Edible Gingerbread Cookie Dough
Edible Gingerbread Cookie Dough combines spices with molasses and other pantry staple ingredients for a sweet treat that’s safe to eat! Ready to lick off the spatula in only 5 minutes!
Safe To Eat Edible Cookie Dough
This Edible Gingerbread Cookie Dough hits the spot without feeling guilty for eating actual raw cookie dough! The heat-treated flour allows this dessert to be completely safe to eat until your stomachs are totally satisfied!
I’m a firm believer in holiday dessert tables having a variety of flavors! Specifically, peanut butter (Peanut Butter Buckeye Balls), peppermint (Peppermint Brownie Mix Cookies), cranberry (Cranberry Cheesecake Bars), and course, gingerbread!
However, even with all those options, this Edible Gingerbread Cookie Dough WILL be the first to disappear! People can barely deny themselves real cookie dough, but tell them it’s safe and there will be ZERO leftovers!
Not to worry though! Since it’s made with pantry ingredients in only 5 minutes you can just whip up more when you get home!
Rebecca’s Recipe Review
Taste: More sweet than spicy with a lovely molasses flavor.
Texture: Soft yet firm, similar to actual cookie dough.
Ease: 2/10
Pros: Safe to eat cookie dough that’s ready in 5 minutes or less.
Cons: None.
Would I Make This Again? Yes!
Ingredients For Edible Gingerbread Cookie Dough
If you’re into holiday baking then chances are you’ll already have the majority of the ingredients needed for this Edible Gingerbread Cookie Dough Recipe! To start you’ll need all-purpose flour.
This ingredient alone will go through a simple heat-treating process in the oven. Heat-treating the flour means the flour gets heated to a high enough temperature to kill off all the bad bacteria.
This makes the flour safe to consume in no-bake recipes such as this one! Raw flour and eggs are the big reasons why eating raw cookie dough is a bit of a no-no!
While the flour cools completely you’ll cream together salted butter, light brown sugar, molasses, heavy cream, and vanilla. Then you’ll incorporate the flour and spices such as ground cinnamon, ground ginger, and ground cloves.
Once the edible cookie dough is ready, you can add in some mix-ins! We like white chocolate chips and fun sprinkles in ours!
How To Make Edible Gingerbread Cookie Dough
- Spread the flour onto a baking sheet and bake. Then allow the flour to cool before continuing.
- Combine the butter, sugar, molasses, cream, and vanilla in a large bowl. Cream the ingredients until they become smooth.
- Stir in the cooled flour and spices until completely combined.
- Fold in any desired mix-ins and enjoy!
Rebecca’s Tips
- If you don’t want to do it in the oven, you could also use the microwave. To do so, add the flour to a bowl and microwave on high at intervals. The flour has been safely heat-treated once it reaches a temperature of 165 degrees F.
- Since this recipe is sweeter than spicy, you can add more ginger and cinnamon for a more powerful spice profile if desired.
- You could dip fresh fruit, graham crackers, or even gingersnap cookies in it! I personally just eat it by the spoonful!
How To Store Edible Gingerbread Cookie Dough
Keep this Edible Gingerbread Dough in the refrigerator in an airtight container. Eat it up within 2 weeks!
Here are more popular gingerbread recipes to whip up!
- Frosted Big & Chewy Gingerbread Cookies – Topped with tangy cream cheese frosting!
- Gingerbread Whoopie Pies With Brown Sugar Filling – Seasonal treats ready in just over an hour!
- 3-Ingredient Gingerbread Cheesecake Dip – A dessert dip that’s ready in only 5 minutes!
- Layered Gingerbread Cake With Cinnamon Frosting – Three layers of moist gingerbread cake!
- Delicious Gingerbread Truffles with White Chocolate – Made with pantry staple ingredients!
Did You Make This Recipe?
If you’ve tried this recipe, please let leave a review in the comments below. I love hearing from you! Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos, or join our Sugar & Soul Show-offs Community and share them there.
Edible Gingerbread Cookie Dough
Ingredients
- 1 cup all-purpose flour
- ½ cup salted butter softened
- ¼ cup light brown sugar
- ¼ cup molasses
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- ¾ teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- white chocolate chips optional
- sprinkles optional
Instructions
- Heat treat the flour by spreading on a baking sheet and baking at 350°F for 5 minutes. Allow the flour to cool before using.
- Cream together the butter, sugar, molasses, cream, and vanilla until smooth.
- Add in the cooled flour and spices until fully combined.
- Fold in any additional mix-ins.
Notes
- Each serving is about 1/4 cup of cookie dough.
- How To Store: Keep this Edible Gingerbread Dough in the refrigerator in an airtight container. Eat it up within 2 weeks!
- How Else Can I Heat Treat The Flour? If you don’t want to do it in the oven you could also use the microwave. To do so, add the flour to a bowl and microwave on high at intervals. The flour has been safely heat-treated once it reaches a temperature of 165 degrees F.
- Can I Add More Spices To This Edible Dough Recipe? I would say this recipe is more sweet than spicy with a lovely molasses flavor. So you can definitely add more ginger and cinnamon for a more powerful spice profile if desired.
- What Can I Dip In This Cookie Dough? You could dip fresh fruit, graham crackers, or even gingersnap cookies in it! I personally just eat it by the spoonful!
Nutrition
Did You Make This Recipe?
Don’t forget to share it with me on Instagram @sugarandsoulco and follow on Tiktok @sugarandsoulco and Pinterest @sugarandsoulco for more!
Share your thoughts!
Love this recipe? Share your thoughts with me and leave a review! And don’t forget to connect on your favorite social platform below!