Sugar Free Low Carb Keto Cookie Dough Dip Recipe (2024)

FAQs

How to make store-bought sugar cookie dough not spread? ›

Add ¾ cup of all-purpose flour in with the cookie dough. Mix until incorporated.

Roll on floured surface until 1/4-inch thick. Cut with 2 1/2-inch cutter. Bake 8 to 11 minutes.

Sandwich your dough between two sheets of parchment, roll, then freeze; it makes cut-out cookies a breeze! If you plan to store it for only a few hours or days, there's no need to overwrap the baking sheet; for longer storage, wrap the entire baking sheet tightly with plastic wrap before freezing.

BAKED SUGAR COOKIES + MELTED CHOCOLATE + SPRINKLES

Combine the classic sprinkle candy with baked store bought sugar cookie dough for the ultimate in sugar cookie treats. Just roll inch dough balls and then press them into circles with a cup. Bake and then dip one side in melted chocolate and nonpareil sprinkles.

“Shortening can cause cookies to spread less due to its higher melting point,” Dawn explains. “Substitute it one-for-one by volume in a butter-based cookie recipe.

If your cookie contains excess sugar or fat, it will spread while baking. If your first batch of cookies spreads, try adding a few tablespoons of flour to help thicken the remaining dough.

A teaspoon or two of extracts will noticeably boost flavor when blended into your sugar cookie mix. Vanilla is the obvious choice. For a more intriguing flavor, add both vanilla and almond extracts. Rum, maple and anise are other delicious varieties to consider.

After 30 minutes, take the dough out of the fridge and cut your shapes! Let the dough harden for around 30 minutes, then take the dough out. There's no need to let it come to room temperature before working with it. You can go from the fridge to your counter and immediately start cutting out shapes.

Refrigerating the dough allows the flour to fully hydrate and helps to make the cookie dough firmer. 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.

350° is the standard temp for a cookie, and it's a great one. Your cookies will bake evenly and the outside will be done at the same time as the inside. Baking at 325° also results in an evenly baked cookie, but the slower cooking will help yield a chewier cookie. The outsides will be a little softer, too.

What holds cookie dough together? ›

First, try adding more liquid to the dough. This can be milk, water, or even just a little bit of extra oil. If that doesn't work, you can try kneading the dough for a few minutes to help it come together. Lastly, if all else fails, you can always add in a few tablespoons of flour to help bind the dough together.

Work with half of dough at a time, refrigerating remaining dough until needed. On floured work surface, roll dough 1/4 inch thick. Cut with floured 2 1/2- to 3-inch holiday-shaped cookie cutters; place 1 inch apart on ungreased cookie sheets.

If you're making your own sugar cookie dough, try a different extract — like almond, peppermint, or citrus — instead of vanilla for a flavor change. You can even add finely grated fresh citrus zest for flecks of beautiful color and a nice pop of flavor.

Whether using your favorite recipe or pre-made, you can easily spruce up your sugar cookie dough into gourmet treats by adding nuts, chocolate chips, citrus zest, toffee bits, extracts, or spices.

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.

To help cookies keep their shape, freeze them! I freeze each batch of cut-out cookies for 5 to 10 minutes before baking. They rise just slightly higher and keep their shape better. This really helps when using an intricate cookie cutter, but I do this even when baking circles.

Bake your sugar cookie cutouts on completely cooled cookie sheets. Cookies will spread too much if the dough is put on a hot or warm cookie sheet.

A teaspoon or two of extracts will noticeably boost flavor when blended into your sugar cookie mix. Vanilla is the obvious choice. For a more intriguing flavor, add both vanilla and almond extracts. Rum, maple and anise are other delicious varieties to consider.

Your sugar cookies might be spreading because your house is really hot. You may start with a butter that is the right temperature, but if your house is really hot...it's going to start melting before it gets to the oven. In this case...you really will need to chill your dough before baking.