Edible Christmas Cookie Dough
Edible Christmas Cookie Dough is deliciously sweet treat that's perfect for the holidays. With no raw eggs or raw flour, this recipe comes together in minutes and is safe to eat with just a spoon!
Ingredients
- 1 cup all-purpose flour
- ½ cup unsalted butter (softened)
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- ½ teaspoon salt
- 2 teaspoons vanilla bean paste (or vanilla extract)
- 1-2 tablespoons milk (I used 2%)
- ¼ cup Christmas sprinkles
Instructions
To Heat-Treat Flour:
- 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.