Celebrate the red, white, and blue in style with this patriotic edible cookie dough recipe! This egg-free, edible chocolate chip cookie dough with sprinkles looks beautiful and makes an easy and unique 4th of July dessert recipe.
Ages and ages ago, I blogged about my edible cookie dough ice cream cake. Then, for some reason, edible cookie dough just didn’t happen for a bit on the blog. I’m not sure why, but I am sure that this patriotic edible cookie dough recipe is 100% the best way to fix the situation. It was definitely the best way to use the little jar of red, white, and blue jimmies I spotted in my sprinkle stash the other day. I promised the Godfather I’d shrink the stash down to a single plastic bin before the move. It’s not going to happen, but I got close. E for effort! He’s okay with it… I broke the news it wasn’t happening with a scoop of cookie dough.
Is this patriotic edible cookie dough recipe safe?
Yes, this edible cookie dough recipe is safe for consumption. There are no eggs, and we heat treat the flour to “cook” it before mixing up the recipe. Flour is a raw food, so baking it for a little while brings it up to a safe temperature that should kill off any bacteria that may be present.
The reason you’re usually told not to eat raw cookie dough is because the flour isn’t heat treated and eggs are present. Not that it’s stopped us before. I mean, it hasn’t stopped me, anyway. I’ve gotten food poisoning once in my life, and it was a salad. Cookies don’t betray me like that. And when you heat treat the flour in this recipe, you’re really good to go!
Can I make this a dairy-free edible cookie dough?
Yes! Just swap out the butter for your favorite non-dairy stick butter. The non-dairy sticks seem to work a little better than the tub. And of course, make sure that you use dairy-free chocolate chips. In fact, doing that gives you a vegan edible cookie dough, which is great if you’re trying to work around egg and dairy allergies.
A few tips for prep…
First of all, don’t forget that the flour needs a bit to cool before you mix up your edible cookie dough. If you want, you can heat treat the flour first, cool it completely, then store in an airtight container for a day or two before mixing up your cookie dough. This is a really quick recipe to make, but you can’t forget about the flour cooling step.
Second, if you plan to add the chocolate chips, I recommend the minis! Edible cookie dough is very rich, so many people won’t want to eat a big scoop. To ensure the best ratio of chips and sprinkles to dough, use the miniature chips. You can find them in the baking section with the other chocolate chips. Don’t forget to grab your sprinkles while you’re there!
Speaking of sprinkles, you do know you can customize this edible cookie dough recipe for basically any holiday, right? Since it’s summer and I’m feeling all the summer vibes right now, I used a red, white and blue color scheme. But there is no season on cookies, so feel free to use whatever sprinkles make your heart sing.
You can make the cookie dough in advance. In fact, I think it tastes even better the day after it’s made. Just like with regular cookies, an overnight rest in the refrigerator really gives the flavors a chance to blend and shine! Edible cookie dough should be stored in the refrigerator in an airtight container. To prevent it from drying out, press a piece of plastic wrap or parchment paper over the top of the dough before you seal the container.
To serve your patriotic cookie dough, use a small ice cream scoop to make little cookie dough bites. Dip them in chocolate if you feel fancy! Or scoop into ice cream cups for a more classic presentation. Or if you can find mini ice cream cones, make your own cookie dough cones!
I hope you love this easy edible cookie dough recipe! Happy summer, darlings!
- 1 cup all-purpose flour
- 1/2 cup butter (see notes)
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 cup mini chocolate chips
- 3 tablespoons of sprinkles
- 1-2 tablespoons milk
- Preheat your oven to 325 F and spread the flour in a single layer on a parchment-lined baking sheet. Bake the flour for 7-8 minutes until an instant-read thermometer registers at 160 F.
- Allow the flour to cool before using it to make the dough. This takes about 15 minutes. Completely cooled flour can be stored in an airtight container at room temperature for up to one week.
- When you are ready to make the edible cookie dough, place your softened butter and sugars in a large mixing bowl or the bowl of a stand mixer. Beat for 2-3 minutes on medium-low speed until well incorporated.
- Stir in the salt and vanilla extract. Mix until just combined.
- Add half the flour and stir on low to incorporated. Pour in 1 tablespoon of milk. Stir in the rest of the flour. If the mixture seems dry, add the remaining milk.
- Fold in the chocolate chips and sprinkles.
- For the best flavor, cover the cookie dough and refrigerate a few hours, even overnight, so the flavors have a chance to balance. Enjoy!
- You may use salted or unsalted butter for this recipe. If you use salted butter, add only 1/4 teaspoon of additional salt (cuts sweetness). If you use unsalted butter, add a 1/2 teaspoon of salt.
- To make a vegan edible cookie dough: Use nondairy stick butter and nondairy milk
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