Easy edible gingerbread cookie dough recipe. This spiced cookie dough without eggs is a creamy smooth cookie dough treat, perfect for the holidays or any time of the year! For cookie dough lovers - a gingerbread cookie alternative!
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Ingredients
- Butter - unsalted butter, softened at room temperature. You can use salted butter here, but it will add a touch of saltiness to your dough. If you're used to using salted butter in your baked cookies, you might prefer to use salted here too!
- Brown sugar - I like to use light brown sugar, firmly packed. This is sometimes called muscovado sugar. You can also use dark brown sugar for an extra deep molasses touch.
- Molasses - or dark treacle.
- Vanilla extract
- Ginger
- Cinnamon
- Allspice
- Heat treated flour - to make flour safe for eating raw, this needs to be heat-treated first. This essentially just means warming it thoroughly, either in the oven or microwave. I discuss this in more detail in my recipe for Cookie Dough Cones. See below for a quick guide to heat-treating in the microwave.
Microwave Heat Treating Flour
Heat-treating flour is essential when making any recipe that doesn't involve cooking the flour. It may come as a surprise, but flour isn't safe to eat raw. This is because it contains various natural micro-organisms from the wheat and processing, which may make you unwell if eaten raw (especially in large quantities).
The microwave method for heat-treating flour couldn't be easier! Simply put the flour into a microwave safe bowl. Tip: If you're doing a large batch, I'd recommend not heat-treating more than about a cup at a time, just for ease of handling.
Microwave on a high setting for 30 seconds, stir and repeat until the flour is warmed to 165°F. This takes about 2 minutes. Ensure that you stir every 30 seconds to help break up clumps that will form in the process.
Once thoroughly warmed, allow to cool before use.
How to Make Edible Gingerbread Cookie Dough
This edible gingerbread dough is essentially a one bowl recipe and easy to make with handheld electric beaters - or even a whisk if that's all you have available!
Just like any standard cookie dough, start by creaming together the butter and sugar. Add the molasses and vanilla, beating to combine.
Sift your flour and spices into the mixing bowl. I recommend sifting hear to break up any lumps from the heat treating process. Beat the dough together until smooth.
Now you're ready to dollop out and serve! I like to top mine with an easy homemade whipped cream and sprinkles.
FAQs
Most gingerbread cookie dough recipes will involve eggs, which means this shouldn't be eaten raw. Flour is also not safe to eat without first heating treating it.
This recipe is for an edible gingerbread cookie dough, specially developed to allow you to eat as much as you want without baking!
For all of you cookie dough lovers - this one is for you!
This raw gingerbread cookie dough can be made in advance and stored in the refrigerator for about 3 days without issue.
As a main ingredient in the recipe is butter, the dough will become pretty solid when chilled. Allow to come to room temperature before serving for creamiest consistency.
This recipe is intended to be eaten unbaked as a dough. I have not tested baking batches of cookies using this recipe.
For a gingerbread cookie recipe please see my Gingerbread House recipe or my Gingerbread Sandwich Cookies. Both recipes provide great traditional baked gingerbread cookies.
Looking for more edible doughs and batters? Try:
- Edible Oatmeal Cookie Dough
- Chocolate Chip Cookie Dough Cones
- Edible Brownie Batter
- Edible Peanut Butter Cookie Dough
Edible Gingerbread Cookie Dough
Ingredients
- ½ cup unsalted butter softened at room temperature
- ¼ cup light brown sugar firmly packed
- ¼ cup molasses or dark treacle
- 1 teaspoon vanilla extract
- ¾ cup heat treated flour see note
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- whipped cream use half a quantity of my stabilised whipped cream or cool whip to top (optional)
- sprinkles (optional)
Instructions
- In a mixing bowl, cream together the butter and brown sugar until light and fluffy (about 2 minutes).
- Add the molasses and vanilla extract, beating to combine.
- Sift the heat-treated flour and spices into the bowl and beat until smooth.
- Dollop out into serving bowls, top with whipped cream and sprinkles.
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