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!
If you have a serious sweet spot for cookie dough then you’ll also want to check out my Edible Sugar Cookie Dough and Edible Peanut Butter 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!
Ingredient Notes
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!
Frequently Asked Questions
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!
As far as I’m concerned it isn’t the holiday season until I’ve tasted a gingerbread recipe such as this Edible Gingerbread Cookie Dough! Here are more popular gingerbread recipes that you’ll want to be sure you get a taste of as well!
- Gingerbread Whoopie Pies With Brown Sugar Filling – A dozen seasonally flavored treats ready in just over an hour!
- 3-Ingredient Gingerbread Cheesecake Dip – Made with cool whip, cream cheese frosting, and gingerbread cake mix in only 5 minutes!
- Layered Gingerbread Cake With Cinnamon Frosting – Three layers of moist gingerbread cake seperated by cinnamon spiced buttercream!
- Delicious Gingerbread Truffles with White Chocolate – Gingersnap cookie crumbs and cookie butter pair with pantry staple ingredients for an incredible treat everyone will love!
- Gingerbread Cupcakes with Honey Buttercream – Fluffy gingerbread cupcakes are covered in a 5 ingredient silky honey buttercream frosting!
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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
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