Edible Strawberry Cookie Dough

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Edible Strawberry Cookie Dough

My four-year-old loves baking cookies—but mostly for the dough! To make it safe and fun, I now make edible cookie dough with no eggs and heat-treated flour to avoid salmonella. The strawberries are optional, but they add a delicious burst of flavor we love.
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Prep Time 10 minutes
Cook Time 10 minutes
Course: Dessert
Ingredients Method

Ingredients
  

  • 2 cups flour
  • 1 ¼ cup brown sugar
  • ¼ cup granulated sugar
  • 1 cup 2 sticks butter, softened
  • 1 tbsp vanilla
  • 2 cups freeze-fried strawberry slices about 1 oz
  • 1 tsp salt
  • 1 tbsp milk
  • 4 oz semi-sweet chocolate bar roughly chopped (or ¾ cup chocolate chips)

Method
 

  1. Preheat your oven to 350°F. Line a baking sheet with parchment paper and spread the flour across the top in an even layer. Bake for 7 to 8 minutes, until the flour is warm to the touch, then remove from the oven and let cool.
  2. Meanwhile, use a stand mixer or hand mixer to cream together the sugars and the butter until the mixture is light and fluffy, 3 to 4 minutes. Then mix in the vanilla.
  3. Place the strawberries in a food processor and grind into a fine powder. Add the strawberry powder, salt, and flour to the mixing bowl and mix until a dough forms. Mix in the milk. If the dough is still very thick, you can mix in an additional tablespoon of milk.
  4. Mix in the chocolate pieces, then serve.

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