Dump the raw sugar cookie dough cubes in the crock and 2 other ingredients to get a treat so delicious your friends will be begging for more!

This little slow cooker sweet dough is the kind of shortcut I wish I’d had when my kids were small and the church bake sale was in an hour. Instead of fussing with yeast and rising times, we lean on a pan of store-bought raw sugar cookie dough cubes, a splash of cream, and a bit of lemon to wake everything up for spring. You simply dump the dough cubes into the crock, pour over the other two ingredients, and let the slow heat turn it all into a tender, spoonable treat that tastes like the inside of a cinnamon roll met a sunshiney lemon bar. It reminds me of the potluck desserts the farm wives used to bring—simple, resourceful, and so good your friends will be hovering by the slow cooker with their bowls at the ready.

Serve this warm spring sweet dough straight from the slow cooker, spooned into small bowls or mugs. It’s lovely on its own, but a dollop of whipped cream, a scoop of vanilla ice cream, or a spoonful of fresh berries makes it feel special enough for company. I like to set the crock right on the table on a trivet and let folks help themselves, coffee cups in hand. It pairs nicely with a pot of hot coffee or tea, or even a cold glass of milk for the grandkids. If you have any left, tuck it into the fridge and enjoy it the next morning warmed slightly and served alongside scrambled eggs and bacon for a sweet little farmhouse-style brunch.

Servings: 8

1 (16–18 oz) package raw sugar cookie dough cubes, kept refrigerated until use

Lightly grease the bottom and lower sides of a 4- to 6-quart slow cooker with butter or nonstick spray to help prevent sticking and make cleanup easier.

Arrange the raw sugar cookie dough cubes in a single, mostly even layer over the bottom of the slow cooker. They can touch and snuggle up to each other; just avoid stacking them. The bottom should look like a patchwork of little dough squares.

In a small bowl or measuring cup, whisk together the heavy cream, fresh lemon juice, and lemon zest until well combined. The mixture may thicken slightly from the lemon meeting the cream—that’s just fine and will help it cling to the dough.

Slowly pour the lemon cream mixture evenly over the sugar cookie dough cubes in the slow cooker, trying to cover as much of the surface as you can. Do not stir; you want the cubes to soak and puff as they cook.

Cover the slow cooker with the lid. Cook on LOW for 2 to 2 1/2 hours, or until the dough cubes are puffed, set in the center, and the edges are lightly golden and bubbling. The texture should be like a very soft, pull-apart sweet roll or spoon bread—no shiny raw dough on top.

Once cooked, turn off the slow cooker and let the sweet dough rest, covered, for about 10–15 minutes to set up slightly. This resting time helps it spoon out in soft, custardy clumps instead of running.

Spoon the warm spring sweet dough into bowls. If you like, drizzle a bit of the sweet lemony cream from the bottom of the crock over each serving. Serve warm, with whipped cream, ice cream, or berries if desired.

For a softer, more custard-like texture, increase the cream to 1 1/4 cups; for a firmer, more pull-apart texture, reduce it to 3/4 cup. If lemon isn’t your favorite, swap the lemon juice and zest for 2 teaspoons vanilla extract and 1 teaspoon almond extract for a cozy, bakery-style flavor. A springy berry version is lovely too: scatter 1 cup of fresh or frozen blueberries or raspberries over the dough cubes before pouring on the cream mixture (keep the total ingredients to three by using either the lemon OR the extract combination, not both). You can also use flavored sugar cookie dough cubes if your store carries them—lemon or orange sugar cookie dough makes this even brighter. Food safety notes: Always start with properly refrigerated, store-bought raw sugar cookie dough and keep it cold until you’re ready to cook. Do not leave the dough sitting out at room temperature for long before it goes into the slow cooker. Cook on LOW only; avoid using the KEEP WARM setting to cook from raw, as it may not reach a safe temperature quickly enough. The finished sweet dough should reach at least 160°F in the center; if it still looks raw or glossy on top, continue cooking in 15-minute increments. Refrigerate leftovers within 2 hours, and reheat individual portions gently in the microwave until hot all the way through before serving.