The BEST Edible Cookie Dough recipe perfect for a delicious treat. This egg-less cookie dough recipe is also the perfect edible gift idea for your friends and family this holiday season!
This year, I want to try and make as many gifts for my friends and family as I can. Not only do I think this approach is more thoughtful it is also more creative and cost effective. Immediately I thought of food related gifts and who wouldn't love the Best Edible Cookie Dough as a gift this year?!
This cookie dough is perfect for friends, family, teachers, or even neighbors and safe to eat raw, I promise. This easy eggless cookie dough is ready in about 15 minutes and can be customized with candy pieces, chocolate chips, or sprinkles. If you do not want to give it as a gift, this makes a yummy snack for any day of the week, and is easy enough for the kiddos to lend a hand with.
- TOASTED Flour: It is extremely important that you toast your flour before adding it in with the rest of the ingredients. Toasting the flour kills any bacteria and makes the cookie dough safe to eat raw.
- Unsalted Butter: If you choose to use salted butter then skip the sea salt. I prefer to use unsalted butter so I can control how much salt goes in.
- Milk: My favorite milk to use in unsweetened almond milk, but any milk variety will work. Depending on the milk you use the flavor will vary slightly.
- Add-Ins: I went with dark chocolate chips, sprinkles, red and green M&M's and some peppermint M&M's as well! Some other great extras you could add to make this recipe your own are, crushed Oreo cookies, Reese's Peanut Butter Cups, mini chocolate chips, or caramels.
For gifting this cookie dough I used three 4 oz. mason jars. Each mason jar contains three servings of edible cookie dough. You could use bigger or small mason jars depending on how many gifts you would like to give.
Toasting the Flour
First, you will need to toast your flour. You can do this ahead of time and store it in a zip-lock bag until you are ready to use it. Doing this ahead of time will save you time and save you from turning your oven on.
To toast the flour preheat the oven to 350 degrees. Spread the flour out evenly on a cookie sheet. Once the oven is preheated, place the flour into the oven on the center rack and toast for 7 minutes.
Combine the Cookie Dough
Combine all ingredients into a large bowl and stir (or blend with a hand mixer) until well combined.
Stir in the Extras
Once you have the base of the edible cookie dough made you can add in your favorite extras. I loved using Christmas themed colors, candies and sprinkles, but you can use whatever you want depending on the theme or holiday.
Store leftover cookie dough in an airtight container in the fridge for up to 2 weeks. For best results remove from the fridge for 15 minutes before enjoying so it can soften up a bit.
If you want the cookie dough to be more of a creamy texture you can use a hand mixer to whip the butter and sugars together before adding the other ingredients. This does not effect the taste in any way and is up to you if you want to take this optional extra step.
When picking what extras you want to go into the base of your cookie dough make sure not to over load it. Stick with 2 or 3 things or the keep the flavor and not make it a jumbled mess.
YES! This step is VERY important to make the cookie dough safe to eat. Toasting the flour kills any potential bacteria making this a safe snack.
Yes, cookie dough can be stored in a freezer bag for up to 3 months. I suggest rolling the dough into balls so you can pull out one at a time when you are ready to eat it.
You could sandwich cookie dough in between cookies for an extra fun dessert, make them into truffles by coating them in chocolate or adding them into the center of some cupcakes. Or, you could just eat it by the spoonful if you are like me!
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Best Edible Cookie Dough: Holiday Gift Recipe
- 2 Cups All Purpose Flour Toasted *See Recipe Notes
- 1 Cup Brown Sugar
- ¼ Cup Granulated White Sugar
- ¼ teaspoon Salt
- ½ Cup Unsalted Butter Softened
- 3 teaspoon Vanilla Extract
- 2 tablespoon Almond Milk See Recipe Notes
- Dark Chocolate Chips
- Crushed Oreos
- Crushed Peppermint
- Combine all ingredients in a large bowl and stir to combine. Add in extras and stir until well incorporated. Enjoy!
- If gifting, separate into individual mason jars (I used 3 4oz jars) and decorate if desired. Store in the refrigerator for up to one week. Before eating, remove from refrigerator and let come to room temperature for a softer texture.
- Toasted Flour: Place flour on a cookie sheet in an even layer and toast in the oven for 7 minutes. This ensures that all potential bacteria is killed and your edible cookie dough is safe to eat!
- Milk Substitution: I use almond milk for this recipe, but you can use the milk of your choice.
- Leftover Storage: Store leftovers in an airtight container for up to 2 weeks.
- Freezer Option: Freeze leftover cookie dough for up to 3 months.
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