Ingredients
• 1 cup all-purpose flour (heat-treated)
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Optional: rainbow sprinkles
Instructions
- Heat treat the flour: Spread flour on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring halfway through. Let cool completely. This step eliminates any harmful bacteria.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes.
- Add the vanilla extract and milk, mixing until well combined.
- Gradually stir in the cooled heat-treated flour and salt until a dough forms. If the mixture seems too dry, add an extra splash of milk, one teaspoon at a time.
- Fold in sprinkles if using.
Storage and Serving
Store your edible cookie dough in an airtight container in the refrigerator for up to one week. You can also freeze it for up to 3 months. Let it sit at room temperature for about 10 minutes before serving if stored in the refrigerator.
Notes
Recipe Tips
- Don’t skip heat-treating the flour! This crucial step makes the dough safe to eat.
- Make sure your butter is properly softened but not melted for the best texture.
- Get creative with mix-ins: try mini chocolate chips, crushed Oreos, or even a dash of almond extract for variety.
- Prep Time: 10 minutes
- Cook Time: 5-7 minutes (for heat-treating flour)