Day 5 of 20 (4/20 Foods) – Snacking Cookie Dough

When we did research on classic stoner foods, cookie dough popped up in every list. This recipe is perfect for the munchies or anyone who feels a little dangerous every time you eat the cookie dough you know someone’s grandmother told you not to. This specific cookie dough is made to be eaten raw, because there is no egg. The only thing baked might be you.

P.S. Don’t try to bake this, it’s for snacking purposes only. Make this cookie dough, popcorn and pick a show on Netflix, that’s what we call church.

Eggless Edible Cookie Dough

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Large Sugar Cookies

It’s January! A new year! And that means new recipes. And the best way to start out the new year is with a delicious sugar cookie. One of our favorite types of cookie is those perfectly large, round, sugar cookies you find in the bakery. For this recipe we actually doubled the original recipe so there would be more cookies to enjoy. You can certainly cut this recipe in half but if you want more cookies, we suggest going  with the recipe as it’s written below.

The lemon zest is also totally optional but we recommend leaving it in because it gives the cookies a little extra ‘something’. And if you have Meyer Lemons, that’s even better. You know how much we love our Meyer Lemons here. Get zesty!

Also a fun fact about Sugar Cookies, they date back all the way to the 1700’s in Nazareth Pennsylvania, where German Protestant settlers created a round, buttery, cookie known as the Nazareth Cookie. This cookie actually became the ‘official’ cookie of the State of Pennsylvania. And then in the 1930’s sugar cookies gained popularity in America when children would leave them out for Santa as a midnight treat. Lucky Santa! Let us know how you enjoy these sugar cookies!

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Ginger Crinkle Cookies

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Ginger Crinkle Cookies

Today on the blog we have another delicious cookie that can be made for Old Saint Nick or Chanukah Harry. This recipe comes straight from my (Marlee) Grandma’s recipe box and we’ve take this old tasty classic and updated it just a smidge.

While using dried ginger is totally okay, using additional fresh ginger really gives these ginger crinkle cookies and extra kick of awesome and punch of flavor that they were missing.

Like our sugar cookies, the longer you bake these, the crispier they turn out. We prefer these cookies to be a little softer and more chewy, so we just bake them for less. And while the cookies turn out crispier, they aren’t hard to eat and the inside is still slightly chewy. Weird, yet delicious.

This dough is super easy to make and fun for the the whole family. As a child, I fondly remember making these with my Grandma Alyce and Grandpa Fred.

Auntie Alyce’s Ginger Crinkles 

Ingredients 

  • 2/3 Cup Vegetable Oil
  • 1/2 Cup Dark Brown Sugar*
  • 1/2 Cup White Sugar*
  • 1 Large Egg
  • 5 Tablespoons Molasses
  • 1 Tablespoon Fresh Ginger (Heaping)
  • 2 Cups AP Flour
  • 1/2 Teaspoon Salt
  • 2 Teaspoons Baking Soda
  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Ginger (Dried)
  • 1/2 Teaspoon Cloves
  • 1 Tablespoon Pumpkin Pie Spice
  • 1/4 Cup White Sugar

Step 1: 

Preheat your oven to 350°F and line a cookie sheet with parchment paper.

Step 2: 

In a medium bowl, using a hand mixer, mix together the vegetable oil and sugars.

Ginger Crinkle Cookies

Ginger Crinkle Cookies

Step 3: 

Next, add the egg and beat it in until combined.

Ginger Crinkle Cookies

Step 4: 

Stir in the molasses and fresh ginger and set the mixture aside.

Ginger Crinkle Cookies

Ginger Crinkle Cookies

Step 5: 

In a bowl, sift together the flour, salt, baking soda, cinnamon, dried ginger, and cloves.

Ginger Crinkle Cookies

Step 6: 

In two batches, add the flour mixture to the oil mixture. You can start with a wooden spoon and then move to your hands. Knead the dough until all the flour is combined.

Ginger Crinkle Cookies

Ginger Crinkle Cookies

Ginger Crinkle Cookies

Step 7: 

In a small bowl, combine the white sugar and pumpkin pie seasoning.

If you don’t have pumpkin pie seasoning, you can totally substitute it for cinnamon.

Step 8: 

For the rolling process it’s really about preference and what size cookie you like. We went for just about a tablespoon of dough, which you roll into a ball and then roll in the cinnamon sugar.

Line up the ginger dough balls, and bake for 7 to 9 minutes. If you like crispier cookies (like Auntie Alyce did) bake them 11-13 minutes.

Ginger Crinkle Cookies

Ginger Crinkle Cookies

Ginger Crinkle Cookies

Step 9:

Remove the cookies from the oven and transfer to cooling rack. Repeat Step 8 until all the dough is baked.

Ginger Crinkle Cookies

Ginger Crinkle Cookies

Ginger Crinkle Cookies

Ginger Crinkle Cookies

 

**If you want a softer chewier cookie do a full cup of brown sugar and exclude the white sugar. The dough will be super sticky, so add an extra tablespoon or so of flour and continue. Just be aware it won’t make the same dough as pictured!

Vanilla Bean Sugar Cookies

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Vanilla Bean Sugar Cookies are the perfect cookie to make for the Jolly Old Man who makes his way down your chimney every year. Wow, that’s super creepy when you say it out loud.

Either way, these cookies are super easy to make and are fun for the whole family to make! And these are the perfect cookie to decorate with family and friends. If you plan on decorating with frosting, you can leave off the optional glaze at the end.

Vanilla Bean Sugar Cookies

Vanilla Bean Sugar Cookies

Ingredients:

  • 1 Cup butter, softened
  • 1 Cup granulated white sugar
  • 2 Teaspoons vanilla paste or extract
  • 1 egg
  • 2 Teaspoons baking powder
  • 3 Cups AP flour
  • 1Teaspoon Salt

Step 1:

Preheat oven to 350.

Step 2:

In a mixer (or bowl with a hand mixer) cream softened butter and sugar until smooth and fluffy.

Step 3:

Crack egg into measuring cup and lightly beat, add vanilla into the egg, then add both to the mixer.

Step 4:

In a medium bowl, add flour, baking  and a dash of salt. Mix together and add a scoop at a time until it’s all incorporated.

Step 5:

Divide dough into four, then begin to roll it out. Roll out to desired thickness.

Thinner and the cookies will be crispier; thicker and they’ll be chewier.  We settled on 1/4 of an inch.

Another tip, if you let the dough sit for thirty minutes before rolling the cookies will be a crispier as well, and if you roll immediately they will be softer and more chewy. We’ve made these a couple of times, and the results have varied, but the taste is always delicious!

Vanilla Bean Sugar Cookies

Step 6:

Bake for about 7 minutes.

Step 7: 

Remove from the oven and allow to cool.

Optional Glaze: 

Combine the juice of half a lemon, about a cup of powdered sugar (sifted), a tablespoon of vanilla bean paste (or extract), and a splash of half and half.

Mix the ingredients together till it forms a delicious glaze. Adjust to your liking and desired to consistency. It’s really about what you like, like lemon? Add more lemon. Don’t like vanilla (craaazy!) take out some vanilla.

You get the idea! Mix and match, and if it’s too thick, had more half and half or lemon juice!

Vanilla Bean Sugar Cookies

Vanilla Bean Sugar Cookies

Vanilla Bean Sugar Cookies

Cookie Dough Ice Cream

Now that it’s summer here in LA, we can’t stop making ice cream! Any kind of ice cream, we’re going to try it. Today’s recipe is a crowd favorite, Cookie Dough Ice Cream.

We’ve always wondered how they made cookie dough ice cream, and one we made our Eggless Edible Cookie Dough, we knew we had to make ice cream.

Cookie Dough Ice Cream

Cookie Dough Ice Cream

Ingredients 

Step 1: 

First, make a batch of edible cookie dough. Then, line a sheet pan with wax paper. Roll the cookie dough into bite size pieces and stick in the freezer until ready to use.

Cookie Dough Ice Cream

Cookie Dough Ice Cream

Step 2: 

In a heavy bottom pan, mix together the cream, half and half, and sugars. Mix until the sugars have dissolved and it’s warm, but not a boil.

Step 3: 

In a medium bowl, break the eggs. Using a electric mixer beat the eggs until they become thick and creamy.

Step 4: 

Very slowly, pour the hot cream mixture into the egg mixture whisking constantly so they eggs don’t curdle. Pour the mixture back into the pan and cook until the mixture is thick and coats the back of a wooden spoon.

Step 5: 

Pour into a heat proof jar and let cool on the counter for at least an hour. Place in the fridge for a couple of hours.

Step 6: 

When the mixture is cool, pour into your ice cream maker and make according to the manufacturers instructions. During the last five minutes remove the cookie dough bites from the freezer. Add them during the final mixing stages.

Step 7: 

Transfer to a freezer safe container and place in the freezer until firm. Enjoy!

Cookie Dough Ice Cream

Cookie Dough Ice Cream

Snacking Cookie Dough

Need some hump day comfort; NO, we don’t mean that you dirty bird, you!  Here’s a recipe for cookie dough that you can safely snack on because we don’t use eggs, and it’ll comfort your soul long enough to get you to the weekend.

P.S. Don’t try to bake this, it’s for snacking purposes only. Make this cookie dough, popcorn and pick a show on Netflix, that’s what we call church.

Eggless Edible Cookie Dough

Eggless Edible Cookie Dough

Snacking Cookie Dough 

Ingredients

  • 1 Stick Unsalted Butter (Room Temperature)
  • 6 Tablespoons Dark Brown Sugar
  • 6 Tablespoons Bakers Sugar
  • 2 Teaspoons Vanilla Extract or Paste
  • 1 Cup plus 2 Tablespoons of AP Flour
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 2 Tablespoons Whole Milk
  • 3/4 Cup Dark Chocolate Chips

Step 1: 

In a stand mixer, add the butter, sugars, and vanilla and mix with a paddle attachment, beat until the mixture is smooth.

Eggless Edible Cookie Dough

Eggless Edible Cookie Dough

Step 2: 

Next, add the flour, baking soda and salt to the mixture and continue mixing until combined.

Step 3: 

Add the milk and finishing mixing until the dough is smooth.

Step 4: 

Fold in the chocolate chips with a wooden spoon. Wrap in plastic wrap and place in the fridge for up to two days or freezer for up to three months.

Eggless Edible Cookie Dough

Eggless Edible Cookie Dough

Darkside Cookies

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Yup, thats right. These are the cookies that the Darkside has been promising if you join them.

Darkside Cookies


Darkside Cookies

Ingredients 

  • 1 cup (2 sticks) cold butter, salted
  • 1 cup white sugar
  • 1/4 cup brown sugar
  • 1/2 tsp instant espresso
  • 1/2 cup dark cocoa powder
  • 2 1/4 cup of AP flour
  • 1 tsp baking powder
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup of dark chocolate chunks
  • 1 tsp vanilla

Darkside Cookies

Step 1:

Preheat oven to 350° and line cookie sheets with parchment paper. Use Pam underneath the parchment paper to keep it from moving.

Step 2:

Cream together the butter and sugar in a mixer.

Darkside Cookies

Darkside Cookies

Step 3:

Add eggs, one at a time, and then the vanilla.

Darkside Cookies

Darkside Cookies

Step 4:

Mix together flour, baking powder, cocoa and espresso powder.

Step 5:

After that start putting in the flour/cocoa mixture in batches until fully mixed.

Darkside Cookies

Darkside Cookies

Step 6:

Mix or fold in the chocolate chips and chunks. Taste dough, because that’s what making cookies is all about!

Step 7:

Use an ice cream scoop to get uniform cookies. (Spray the scoop with Pam first so the dough doesn’t get stuck.)

Darkside Cookies

Darkside Cookies

Step 8:

Bake cookies for 10-14 minutes. We suggest to under bake them a little so they stay wonderfully chewy, so start at 10 minutes and decide from there.

Darkside Cookies

ENJOY