This post contains affiliate links and we make a small commission for purchases made using these links.
A few days ago I shared my very favorite edible cookie dough recipe (peppermint), and unfortunately, I need to take it back. This edible gingerbread cookie dough is my new favorite. It’s the best thing I’ve ever eaten. It has everything you love about classic gingerbread cookies—the sweetness, the spice, the molasses—without having to roll out a single cookie or even turn the oven on.
And before you ask, gingerbread isn’t just for the holidays, my friends. Gingerbread is one of those timeless spicy flavors that works all year long, even in the middle of September (or July). And I think this edible gingerbread cookie dough will convince you of that.
download our free
Meal Planner & Grocery List
dinner made easy
Ingredient Notes
- I like to use unsalted butter for this recipe, so I can control the amount of salt. If you only have salted butter, it’ll work fine. Just remember to omit the salt from the recipe.
- Since we’re eating this dough raw, it’s important to heat treat the flour. You can do this ahead of time or when you make the dough.
Why Heat-Treat the Flour?
Let’s chat briefly about heat-treating the flour. This step is a must if you want your dough to be truly edible and safe to eat. Raw flour can sometimes contain harmful bacteria, so popping it in the microwave for a minute or two before using it is a simple way to make it safe. Let it cool before adding it to your dough, and you’re good to go.
Tip
You can make a big batch of heat-treated flour at once and store it in an airtight container—in a cool dry place, so you’ve always got some ready to make edible cookie doughs.
Step-By-Step Instructions
- In a small bowl, use the back of a spoon to cream the room-temperature butter and brown sugar together until the mixture is light and smooth. Since we aren’t using a mixer here, make sure to put some work in and get all the lumps out.
- Next, stir in the molasses and mix it smooth.
- Add the milk and vanilla extract and give it a good stir. By this point, the dough should look silky.
- Now it’s time to add the heat-treated flour, ground cinnamon, ground ginger, ground cloves, and sea salt. Stir until everything is well-combined. The texture should be soft and pliable, not too sticky but not too dry either.
- Scoop the dough into two small bowls (or keep it all for yourself, I won’t judge) and enjoy immediately. If you want to save some for later, the dough will keep in the fridge for 3-4 days. Just let it come back to room temperature before digging in again, because cold cookie dough is hard as a rock.
Recipe Tips & Notes
- If your dough feels too thick, try adding an extra splash of milk to soften it up. If it’s too thin, toss in a little more flour. Since we aren’t baking cookies, you can play around with the texture here.
- Want a little more spice? Add a dash more cinnamon or ginger to kick things up a notch. You could even sprinkle a bit of nutmeg or allspice in there too if you’re feeling adventurous (I like to add a little allspice myself).
- While I’m more of a “grab a spoon and dive in” kind of gal, I do recommend adding Christmas sprinkles to make it a more fun and festive experience (and I just love sprinkles). This dough can also be rolled into little balls for bite-sized snacks too. If you’re feeling extra fancy, roll them in cinnamon sugar—YUM.
Storage Recommendations
Store edible cookie dough in the refrigerator for 2-3 days. Let it come up to room temperature before eating. Edible cooke doughs can also be frozen in an airtight container for up to 3 months. Let the frozen dough thaw at room temperature.
Edible Gingerbread Cookie Dough
Ingredients
- 1/4 cup unsalted butter (room temperature)
- 1/4 cup brown sugar (dark)
- 2 TBS unsulphered molasses
- 1 TBS milk (any kind)
- 1 tsp vanilla extract
- 3/4 cup flour (all-purpose and heat-treated)
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp cloves
- 1/4 tsp sea salt
Instructions
- In a small bowl, use the back of a spoon to cream the butter and brown sugar together until light colored and smooth.1/4 cup unsalted butter, 1/4 cup brown sugar
- Stir in molasses.2 TBS unsulphered molasses
- Add milk and vanilla extract and stir well. Batter should be nice and smooth at this point.1 TBS milk, 1 tsp vanilla extract
- Add flour, cinnamon, ginger, cloves, and sea salt and stir to mix well.3/4 cup flour, 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/8 tsp cloves, 1/4 tsp sea salt
- Serve immediately in two small bowls or refrigerate for 3-4 days. Allow cookie dough to come up to room temperature before enjoying from the fridge.
Notes
- This recipe is egg-free and is safe to eat raw as long as the flour has been properly heat-treated.
- To heat-treat flour, place the flour in a microwave-safe bowl and heat it on high in 30-second intervals, stirring between each interval, until the flour reaches 165°F. This usually takes about 1 to 2 minutes. OR: Spread the flour on a baking sheet and bake at 350°F (175°C) for 5-7 minutes. The internal temperature should reach at least 165°F to kill any potential bacteria. Let the flour cool completely before adding it to the cookie dough.
Definitely gingerbread anything is my favorite.
Mine too, Christine! I can’t wait to eat all the gingerbread things (starting now, of course—haha)!