Edible Sugar Cookie Dough
This Edible Sugar Cookie Dough with white chocolate chips and rainbow sprinkles is the perfect treat for any cookie dough lover!
Equipment
- Stand mixer or hand mixer
Ingredients
- 165 g (1 1/4 cups + 2 tbsp) all-purpose flour
- ½ tsp salt
- 113 g (1/2 cup) unsalted butter, melted
- 175 g (3/4 cup + 2 tbsp) granulated sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 56 g (1/3 cup) white chocolate chips
- 60 g (1/3 cup) rainbow sprinkles
Instructions
- Heat all-purpose flour in the microwave for 30 second intervals stirring between each until it reaches 160°F. Set aside to cool.
- Use a stand mixer fitted with the paddle attachment to cream softened butter, granulated sugar and brown sugar until light and fluffy.
- Add milk and vanilla until just combined. Scrape the sides of the bowl.
- Add the heat treated all-purpose flour and salt then mix on low speed until almost combined. Then add the white chocolate chips and rainbow sprinkles and mix on low speed until just combined.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
- Store edible cookie dough in an airtight container for up to a week in the fridge.
- Nutrition: the provided nutritional information is an estimate for the entire cookie dough. Please read my Nutrition Disclaimer for more information.
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