Are you looking for a new recipe for your holiday cookie exchange? Sure, you can go with a classic sugar cookie, snickerdoodles, peanut butter blossoms, or even meringue cookies. Or you could go with these edible cookie dough balls.
They’re my take on a classic sugar cookie and with less than ten ingredients, they’re easy to make and even easier to eat. Just try not to eat them all before your cookie exchange.
I have a favorite food blogger that I’ve been following since before I started Iris and Honey. Lynn at Fresh April Flours creates delicious recipes and her food photography skills are *chef’s kiss*.
Lynn recently started a hand blended sprinkle business called Fresh April Sprinkles. I bought one of her Christmas themed blends to bring you these edible cookie dough balls.
Unbaked cookie dough isn’t always safe to eat due to ingredients like eggs and raw flour. According to the FDA, flour must be heated to 160 F to pasteurize it. Please be sure to heat treat your flour before making this recipe.
Spread the flour on a baking sheet and bake at 350F for 5 minutes. Allow the flour to cool before using it in this recipe. Read more about the dangers of raw flour here.
I used the full 2 tablespoons of milk in the recipe and the cookies were a little soft. However, after chilling in the fridge for about an hour, they firmed up well. These edible cookie dough balls taste just like sugar cookie dough. The sprinkles add a pop of color and a nice crunch.
Edible Cookie Dough Balls
Ingredients
- 1 cup all purpose flour
- 1/2 cup butter, softened
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1 tsp vanilla
- 1-2 Tbsp milk
- 1/2 tsp salt if using unsalted butter
- 1/2 cup sprinkles
Instructions
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In a bowl, cream the butter, sugars, and vanilla until well combined.
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Add the flour and optional salt and stir well.
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Add the milk 1 tablespoon at a time until the dough comes together.
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Gently stir in the sprinkles.
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Scoop out dough into 2" even cookie dough balls. Chill in the refrigerator before serving.
