Clean Eating Cookie Dough Recipe | The Gracious Pantry (2024)

FAQs

How do you make cookie dough less sticky without flour? ›

Yes, cornstarch can help absorb excess moisture in the dough and make it less sticky. Sprinkle a small amount of cornstarch on your hands or work surface before handling the dough. Alternatively, add a tablespoon or two of cornstarch to the dough while mixing.

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

Another thing you can use to counteract the raw, flour taste is to add flavorings to the batter or dough. Vanilla extract is commonly used, but there are other extracts and flavorings you can try, too. For example, almond extract goes well in baked goods with cherries and rum flavoring is great with a spice mixture.

Solution #1: Refrigerate Your Dough

One of the main causes of sticky dough is adding too much melted butter. If you put your dough in the fridge for 30 minutes to an hour, the butter will firm up a bit and make the dough much easier to handle.

So, instead of using flour, try using vegetable oil. Paul Hollywood claims that using oil while kneading bread or rolling it out on the countertop will not negatively affect the dough and will keep the bread from sticking too badly on your hands or the table. BBC also says you can use olive oil for this technique.

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

So, if your recipe calls for one cup of white sugar, swap one cup of brown sugar. The sweetness level will be the same, but the brown sugar may change the texture of your baked goods. You'll likely notice a more robust flavor, and the finished baked goods' color may also be darker.

All-purpose flour is the most commonly used flour in cookie recipes due to its moderate protein content (usually around 10-12%). This balanced protein level makes it versatile enough to produce both soft and chewy cookies as well as slightly crisp ones.

Firm dough prevents the cookies from spreading too much, which is why chilling the dough is a crucial step for cut-out and rolled cookies. "The colder and more solid the fat is, the less the cookie will spread," says food stylist and recipe developer Caitlin Haught Brown.

cookies | TikTok. Scooping then chilling your cookie dough for at least. 2 hours before baking. As you can see, this primarily affects spread and height, both of which significantly contribute to texture.

What makes cookie dough taste better? ›

You can upgrade your cookie dough by adding spices to it, said Tracy Wilk, lead chef at the Institute of Culinary Education. This can lead to a warm, spicy cookie. To do so, combine ground cinnamon, ginger, and sugar, and then roll your balls of cookie dough in the mix before baking.

When & Why Do You Need to Heat Treat Flour? Raw flour can contain bacteria like e. coli or salmonella so it's important to always heat your flour to a temperature of 160F before eating. (This is what makes eating edible cookie dough safe!)

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.

If your dough is too sticky and it's impossible to work with you can add some extra flour, just a little at a time. Make sure you weigh the extra flour you add and then you'll be able to adjust the recipe correctly the next time you bake.

The simplest and most advisable way to thicken cookie dough is to add a couple tablespoons of cake flour to a runny cookie dough. Mix it gently to prevent overmixing, which will result in a tough cookie dough. For roll-out cookie dough, knead the extra flour in by hand.

Luckily, there are a few methods to try when you notice the dough is runny. First of all: add more dry ingredients. Before you attempt this, make sure you know how much extra liquid you added.