Universal cookie dough

Gin Lee

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Creating universal cookie dough/Photo byGin Lee

Universal cookie dough

This is a basic cookie dough that will never disappoint. The dough recipe is completely universal. That means you can add any additional ingredients to this cookie dough to create your very own unique cookies or you can make cookies with the dough as it is. That leaves you with so many options to choose from.

I opt for using self-rising flour for this recipe. Because when you use self-rising flour, you don't need to add any extra leavening agents. Self-rising flour also creates a softer batch of cookies. However, you may use other types of flour too. Just don't forget to add baking powder and salt. (Per cup of all-purpose flour, you will need one and a half teaspoons of baking powder and a fourth of a teaspoon of salt.)

Always sift your flour at least once. If you don't own a sifter, you can use a wire whisk to incorporate air into your flour. Do this before adding and mixing the wet ingredients to your flour.

Ingredients:

  • 2-¼ cups of self-rising flour
  • 1 cup of Splenda or regular white granulated sugar
  • 1 cup of butter, or two sticks of margarine, softened
  • 2 eggs, or a ½ cup of applesauce, or other egg substitute
  • 1 teaspoon of pure vanilla extract

Instructions:

In a large bowl, add your softened butter and Splenda, or regular sugar, together. Mix until both are well blended.

Now, add your applesauce, eggs, or another egg substitute to the butter mixture; combine well.

Next, add your flour and the pure vanilla extract to the butter mixture. Mix until it's well incorporated. At this point, you can use the cookie dough as it is or add additional ingredients such as chocolate chips, crushed cereal, nuts, and other types of candies.

Shape your dough into round shapes and then bake. (You can also freeze the dough to use later.)

Once the cookies are baked, they can be coated with fudge stripes, dipped in chocolate, frosted, and sprinkled with powdered sugar and cocoa powder.

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About the author: Gin Lee is a native of Arkansas. She studied at the Institute of Children's Literature. She is an animal rescuer, food critic, organic gardener, food editor, home cook, food blogger, artist, and a complete do-it-yourselfer. Gin Lee is a published author, journalist, and contributor, among other works, and she resides in a rural town in Arkansas with her husband and their fur babies, Highway, Princess, and Stinkpot the turtle. A huge thanks goes out to all for reading, following, and sharing Gin Lee's articles! Thank you! Since Gin Lee lives in a rural area, there's not much local news to cover. So, she covers articles of interest on how-to's about organic gardening, recipes, homesteading, and survival techniques. If those things are of interest to you, then you'll never (hopefully) be disappointed. She tries to cover a wide variety of articles to entertain everyone. Comments are turned off due to rudeness and hatefulness. The world has enough vulgarity, hatefulness, and arrogance without it having any help. Since having the simple courtesy of manners is lacking and sharing words of kindness does not abide in a few people. Those few people ruin what's supposed to be educational and an enjoyable experience for all others. Gin Lee does have children and young adults that are followers. Potty mouths, vulgarity, and hate are not acceptable. Apologies go out to those of you who generally are very sweet and also to Gin Lee's followers who have been a witness to others being rude and malicious. Hopefully, you'll be understanding of the measures that have to be put into place. Please be kind to one another.

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