Cookie dough is a favorite loved by many and feared by few. Although taking a bite or two from the bowl while making your cookies may not make you sick, consuming a large portion of it might. That’s how edible cookie dough became a thing of marvel. It’s everything you love about cookie dough, minus the safety concerns everyone warns you about. You know, raw eggs and uncooked flour? Strop stressing, I have a solution for that — omit them? Well…kind of. You can omit the eggs because they really serve no purpose if you don’t plan to cook your cookie dough, but the flour part isn’t so easy to toss. You actually need the flour otherwise you’re just eating a sugar compound butter. That may be great on bread, but not so much alone.
How do I keep the flour in my edible cookie dough recipe if I don’t cook the dough?
You cook the flour!
Before you prepare your edible cookie dough, you have to cook your flour! Doing so is really easy. Just spread it out onto a cookie sheet and bake the flour for five minutes, OR microwave it for two minutes, stirring at thirty-second intervals. Whichever way you choose to do it, cooking flour is easy peasy all the way!
The only thing you really need to be weary of when preparing your edible cookie dough is making sure your flour is cooked and cooled before you prepare your cookie dough. If your flour is still hot, the butter will liquefy and your dough will be too soft to eat right away. Not that spending thirty minutes in the fridge is a bad thing, but if you’re really craving that deliciously sweet cookie dough, it might be worth waiting five minutes for your flour to cool versus thirty minutes for your dough to set.
Once your flour is cooled though, preparing your edible confetti cookie dough is quite simple. It’s so simple you’ll wonder why you haven’t started making your own edible cookie dough before now! Just combine the ingredients, fold in your confetti sprinkles, and you’re ready to eat! Grab the full recipe below!
Edible Confetti Cookie Dough Recipe
- 2 Cups All Purpose Flour
- 1 Cup Butter (not margarine or shortening)
- 1 Cup Granulated Sugar
- Confetti Sprinkles
Before you begin, soften butter/bring butter to room temperature.
Preheat oven to 350°. Spread flour onto baking sheet. Bake flour for five minutes, OR Microwave flour on a microwave safe plate for 2 minutes (stirring every 30 seconds).
Allow flour to cool completely before using.
Cream together butter and granulated sugar. Add the cooked flour and salt, mix until combined well.
Fold in confetti sprinkles.
Serve immediately, freeze, or refrigerate up to 48 hours.
Troubleshooting: “Help! My flour is stuck together! I haven’t noticed any difference in flavor, or texture, when my flour clumps during cooking. Break the clumps apart with a fork, or run cooled flour through a sifter before mixing.
Medical/Health Disclaimer: I am not a doctor or scientist. I am not providing you with medical advice or a guarantee that the recipe provided herein is “completely safe” to consume. Eating cookie dough of any kind may carry some risks. Consult your doctor if you are concerned about eating this cookie dough.