FUNFETTI COOKIE DOUGH
This edible funfetti cookie dough is packed with colorful sprinkles! It's so easy to make and is an eggless recipe using heat-treated flour, making it completely safe to eat.
INGREDIENTS
⅞ cup all-purpose flour (105 g)
¼ cup unsalted butter (57 g)
¼ cup granulated sugar (50 g)
2 tbsp brown sugar (25 g)
1 tsp vanilla extract
Pinch of salt
2 tbsp heavy cream (30 g)
2 tbsp whole milk (30 g)
2 tbsp rainbow sprinkles
Optional - ¼ cup white chocolate chips
INSTRUCTIONS
In a microwave-safe bowl, microwave flour for 30 seconds, take out and stir, and repeat until it reaches 165F (74C). This should, in total, take about 1-2 minutes.
In a medium bowl, cream together butter and both sugars until combined. Mix in vanilla extract and salt.
Add in heat-treated flour, heavy cream, and milk. Mix until completely combined and then carefully fold in sprinkles and white chocolate chips (if using). Serve and enjoy!
NOTES & TIPS
Heating the flour to 165F (74C) allows the cookie dough to be eaten safely raw. If the flour clumps up a bit in the microwave, just stir until no bigger lumps remain.
I recommend chilling the dough for at least a couple hours for a more cookie dough texture, as this will be a bit thin, but that's completely optional and will not affect the taste.
To ensure no lumps of flour in the dough, sift it into the wet ingredients. Also, to directly control the consistency of the dough, you can always add a bit less milk or cream for a thicker consistency.
The sprinkles used in the picture are nonpareil sprinkles, as I prefer their texture over classic rainbow jimmies. However, nonpareil sprinkles do bleed quite a bit, so if you don't like that any sprinkle will work for this recipe!
This cookie dough can be kept in the refrigerator for one week, or in the freezer for two months.