Any cookie dough addicts out there? I thought so. In honor of my littlest – who’s not so little anymore, turning 16 this Leap Day – we’re making birthday cake themed cookie dough! I’m always looking for cute new ways to celebrate and this cookie dough is a perfect way to celebrate. It’s rich, delicious, and best of all FOOD SAFE! As with all edible cookie doughs, though, you can’t actually bake cookies with this recipe. It’s missing the crucial ingredients needed to bake, but it is ideal for all those cookie dough fanatics out there.
We’ve all known that eating raw eggs is a big no no, but did you know eating raw flour is also not safe? Eating raw flour puts you at risk for E.Coli, that’s why it’s so important to make special edible cookie dough. So now you can enjoy all the glorious cookie dough goodness without the risk.
The trick to safe cookie dough (besides leaving the eggs out) is to first toast the flour in the oven. I place the flour on parchment paper on a cookie sheet and bake at 350 for about 12 minutes, you’ll notice the flour turns a bit golden. Then you can pick up the parchment paper and simply pour it into your mixing bowl. Not only does this make the flour safe to eat, the heat cooks off some of the overwhelming flour flavor and this creates a great cookie dough.
We’ve taste tested this recipe several times and I think we created just the right flavor balance with a mix of regular and brown sugar. Add vanilla and a generous dose of sprinkles and white chocolate chips and your left with a heavenly birthday cake tasting cookie dough! Sprinkles just make everything fun… and yummy.
While the flour is toasting you can use this time to gather your ingredients.
Where is the butter? Oh yes… I left it in the mixing bowl. I’m sure you’ve all seen butter before right? A quick tip, your butter must be at room temperature to properly cream with the sugar. If you’re like me and always forget to soften the butter try slicing it up in small pieces. This will help bring the butter to room temperature much faster.
In the recipe I call for unsalted butter but we add salt to the dough. A chef once told me you get a higher quality of butter when you purchase unsalted, so now it’s ingrained in my brain. Feel free so use salted butter if that’s all you have and omit the salt. Am I still talking about butter??
Most of the time we just immediately dig into our cookie dough goodness, but if you prefer a stiffer, chilled dough then be sure to chill it a few hours. This recipe makes a generous 3 cups and you can freeze any leftovers in an airtight container for up to 3 months.
Birthday Cake Cookie Dough
- 1 1/2 sticks (12 tbs) unsalted butter, at room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1 1/2 cups flour
- 1/4 cup milk
- 1/4 cup rainbow sprinkles
- 1/4 cup white chocolate chips
- Place flour in a mound on a foil or parchment lined baking sheet and bake at 350° for 12 minutes or until reaches 160°. Remove from the oven and let cool 10 minutes.
- Beat butter, sugar, vanilla, and salt in a bowl with a mixer on low speed until combined. Increase speed to medium and beat until fluffy about 3 minutes.
- Reduce speed to low, add the toasted flour, and mix until just combined, add the milk and beat until creamy. Add the sprinkles and chocolate chips and mix until combined.
- Serve immediately or refrigerate a few hours if you prefer the dough chilled.
- Store leftovers in an airtight container in the refrigerator. Dough can be frozen in an airtight container for up to 3 months.
We’ll be visiting Steamboat Springs for Ashley’s birthday so a fresh batch of this birthday cake cookie dough will be traveling along with us! I’ll also be sharing some of our birthday decorations next on the blog.