Gingerbread Edible Cookie Dough
Enjoy the delicious taste and gooey texture of gingerbread cookie dough (that’s completely safe to eat) laced with white chocolate chips and festive sprinkles.
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Table of Contents
- About Gingerbread Edible Cookie Dough
- Do you need to bake the flour?
- How long is edible cookie dough good for?
- Can you freeze edible cookie dough?
- Can you bake edible cookie dough?
- Notes & tips for edible gingerbread cookie dough
- More great Christmas recipes
- How to make edible cookie dough
- Recipe Details
About Gingerbread Edible Cookie Dough
Have you ever been whipping up a batch of gingerbread cookies and wish you could just stop and eat the cookie dough directly from the bowl?
Of course you have. We all have.
And now you can do just that.
This batch of edible gingerbread cookie dough is 100% safe to eat, giving you the best of both worlds: that alluring creamy texture of cookie dough and the delicious flavor of holiday gingerbread cookies.
Do you need to bake the flour?
Although it’s rare to become ill from consuming flour, it is considered a raw ingredient, so for proper food safety, it should be cooked before consumption.
To bake flour: Spread the flour out on a baking sheet and bake it for five minutes at 350 degrees F.
How long is edible cookie dough good for?
Once prepared, it can be stored in a sealed container in the refrigerator for up to two weeks.
You can either enjoy it straight from the fridge (will be firm) or you can let it soften at room temperature for a more gooey texture.
Can you freeze edible cookie dough?
Yes, you totally can!
Once prepared, scoop the cookie dough into snack-sized portions (an ice cream scoop or cookie scoop would do) and arrange them on a plate. Place the plate in the refrigerator until the cookie dough hardens (roughly one hour) then transfer the cookie dough to a sealable container or freezer bag. Once stored, edible cookie dough can be frozen for up to one month.
Can you bake edible cookie dough?
Because this recipe does not include eggs or other leveling agents, baking edible cookie dough is not recommended. Baking really comes down to chemistry and the key elements that help turn dough into cookies are missing from this recipe. It’s only intended to give you the taste and texture of cookie dough that’s 100% safe to eat as-is.
Notes & tips for edible gingerbread cookie dough
- This recipe is designed to have a sweet molasses flavor as opposed to super spicy gingerness. If you’d like more zing, increase the ginger and/or cinnamon to suit your tastes.
- If you’re not a fan of white chocolate chips, you can omit them entirely or substitute them with chocolate chips or butterscotch chips.
More great Christmas recipes
How to make edible cookie dough
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – To ensure food safety, spread the flour out on a baking sheet and bake at 350 degrees F for 5 minutes. Allow the flour to cool before moving on to the next steps.
Step 2 – In a medium bowl, whisk together the following ingredients: cooled flour, cinnamon, ginger, and cloves.
Step 3 – Using a stand mixer (or hand mixer + large bowl), cream together the butter, sugar, molasses, and heavy whipping cream until smooth.
Step 4 – Add the dry ingredients to the bowl, then mix until a smooth dough forms.
Step 5 – If desired, mix in white chocolate chips and sprinkles.
Step 6 – Serve and enjoy!
Gingerbread Edible Cookie Dough
Ingredients
- 1/2 cup salted butter, softened
- 2 tablespoons heavy whipping cream
- sprinkles, for garnish (optional)
Instructions
- Food Safety Step: Preheat oven to 350 degrees F. Spread flour out on a baking sheet and bake for 5 minutes. Allow flour to cool completely before using.
- In a medium bowl, whisk together cooled flour, cinnamon, ginger, and cloves. Set bowl aside.
- Using a stand mixer (or hand mixer + large bowl), cream together the butter, sugar, molasses, heavy whipping cream, and vanilla on medium-high speed until smooth, about 3-5 minutes.
- Drop mixer speed to low and quickly scoop in dry ingredients, adding about 1/3 to 1/2 cup at a time. Stop mixing as soon as dry ingredients appear fully incorporated in the dough. Remove bowl from mixer and scrape sides of bowl, mixing in any wayward dry ingredients.
- Add white chocolate chips to bowl, then use a spatula to gently fold them into the batter (optional.)
- Serve immediately with festive sprinkles as garnish (optional).
Notes
Nutrition
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.
