Sugar, Enriched Flour Bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Palm Oil, Water, Canola Oil. Contains 2% or less of: Eggs, Baking Powder (baking soda, sodium aluminum phosphate), Salt, Artificial Flavor.

Creamed butter and sugar provide the base of the cookie dough. Egg is the cookie's structure and vanilla extract adds flavor. I almost always add a touch of almond extract for additional flavor and highly recommend that you try it too! Flour is an obvious addition, baking powder adds lift, and salt balances the sweet.

Sugar cookies make any day an occasion. And with Pillsbury Sugar Cookie Dough, you can create tasty and memorable occasions in a few simple steps. Just peel, slice, place and bake. There's no mixing and no measuring.

Pillsbury™ Cookie Dough With refrigerated cookie dough from Pillsbury, you can have warm, just-baked cookies in minutes! Pillsbury Cookie Dough products are now safe to eat raw! It's the same cookie dough you've always loved, but now we've refined our process and ingredients so it's safe to eat the dough before baking.

The flavor of Pillsbury was a smooth, recognizable cookie dough flavor and it wasn't too sweet, in my opinion. I found that the texture of the Toll House dough was softer than Pillsbury's, but I didn't think it had as much flavor.

Prep Instructions HEAT oven to 350°F (or 325°F for nonstick cookie sheet). PLACE cookie dough rounds about 2 inches apart on ungreased cookie sheet. BAKE 10 to 14 minutes or until light golden brown. COOL 2 minutes; remove from cookie sheet.

When made at home, common ingredients include flour, butter, white sugar, salt, vanilla extract, and eggs. If the dough is made with the intention of baking, then leavening agents such as baking soda or baking powder are added. However, these are often excluded in cookie doughs that are designed to be eaten raw.

History of Cookie Dough Did you know that the earliest cookie-style cake was invented in 7th century A.D. Persia? Historians say that the first cookies were used as “test cakes” to test out the batter.

Originally Pillsbury crescent rolls are made up of flour, hydrogenated oils, preservatives, dough enhancers, sugar, and leavening. The good part about making this dough is that healthy fats and flour can be used.

Charles Pillsbury We've been making Pillsbury products for a long time! And it all started with Charles Pillsbury in 1869 on the banks of the Mississippi River in Minneapolis, Minnesota.

The company manufactures a wide variety of consumer food products under the Pillsbury brand, including frozen biscuits and rolls, breakfast foods, cookie dough, cake mixes, and snack foods.

Prebake thoughts: Visually, Pillsbury looks like the quintessential, perfect dough. It slices cleanly, keeps its form, it's light in color, and it's packed generously with chocolate chunks. Luckily for me, this dough even says it's safe to eat raw, so don't mind if I do.

Graham Kingston, Pecan Deluxe EMEA managing director, explained why cookie dough is so popular: “Just the raw nature of it. You can taste the real butter, and the texture of sugar granules in the mouth make for happy reminiscing over days licking the remnants from the mixing bowl when making cookies at home.

Mix in tasty ingredients Take plain sugar cookies up a notch with exciting mix-ins like chocolate chips, rainbow sprinkles, toasted chopped nuts, chopped dried fruit or M&M's. Add these after blending your butter and egg into the sugar cookie mix. This is our favorite hack for holiday Pillsbury cookie dough.