Edible Funfetti Cookie Dough
Edible Funfetti Cookie Dough is a simple, playful way to enjoy cookie dough without even the faintest thought of making cookies. That’s the dream, right? It’s quick to mix together and perfect for small celebrations, late-night cravings, or sharing with friends. It’s the kind of treat that brings out the kid in anyone who tries it.
The flavor is rich and buttery with a sweet vanilla-almond base that gives it a confetti-cake vibe. The sprinkles add a little crunch, while the white chocolate chips keep each bite soft and rich. It tastes like the dough you always wanted to sneak from the bowl but with the added reassurance that it’s made to be eaten just as it is. It’s smooth, sweet, and full of colorful bits in every spoonful.
You can enjoy this cookie dough exactly how you want to, straight out of the bowl. And because it’s egg free, it’s also the perfect recipe to make for people with egg allergies.
It comes together fast, doesn’t require baking, and is easy to portion for sharing. It’s ideal for birthday treat boards, after-school snacks, or nights when you want something sweet without turning on the oven. It also doubles as a fun topping for brownies or ice cream.
What You Need To Make Edible Cookie Dough
A quick look at the ingredient list helps you gather everything before you begin. Because this recipe depends on heat-treated flour and softened butter, checking these two items first makes the process smoother.
- unsalted butter softened
- sugar
- salt
- milk
- almond extract
- vanilla extract
- heat-treated all-purpose flour, directions below!
- white chocolate chips
- rainbow sprinkles
Heating Flour For Edible Cookie Dough
Heating the flour is an important step because raw flour can carry bacteria that aren’t safe to eat. By spreading it on a baking sheet and warming it in the oven, you bring the temperature high enough to make it safe for no-bake recipes.
Cook flour at 300° for 5 minutes and then check the temperature of the flour. Do this by pushing together a pile of flour and seeing if it hits 160° on a digital thermometer.
Or pour it in a shallow microwave-safe bowl and heat in 30 second blasts. Check the temperature after each 30 second interval. Once it hits 160° spread it out to cool.
Once cooled, the flour behaves like regular flour but without any risk. This simple step ensures your cookie dough is enjoyable and safe from beginning to end.
Storing Edible Cookie Doiugh
Keep edible cookie dough in an airtight container in the refrigerator for up to seven days. The dough will firm up as it chills, so let it sit at room temperature for a few minutes if you prefer a softer texture. You can also freeze portions for longer storage and thaw them in the fridge when you want a quick treat.
Edible Funfetti Cookie Dough
Ingredients
- 1 cup butter softened unsalted
- 1 1/2 cups sugar
- 1/2 tsp salt
- 1/4 cup milk
- 1 tsp almond extract
- 1 tsp vanilla extract
- 2 cups all purpose flour heat treated
- 1 cup white chocolate chips
- 1/2 cup rainbow sprinkles
Instructions
- Heat treat the flour if needed before beginning see notes
- In the bowl of a stand mixer combine sugar softened butter and salt
- Mix on low until combined then increase to medium and cream until smooth scraping the bowl often
- Add the milk almond extract and vanilla and mix until combined
- Add the flour and mix on low until incorporated
- Scrape the sides and bottom of the bowl
- Mix again on medium until smooth
- Fold in the sprinkles and white chocolate chips
Notes
- To heat treat flour spread it on a baking sheet and bake at 300°F for 4 to 5 minutes then let cool completely before using
- Store edible cookie dough in an airtight container in the fridge for up to 7 days
