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Edible gingerbread cookie dough in a brown bowl with a bite on a spoon on top.
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5 from 1 vote

Edible Gingerbread Cookie Dough

Course Sweets & Dessert
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 3 scoops
Calories 366kcal
Author Kristine Underwood

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.
  • Stir in molasses.
  • Add milk and vanilla extract and stir well. Batter should be nice and smooth at this point.
  • Add flour, cinnamon, ginger, cloves, and sea salt and stir to mix well.
  • 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.
Nutrition
Serving: 1 scoop | Calories: 366kcal | Carbohydrates: 53g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 209mg | Potassium: 272mg | Fiber: 1g | Sugar: 28g | Vitamin A: 480IU | Vitamin C: 0.03mg | Calcium: 62mg | Iron: 2mg