The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
Edible Gingerbread Cookie Dough is an easy festive treat that’s perfectly spiced and packs that molasses punch we all love. The best part is that it takes only minutes to prepare.
This recipe costs approximately $3.59 to make. It makes ten servings for about $0.35 per serving.
If you love all things gingerbread, don’t miss out on my Chewy Gingerbread Bars, Soft Gingerbread Cookies, Gingerbread Oreo Truffles, or this Gingerbread Cake with Cream Cheese Frosting.
Edible Gingerbread Cookie Dough
It’s always so tempting to eat cookie dough when making cookies. But when you sneak the cookie dough, you end up feeling guilty.
But with this Edible Gingerbread Cookie Dough Recipe, you can eat the cookie dough without the guilt! And it tastes delicious too!
After heat-treating the flour, the cookie dough is perfectly safe to eat. And it only takes a few minutes to make this cookie dough. Or you can package it up cute and give it to friends and neighbors for something different than the typical cookie tray.
This Edible Gingerbread Cookie Dough combines molasses, spices, and a few pantry ingredients. The result is a sweet cookie dough with warm flavors that everyone loves. It is not the holidays without some Gingerbread recipes, after all!
Ingredients and Estimated Cost
Per Serving Cost: $0.35
Recipe Cost: $3.59
- 1 cup all-purpose flour – $0.19
- ½ cup salted butter – $0.88
- 1/4 cup light brown sugar – $0.12
- ¼ cup molasses – $0.48
- 2 Tablespoons heavy cream or milk – $0.14
- 1 teaspoon vanilla extract – $0.50
- ¾ teaspoon ground cinnamon – $0.03
- ¾ teaspoon ground ginger – $0.12
- ⅛ teaspoon ground cloves – $0.04
- ¼ cup white chocolate chips – $0.75
- 2 Tablespoons Christmas sprinkles – $0.34
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Edible Gingerbread Cookie Dough
- First, preheat the oven to 350 degrees F. Then, spread the flour on a baking sheet and bake for five minutes.
- Allow the flour to cool completely.
- Next, cream together the butter, sugar, molasses, cream, and vanilla.
- Mix in the flour and spices.
- Fold in the white chocolate chips.
- Finally, transfer the cookie dough to a serving dish and garnish with Christmas sprinkles.
***For complete recipe instructions, see the recipe card below.
- This recipe is more sweet than spicy, with a lovely molasses flavor. If desired, add more ginger and cinnamon for a more powerful spice profile.
- You can add in white, chocolate, or butterscotch chips.
SERVE: Serve the Gingerbread Cookie Dough immediately or chill in the refrigerator until ready to serve.
STORE: This recipe can be stored in the refrigerator for up to 2 weeks. Enjoy firm from the fridge or allow to soften at room temperature for a gooey texture.
FREEZE: Place the cookie dough in a freezer-safe container and freeze for 5-6 months.
DEFROST: Defrost the cookie dough in the refrigerator overnight or at room temperature for 1-2 hours.
You can safely eat cookie dough when it does not have eggs, and the flour is heat-treated to kill any bacteria in the flour. Follow the directions in the recipe card for heat-treating the flour to be able to enjoy this edible cookie dough.
I prefer the oven method for heat-treating flour. The directions for this are in the recipe card. However, I have read that you can microwave the flour as an alternative, but I have not personally tried that option.
I love eating this cookie dough by the spoonful. However, you can dip graham crackers, gingersnap cookies, or fruit in the dough.
More Christmas Recipes
- White Forest Cake
- Red Velvet Bundt Cake
- Christmas Trifle
- 3 Ingredient Fudge
- Red Velvet Whoopie Pies
- Gingerbread Cheesecake Dip
- Peppermint Bark Sugar Cookie Pie
- Peppermint Cheesecake Dip
- Proper Snickerdoodle Cookies
- Chocolate Dipped Gingerbread Cookies
Edible Gingerbread Cookie Dough
- 1 cup all-purpose flour
- ½ cup salted butter softened
- ¼ cup light brown sugar
- ¼ cup molasses
- 2 Tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- ¾ teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ¼ cup white chocolate chips optional
- 2 Tablespoons Christmas sprinkles
HEAT TREAT FLOUR:
- Heat the flour by spreading on a baking sheet and bake at 350°F for 5 minutes.
- Allow the flour to cool before using.
MAKE COOKIE DOUGH:
- Cream together the butter, sugar, molasses, cream, and vanilla until smooth.
- Add in the cooled flour and spices until fully combined.
- Fold in white chocolate chips.
- Transfer the cookie dough to a serving dish.
- Garnish with Christmas sprinkles.
- Serve or chill in the refrigerator until ready to serve.
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Patty at Spoonabilities says
Edible gingerbread dough!! OMG I have to try this amazing treat. The spices and molasses make this such a festive and fund treat for the family! Yummy!
Robin G. says
This is such a fun project and the kids love it!
Luci's Morsels says
Ooh graham crackers dipped in this sounds great. Is it soft enough to dip with the graham cracker or should I serve it with a spoon?
If you serve it at room temperature, it will be soft enough for dipping.
The best part of baking is the dough! My kids will love this version that I won’t have to worry about them eating.