Edible Gingerbread Cookie Dough
Smooth and creamy edible gingerbread cookie dough. This no bake gingerbread cookie dough [no eggs] is the ultimate sweet treat. Perfect for the holiday season as a change from cookie baking!
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.
Notes
For flour to be safe to eat in no bake recipes, this needs to be heat-treated first. This can be done in the oven or microwave.
For the oven method, spread the flour on a baking sheet and cook for 15 minutes at 350°F (175C/155C Fan), stirring about halfway through.
If using the microwave, place in a microwave safe bowl and heat in 30 second blasts for about 2 minutes, stirring every 30 seconds.
The goal is for the flour to reach 165°F (75C). Once well heated, allow to cool.
Nutrition
Calories: 408kcalCarbohydrates: 48gProtein: 3gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 61mgSodium: 16mgPotassium: 368mgFiber: 1gSugar: 29gVitamin A: 711IUVitamin C: 0.1mgCalcium: 69mgIron: 2mg
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