Edible Gingerbread Cookie Dough
If you find yourself eating the cookie dough right out of the bowl when making gingerbread cookies, this Edible Gingerbread Cookie Dough recipe is for you! The delicious holiday flavored dough is so easy to make and is meant to be eaten with a spoon!
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Makes: 12 servings
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Ingredients
- 1 ½ sticks unsalted butter, room temperature
- 1 cup packed light brown sugar
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour (see notes on how to heat treat for safety)
- 1 ½ tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 ½ tablespoon molasses
- 4-5 tablespoon milk
- ¼ cup sprinkles, optional
Instructions
- In the bowl of a stand mixer with paddle attachment or in a large bowl with a hand mixer (or with a large mixing bowl and silicone spatula or wooden spoon), cream butter and brown sugar on medium speed until light and fluffy, 3-4 minutes.
- Add vanilla and blend until combined.
- Add flour to mixture, along with ground ginger, cinnamon, cloves, nutmeg, and salt and blend until just combined. Keep mixer on low and add molasses and 4 tablespoon milk in until dough comes together. If cookie dough seems too thick, you can add an additional tablespoon of milk.
- Mix in sprinkles, if desired.
Notes
- To ensure flour is safe for eating (raw flour can cause foodborne illness), you should bake it before using. Just spread flour on a baking sheet and bake at 350 degrees for about 5 minutes. Let cool before using in cookie dough.
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