Dough that's “soft” or “runny” can be thickened by adding one or two tablespoons of flour to your mix. This will help keep your batch from “Spreading” and coming out of the oven looking like flat, not-so-cookie-like puddles.

Cookie dough is an uncooked blend of cookie ingredients. While cookie dough is normally intended to be baked into individual cookies before eating, edible cookie dough is made to be eaten as is, and usually is made without eggs to make it safer for human consumption.

Raw Dough Can Contain Germs That Make You Sick

That means it hasn't been treated to kill germs that cause food poisoning, such as Escherichia coli (E. coli) and Salmonella.

Overly sticky dough is normally caused by a combination of using the wrong flour and using too much water. I discuss these points in more detail above but in short: choose a flour that's produced for bread baking. These are normally labelled “Bread” or “Strong” flour.

As mentioned above, add small increments of flour as needed, as little as possible. Use a dough scraper to ensure you're getting all the ingredients off the side of the bowl and mixing them in. Use a small amount of oil to prevent dough from sticking to your hands too much and aid the kneading process.

Chill the dough: Refrigerate the cookie dough for 30 minutes to an hour or until it becomes firmer and easier to handle. Freezing the dough briefly helps, but it might need thawing to roll or scoop.

If you enjoy your cookies soft and chewy, chances are likely the recipe contains a common ingredient that serves a very specific purpose. No, it's not granulated sugar, nor the butter. It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch.

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

What happens when you add cornstarch to cookie dough? ›

Cornstarch does kind of incredible things to cookies. I mean not only does it give them soft centers, prevents them from spreading, and makes them somewhat thick (in a good way), but it also contributes to the chewiness factor, which, in my opinion, is the most important cookie attribute.

We do not recommend baking our Bite-Sized Edible Cookie Dough [flavor/products]. It does not contain eggs or leavening agents, which are key ingredients in developing texture and lift in baked cookies. (If needed) Exposure to high oven temperatures will cause the product to liquefy and possibly burn.

Milk: In place of eggs, milk helps to make the cookie dough "chewy."

This edible cookie dough is eggless and made with flour that's cooked, so it's totally fine to eat, but it still has the same sweet, doughy flavor you know and love. You can customize the dough with your favorite mix-ins, like chocolate chips, M&Ms, sprinkles, or chopped nuts.

Not all cookie dough is safe to eat before baking it. Both the flour and the egg ingredients should be cooked for food safety reasons. What makes Pillsbury's refrigerated cookie and brownie doughs ready to eat raw? We use heat treated flour and pasteurized eggs so you can now safely enjoy our cookie dough baked or raw.