Edible Cookie Dough Recipe (The BEST!) - Real + Vibrant (2024)

FAQs

Is edible cookie dough actually edible? ›

Most cookie dough is made with eggs. Edible cookie dough, which is meant to be eaten raw, is either made without eggs or is made with pasteurized eggs. The lack of eggs (or pasteurization of the eggs) almost completely eliminates the risk of salmonella. Why is cookie dough so good?

Our regular Refrigerated cookie dough is formulated for baking. Why does the Edible Cookie Dough taste different from the regular dough? Our Bite-Sized Edible Cookie Dough is covered in a delicious chocolatey coating and is specifically formulated to be enjoyed straight out of the bag and not baked.

The simplest and most advisable way to thicken cookie dough is to add a couple tablespoons of cake flour to a runny cookie dough. Mix it gently to prevent overmixing, which will result in a tough cookie dough. For roll-out cookie dough, knead the extra flour in by hand.

Store your uneaten edible cookie dough in an airtight container in the refrigerator for up to one week, or in the freezer for up to six months.

Raw Dough Can Contain Germs That Make You Sick

That means it hasn't been treated to kill germs that cause food poisoning, such as Escherichia coli (E. coli) and Salmonella.

Eating raw flour or batter made with raw flour is not a safe practice, as this raw flour has not been processed to eliminate pathogens, such as salmonella, e. coli and other pathogens.

Cookie dough contains raw eggs

Eggs are commonly contaminated with Salmonella bacteria ( 1 ). Salmonella infection is characterized by fever, vomiting, diarrhea, and abdominal cramping beginning about 12 hours after consuming the contaminated food, and typically lasts up to 7 days ( 1 ).

The potential problem with raw cookie dough is its two primary ingredients. Raw flour can be contaminated with Escherichia coli (E. coli) and salmonella, and unpasteurized eggs have been a carrier of salmonella, too.

Your body's way of telling you it's working hard to get rid of what the dough may have done to your body doesn't sound too delightful. “Most often victims suffer from diarrhea. You can get some really bad gas and bloating and tight pain as well.

To avoid this, try using as little flour as possible while preparing to roll your dough. Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

What happens if you don't heat treat flour? ›

Why should you heat treat flour? This is a super important step to make any batter or dough that contains raw flour safe to consume. This matters for recipes like edible cookie dough or no-bake cookies. The FDA has shared that raw flour can contain harmful bacteria like salmonella or E.

Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.

The Food Marketing Institute's Food Keeper recommends storing commercially prepared cookie dough, either unopened or opened, in the refrigerator and use it before the date on the label. For best quality, freeze for two months.

Cookie dough freezes well for up to 3 months, so it's a great way to get ahead for the holidays or other busy times. For drop cookies, you don't need to wait for the dough to thaw—bake from frozen. You don't have to bake the whole batch at once—you can bake just 1 or 2 when you're craving a freshly baked, warm cookie.

You can store edible cookie dough in the refrigerator for up to five days and in the freezer for a month, probably more. If you freeze it, scoop the dough into balls then freeze individually. Thaw in the refrigerator for edible dough or bake from frozen for baked cookies.

With heat-treated flour and no eggs, this is a safe, fun recipe everyone can enjoy. This edible cookie dough recipe is a safe and delicious way to enjoy cookie dough! It is beyond easy to make and only requires a few simple ingredients. And it tastes just like the real deal.

For those of us who can't wait for the bake, Milk Jar Cookies is now serving snackable cookie dough! Made with heat treated flour and no eggs or leavening agent, this dough is safe to eat and will satisfy your cookie dough cravings.

We use pasteurized eggs for safety. Pasteruization is a process of heating eggs to kill harmful bacteria and thus making them safe to eat raw.

You might think that because vegan cookie dough doesn't contain eggs, you're not at risk of contracting a foodborne illness. But this isn't entirely true. According to the Centers for Disease Control, consuming raw flour is also a salmonella risk. “Flour doesn't look like a raw food, but most flour is raw,” it notes.