This deliciously gooey sugar cookie dough is infused with festive peppermint flavors and white chocolate chips. And best of all, it’s completely safe to eat!
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Table of Contents
- About Peppermint 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 peppermint edible cookie dough
- More treat recipes for Christmas
- How to make edible peppermint cookie dough
- Recipe Details
About Peppermint Edible Cookie Dough
Make your cookie dough and eat it too with this deliciously soft and gooey edible peppermint cookie dough!
With the taste of peppermint bark and delicate sugar cookie, this edible (and completely safe!) cookie dough is the perfect treat for a quick-cookie fix. Plus, it’s fun to customize with candies, chips, and sprinkles.
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 peppermint edible cookie dough
- This recipe is designed to have a suble peppermint flavor, like peppermint frosting on sugar cookie dough. If you’d like more peppermint kick, add another 1/2 teaspoon of peppermint extract. NOTE: Some brands of extracts are more potent than others, so I would recommend preparing the recipe as written and then making any adjustments after a taste test.
- If you’re not a fan of white chocolate chips, you can omit them entirely or substitute them with chocolate chips.
More treat recipes for Christmas
How to make edible peppermint 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 4 – Add the dry ingredients to the bowl, then mix until a smooth dough forms.
Step 5 – Remove the bowl from the mixer and use a spatula to fold in the white chocolate chips and crushed peppermints.
Step 6 – Serve and enjoy!
Peppermint Edible Cookie Dough
- 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.
- 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 and crushed peppermints to bowl, then use a spatula to gently fold them into the batter (optional.)
- Serve immediately with festive sprinkles as garnish (optional).
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.