Funfetti Edible Cookie Dough
Ingredients
2 cups (250 g) all-purpose flour*
1 cup (226 g) unsalted butter, softened
¾ cup (150 g) light brown sugar
¼ cup (50 g) granulated sugar
2 teaspoons vanilla extract
2–3 tablespoons milk
½ teaspoon salt
½ cup rainbow sprinkles
½ cup white chocolate chips (plus extra for topping)
*To make the flour safe to eat raw, spread it on a baking tray and bake at 350°F (175°C) for 5–7 minutes, then let it cool completely before using.
Instructions
Beat the softened butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
Mix in the vanilla and salt.
Add the cooled, heat-treated flour and mix until combined.
Add the milk, 1 tablespoon at a time, until the dough reaches a smooth, scoopable consistency.
Fold in the rainbow sprinkles and white chocolate chips.
Spoon into individual containers or one large serving bowl.
Pipe or spoon extra cookie dough on top and decorate with more sprinkles and white chocolate chips if desired.
Chill for at least 30 minutes before serving for the best texture.
Storage
Refrigerator: Up to 1 week in an airtight container.
Freezer: Up to 2 months. Thaw in the refrigerator before serving.
