Cinnamon Swirl Edible Cookie Dough Recipe By Tasty

TASTY 101 EDIBLE COOKIE DOUGH RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Evenly spread the flour on a baking sheet. Bake for 5 minutes to kill any harmful bacteria. Let cool to room temperature.
• Add the butter to a large skillet over medium-high heat. Cook, stirring occasionally, until the butter turns dark brown and smells nutty, about 5 minutes. Watch carefully so the butter does not burn.
• Remove the pan from the heat and pour the brown butter into a heatproof liquid measuring cup. Let cool for a minute or 2, then give it a stir and carefully pour in enough water to bring it back up to 1½ cups of liquid. Let cool to room temperature.
• In a large bowl, combine the cooled browned butter, granulated sugar, and brown sugar. Mix with an electric hand mixer or whisk until evenly combined.
• Add the espresso powder, salt, vanilla, milk, and cooled flour and mix until combined.
• Fold in the chocolate chips and chopped chocolate until incorporated.
• Refrigerate the dough for 30 minutes, until firm. The cookie dough will keep in the refrigerator for up to 5 days.
• Enjoy!

CINNAMON SWIRL EDIBLE "COOKIE DOUGH" RECIPE BY TASTY

Steps:

• Soak cashews in boiling water for two hours.
• Drain the cashews and blend in a food processor for 30 seconds. Pour in coconut oil and 3 tablespoons of agave and blend for 1 minute.
• Scrape down sides and add in almond flour. Blend until smooth, approximately 2-5 minutes.
• Remove the mixture from the food processor and transfer to a food storage container.
• In a small bowl, mix cinnamon and remaining agave until cinnamon is fully incorporated.
• Pour cinnamon mixture over dough and swirl around with a toothpick, knife, or skewer, then lightly stir with a spatula to distribute the cinnamon swirl.
• Store in an airtight container in the refrigerator.
• Enjoy!

EDIBLE COOKIE DOUGH 4 WAYS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• For the Base Dough, evenly spread flour out on a baking tray and bake for 5 minutes.
• In a large bowl, mix flour, sugar, butter, vanilla, milk, and salt until combined evenly.
• Refrigerate mix for 30 minutes.
• Separate dough into 4 sections
• For the Chocolate Chips, add one section of dough in a large bowl, mix in the chocolate chips and mini chocolate chips until combined.
• For the Cookies and Cream, crush sandwich cookies in plastic bag until evenly separated.
• Place crushed sandwich cookies into a large bowl, and add in one section of dough mixing until combined.
• For the Peanut Butter Chocolate, add chocolate candies, chocolate peanut butter cups, and peanut butter, into a large bowl with one section of dough and mix until combined.
• For the Triple Chocolate Chunk, add melted chocolate into a large bowl with the last section of dough and mix until evenly combined and consistent color.
• Add the chocolate chips and white chocolate chips, then mix until combined.
• Enjoy!

CINNAMON TWIRL COOKIES

Steps:

• In a large bowl, beat margarine and sour cream until blended. Add egg yolk; mix well. Combine flour and salt; add to margarine mixture and mix well (dough will be sticky). Cover and refrigerate for 4 hours or overnight., Preheat oven to 350°. Divide dough into eighths. On a well-floured surface, roll each portion into a 10-in. circle. Cut each circle into 8 triangles. Combine the walnuts, sugar and cinnamon; sprinkle over each triangle. , Roll up triangles from the wide ends and place point side down 1 in. apart on parchment-lined baking sheets. Bake until lightly browned, 20-22 minutes. Remove to wire racks to cool. Dust with confectioners' sugar. Store in an airtight container.

CINNAMON SWIRL COOKIES

Steps:

• Heat oven to 375°F. In large bowl, mix cookie mix and 1/2 teaspoon cinnamon. Stir in butter and egg until soft dough forms.
• On piece of waxed paper, shape 1 tablespoon cinnamon into a line about 5 inches long. Using floured fingers, shape 1 tablespoon of dough into a rope 5 inches long. Press one side of dough rope into cinnamon.
• On ungreased cookie sheet, coil dough rope tightly, cinnamon side facing center, into cinnamon-roll shape. Press end of rope into roll to seal. Repeat with remaining dough. Place cookies 2 inches apart on cookie sheets.
• Bake 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
• In small bowl, mix glaze ingredients until smooth. Drizzle over cookies.

EDIBLE COOKIE DOUGH

Steps:

• Combine brown sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in vanilla extract and salt. Add flour; mix until a crumbly dough forms. Mix in milk. Fold in milk chocolate chips and mini chocolate chips.

CINNAMON-SWIRL COOKIES

Steps:

• Make the dough: Sift flour, salt, and baking soda into a large bowl. Beat butter,sugar, and orange zest with a mixer on medium speed until smooth, about 3 minutes. Beat in eggs. Reduce speed to low. Add flour mixture gradually, and beat until just combined. Divide dough in half, wrap each half in plastic, and refrigeratefor 1 hour (or overnight).
• Turn half the dough onto floured parchment. Roll into a 10-by-12-inch rectangle,then trim edges straight. Repeat with remaining half of dough. Transfer rectangles on parchment to a baking sheet, and refrigerate until firm but pliable,about 10 minutes.
• Make the filling: Mix all the ingredientsin a small bowl until well combined. Crumble mixture evenly over rectangles. Starting on a long side, roll 1 rectangle into a log, and wrap it in the parchment. Repeat with remaining rectangle. Refrigeratelogs for 1 hour (or overnight).
• Preheat oven to 350 degrees. Cut each log crosswise into 1/4-inch-thick slices. Transferto parchment-lined baking sheets, and bake until edges are golden brown, about 19 minutes. Let cool on sheets on wire racks. Cookies will keep, covered, for up to 3 days.

EDIBLE COOKIE DOUGH RECIPE BY TASTY

Steps:

• Mix together granulated sugar, brown sugar, salt, milk, and vanilla in a small bowl.
• Once combined, add in flour and mix.
• Then, add the butter and fold until it becomes a dough. Finally, add chocolate chips.
• Serve.

CINNAMON SWIRL SUGAR COOKIES (A.K.A. SNICKERDOODLES)

Steps:

• Adjust oven rack to middle position, heat oven to 350 degrees. Line 2 large baking sheets with parchment paper. Whisk flour, baking soda, baking powder and salt together in a medium bowl, then set aside.
• Put 1 1/2 cups sugar & room temperature cream cheese in a bowl, pour warm melted butter over the sugar & cream cheese and mix to combine. Whisk in oil, then add egg, milk and vanilla until smooth. Add flour and mix with a rubber spatula until a soft dough forms.
• Take @ 1 tablespoon of the dough and roll into a dough ball(about the size of a ping pong ball) Put the 2 tablespoons sugar and 2 teaspoons cinnamon in shallow pie tin, using your hands gently roll dough in the sugar / cinnamon mixture to coat. Place dough ball on a cookie sheet, and gently flatten the top.
• Bake 1 tray at a time until the edges are set and just beginning to brown, @11-14 minutes. Cool 5 minutes on the baking sheet, then transfer to cooling rack until room temperature. ENJOY!

CINNAMON SWIRL COOKIES

Steps:

• Make the dough: Sift flour, salt, and baking soda into a large bowl. Beat butter, sugar, and orange zest with a mixer on medium speed until smooth, about 3 minutes. Beat in eggs. Reduce speed to low. Add flour mixture gradually, and beat until just combined. Divide dough in half, wrap each half in plastic, and refrigerate for 1 hour (or overnight).
• Turn half the dough onto floured parchment. Roll into a 10x12-inch rectangle, then trim edges straight. Repeat with remaining half of dough. Transfer rectangles on parchment to a baking sheet, and refrigerate until firm but
• pliable, about 10 minutes.
• Make Filling: Mix all the ingredients in a small bowl until well combined. Crumble mixture evenly over rectangles. Starting on a long side, roll 1 rectangle into a log, and wrap it in the parchment. Repeat with remaining rectangle. Refrigerate logs for 1 hour (or overnight).
• Preheat oven to 350. Cut each log crosswise into 1/4-inch thick slices. Transfer to parchment-lined baking sheets, and bake until edges are golden brown, about 19 minutes. Let cool on sheets on wire racks. Cookies will keep, covered, for up to 3 days.