Edible Funfetti Cookie Dough
An edible sugar cookie dough with rainbow sprinkles.
Equipment
- Measuring Cups
- Measuring Spoons
- Mixing Bowl
- Electric mixer
Ingredients
- 1 cup unsalted butter softened
- 1 ½ cup sugar
- ½ teaspoon salt
- ¼ cup milk
- 1 teaspoon almond extract optional
- 1 teaspoon vanilla extract
- 2 cup all-purpose flour heat treated (see notes)
- 1 cup white chocolate chips
- ½ cup rainbow sprinkles
Instructions
- Heat treat flour before you begin. See notes.
- In the bowl of a stand mixer, combine the sugar, softened butter and salt.
- Mix on low until combined and then increase the speed to medium and cream until smooth. Scrape down the sides often.
- Add in the milk, almond and vanilla extracts. Mix until combined.
- Add in the flour and mix on low until combined. Scrape down the sides and bottom of the bowl.
- Mix again on medium until thoroughly combined and smooth.
- Fold in the rainbow sprinkles and white chocolate chips.
Notes
NOTE: When making edible cookie dough it is a good idea to heat-treat the flour to kill off potential food-borne illnesses. To heat treat flour, place flour in a microwave-safe bowl. Microwave in 30-second intervals until flour registers 160 degrees Fahrenheit using a food thermometer. Cool and use as usual.
Storage: Edible cookie dough should be stored in the refrigerator in an airtight container for up to 7 days.
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