Whether you want to eat raw cookie dough without the dangers of consuming uncooked eggs or you wish to make cookies without eggs due to missing supplies, you are in luck!It is possible to make cookie dough that is delicious and safe with just a few simple ingredients.
Step 1: Cream the butter and brown sugar together.
Make sure the butter is cold.Press the sugar into the butter with a fork if you want it to be nice and creamy.Combine the ingredients with a wooden spoon or mixer.
Step 2: The flour and salt should be added to the mixture.
Once it's thoroughly combined, slowly mix these ingredients into the mixture.These ingredients can be mixed with a stand mixer or hand beater.
Step 3: The milk and vanilla should be poured in.
Slowly add the milk and vanilla to the mixture.If the dough seems too thick for your liking, you can add milk a little at a time until it smoothes out.
Step 4: Add the add-in ingredients.
Add chocolate chips, nuts, or other add-ins to your cookie dough by folding it.To avoid crushing the chocolate chips, fold them in with a wooden spoon.
Step 5: The dough can be served.
Place the dough in the fridge for 30 minutes or more.The cookie dough can be eaten with a spoon or rolled into balls.For up to three months, leftovers can be stored in the refrigerator.
Step 6: The butter and brown sugar should be combined.
If you want to cream butter and sugar, first you have to let the butter sit in the fridge for an hour.You want it to be soft but not completely melted.Cut the butter into cubes and place it in a large bowl, using a wooden spoon to beat it until you've made a soft, even mixture.If you have a mixer, you can use it.Use the tines of a fork to press the brown sugar into the butter.The mixture will rise and be a light yellow color if you mix it with a wooden spoon.
Step 7: The remaining ingredients should be added to the mixture.
The mixture should include flour, chocolate chips, and peanut butter.If you want to get the best results, use a wooden spoon or a mixer.Since you won't be baking it, it's okay if some parts are a little thick.
Step 8: Roll the ingredients into balls.
A ping pong ball is larger than a ball.You should be able to enjoy each ball in a few bites.
Step 9: The balls should be refrigerated until they are firm.
Place the cookie dough bites on a plate and put them in the fridge for 30 minutes.If you have a time constraint or are impatient, you can put them in the freezer for 10 minutes.
Step 10: The balls need to be dipped in chocolate.
You can coat the balls with chocolate to make them even more decadent.You can melt chocolate in a pan or in the microwave and then use a spoon or fork to make a zig-zag pattern on the chocolate balls.If the balls are for a party, you can place a fork or toothpick in them before dipping them.
Step 11: Allow chocolate to cool off.
The chocolate coating can be cooled by placing the balls in the refrigerator or freezer.
Step 12: It's up to you to serve.
If you want to substitute cinnamon or even a touch of chili powder for the powdered sugar, you can.
Step 13: The temperature of your oven should be 350oF.
Once your dough is ready, start the oven so that it is hot and ready to go.
Step 14: The butter and sugar should be combined.
If you want to cream the butter and sugar, make sure it's already at room temperature and mix it with a wooden spoon.Then, use a fork to stir the ingredients together until you have a light yellow mixture.As you cream the ingredients, use a rubber spatula to remove the extra mixture from the sides of the bowl, so that you fully mix the butter and sugar together.If you have a stand mixer, you can use it.
Step 15: It's a good idea to add the icing on the cake.
Before adding the dry ingredients, make sure the butter and sugar mix is nice and creamy.
Step 16: Add the flour and baking soda to the creamed mixture.
If you don't have a sieve or sifter, just pour the flour and baking soda over a different bowl and shake it lightly to allow the ingredients to absorb some air while falling into the bowl.When you're done, mix the ingredients together.
Step 17: Roll the mixture into balls.
Once the ingredients are mixed together, roll little balls a bit smaller than a lime, either onto a board or into your hands, until you've used up all of the dough.You can roll the cookie dough between two pieces of wax paper and cut it into shapes with a cookie cutter.The dough will be less sticky if it is placed in the freezer for 5 minutes.
Step 18: The cookies need to be prepared for baking.
Place the cookies on the cookie sheet or paper.If you are making round sugar cookies, make sure to squeeze each ball with the bottom of a glass or other kitchen item.You can sprinkle the top of the cookies with sugar.
Step 19: The cookies can be baked for up to 10 minutes.
They should be checked periodically to make sure they don't burn.Remove them from the oven and allow them to sit for 5 minutes.Larger cookies will take longer to bake.Check the time before you make mini-cookies.
Step 20: Enjoy the cookies.
Enjoy these eggless sugar cookies on their own or with a glass of milk after a brief cooling period.If you want to store cookies for a week, make sure they have cooled off before putting them in the container.
Step 21: An egg replacement and an egg substitute are different.
If you're making something egg-free because of allergies, you need to make sure you use a product that doesn't have egg ingredients.Egg substitute products often contain some egg.
Step 22: Eggs can be replaced with other binding agents.
If the egg in the recipe is used as a binder, or an agent that makes other ingredients stick together, you will need to replace it with something else.Banana or applesauce can be mashed and used as binders.For each egg in the recipe, use half a banana or 1 cup of applesauce.A substitute for each egg can be found in a mixture of soy flour and water.A small amount of ground flax seed mixed with water may be used as a replacement binding agent.Egg replacements can be found in the baking aisle at the grocery store.Product packaging instructions can be followed.
Step 23: Substitute other agents.
Eggs provide moistness to your cookies.To retain the moistness in your recipe, try substituting 14 cup of vegetable or coconut oil for each egg.