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If you are still looking for the right recipe for excellent homemade cakes or pastries and you like cookie dough, you don’t need to look any further.
Besides the pleasant taste and texture, a great advantage of this dough is that you can prepare it in larger quantities and freeze part of it, preferably wrapped in foil or in a suitable container with a lid (however, it should not be stored in the freezer for more than 3 months). The dough is best left to thaw in the refrigerator and then rolled out as you are used to.
Read through our selection of great recipes and try them, they will surely earn an honored place in your family’s cookbook.
1. Cookie dough
Ingredients:
- 1 cup powdered sugar
- 1 cup all-purpose flour
- 4 fresh eggs
- 1 packet of vanilla sugar, and
- half a packet of baking powder.
Preparation:
Take 4 cold, fresh eggs, break them and separate the whites and yolks. Whip the whites with a pinch of salt into stiff peaks; if you are not successful, it is very likely that a little yolk got into the whites, which prevents proper whipping. In such a case it is best to repeat the procedure so the resulting foam is smooth and firm.
Beat the yolks with the sugar, both the powdered and the vanilla sugar. Use a whisk and beat until the sugar is completely dissolved. Add half of the whipped egg whites to the smooth mixture and fold in with a spoon, but only lightly. Sift the flour to aerate and clean it, mix with the baking powder and gradually add it to the mixture while stirring. The final step in preparing this dough is adding the second half of the whipped egg whites and gently folding again.
Line a baking sheet with baking paper and pour the batter onto it evenly. Bake at 180 °C for approximately 40 minutes. Let the baked dough cool and cut it lengthwise into 2 or 3 parts. You can spread the layers with a light cream and decorate, for example, with fruit.
2. Cookie dough from egg whites
Ingredients:
- 130 g powdered sugar
- 5 egg whites
- 60 g all-purpose flour
- a pinch of salt
- vanilla sugar, and
- 1 teaspoon citric acid.
Preparation:
Beat the egg whites well, add a pinch of salt, 40 g of sugar and the citric acid, and beat for a few more minutes to obtain a fluffy and fine meringue. To the meringue add the mixture of 90 g sugar and flour and fold in gently.
If you bake the batter in a round pan, an ideal diameter is between 16 and 18 cm. If you choose a rectangular pan, the recommended size is 10 x 20 cm. Pour the batter straight into the pan; do not grease the walls.
After baking, turn the pan upside down so the base cools more quickly. After some time, if you tap the pan on the table, the cake will come out by itself. The finished cookie dough can be dusted with sugar and served, for example, with ice cream or cream, depending on your taste.
3. Cookie dough with boiling water
Ingredients:
- 1 cup all-purpose flour (approx. 130 g)
- 200 g powdered sugar
- 4 fresh eggs
- 3 tablespoons vegetable oil
- 1 teaspoon baking powder, and
- vanilla or at least vanilla sugar.
Preparation:
For the dough to really succeed, it is necessary to prepare its base well, which is the mixture of egg and sugar that needs to be well beaten.
Separately prepare a mixture of sifted all-purpose flour and baking powder (one teaspoon is sufficient), add the beaten egg with sugar and gently mix until smooth. When done, add the boiling water, vanilla or vanilla sugar and also the vegetable oil.
Mix everything gently and pour into a suitable baking pan. Bake at 180 °C, bearing in mind that the baking time will vary depending on the oven. After some time it is good to check with a toothpick or skewer whether the batter no longer sticks and is therefore done.
Before cooling and turning out the cake it is good to invert the pan.
4. Dough for koláčky
Ingredients:
- 2 or 3 fresh eggs (depending on size)
- 250 g butter (or margarine)
- 400 g all-purpose flour
- a jar of powdered sugar
- half a teaspoon of baking soda, and
- 1 packet of vanilla sugar.
Preparation:
Beat the eggs well with the sugar into a smooth foam, then add the butter, vanilla sugar and baking soda and mix everything quickly and thoroughly. Then add the flour and knead the dough. It is best to add the flour gradually so you can adjust the amount to your needs. Although the recipe states 400 g, you may need a little less or a little more. The aim should be a soft dough.
Place the finished dough in a bowl, cover with cling film and let it rest in the refrigerator for at least 30 minutes.
An advantage of this recipe is that with the same ingredients you can, by a slightly modified procedure, obtain another, slightly different dough.
First whip the butter and sugar and gradually add the eggs while mixing. Also add the flour to the prepared mixture in small portions. Knead quickly and then continue according to the original recipe. Before you roll out the dough, it is good to moisten your hands beforehand.
Do not roll the dough too thin or too thick; the ideal thickness for koláčky is about 8 mm. Bake in an oven preheated to 220 °C.
