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Edible gingerbread cookie dough
This holiday-themed cookie dough is inspired by our childhood memories of making gingerbread houses.
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Ingredients
- 1 cup all-purpose flour, heat treated
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 3 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 1/2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 cup white chocolate chips
- Festive nonpareils
- 3 tablespoons fancy molasses
Directions
- In the bowl of a stand mixer combine the butter, both sugars, salt, fancy molasses and whip together until pale and fluffy, about 10 minutes.
- Mix in the milk and the vanilla extract until combined.
- In a separate bowl, whisk together the flour, cinnamon, ginger, and cloves. Add in the flour mixture by one-quarter cup, beating until combined, until all the flour mixture has been added.
- Fold in the chocolate chips. Add nonpareils, to your liking.
- Scoop, or spoon, into sterilized mason, or Kilner, jars and add some more sprinkles for that extra festive touch. Wrap as you like if you're gifting to someone- I usually bow and tag the jars with festive ribbon.
- Cookie dough is best eaten at room temperature. Enjoy!
How To Store: Keep this Edible Gingerbread Cookie Dough in the refrigerator in an airtight container. Eat it up within two weeks!
Tip: To heat treat your flour for safety, place it in a bowl and microwave it in 30-second intervals until the flour temperature reaches 165 F (74 C). Mix with a spoon between intervals. Mine usually takes around three bursts. Allow cooling before using. Or you can bake it for seven to eight minutes in a preheated oven at 350°F.
