To a medium microwave-safe bowl, add flour. Microwave at medium power in 30 second intervals, stirring after each interval, until temperature reaches 160℉. Transfer to another bowl and let cool completely before using.
Cookie Dough:
In a large mixing bowl, add softened butter, brown sugar, granulated sugar, and salt. Using a hand mixer or stand mixer with fitted paddle attachment, beat until light and fluffy, about 2-3 minutes. Mix in vanilla.
Add in heat-treated flour and mix until combined. Add milk, 1 tablespoon at a time, and mix. Add more milk, if needed, to reach a soft cookie dough consistency. Fold in sprinkles.
Cookie dough is ready to serve immediately, although tastes better once chilled. If refrigerating, let sit at room temperature for about 10 minutes just before serving.
Notes
Cookie dough will last in an air-tight container in the refrigerator for up to one week or in the freezer for up to two months.
See my tips and tricks for making this Edible Christmas Cookie Dough above the recipe box.
