The Perfect Balance of Spices

As I mentioned, this edible gingerbread cookie dough has all the classic spices you love about gingerbread—cinnamon, ginger, and cloves. It’s rich, flavorful, and every bite gives you that perfect balance of sweetness and spice (plus it has the texture we love about raw cookie dough). And of course, the molasses gives the cookie dough its deep, earthy sweetness. You know the one, it makes gingerbread irresistible.

The Ingredients You’ll Need to Make Edible Gingerbread Cookie Dough

• 1/4 cup unsalted butter (nice and soft, but not melted)
• 1/4 cup dark brown sugar
• 2 tablespoons unsulphured molasses
• 1 tablespoon milk (any kind works)
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour (heat-treated)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon cloves
• 1/4 teaspoon sea salt

And Now, Here’s How to Make it

1. Cream: 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.
2. Stir in Molasses: Next, stir in the molasses and mix it smooth.

1. Add Milk and Vanilla: Add the milk and vanilla extract and give it a good stir. By this point, the dough should look silky.
2. Mix in the Dry Ingredients: 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.

1. Serve: 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.

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.

Tips for the Best Edible Gingerbread Cookie Dough

• Texture: 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.
• Spice Levels: 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).
• Serving Ideas: 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.