Description
This Edible Red Velvet Cookie Dough is a safe-to-eat, no-bake treat that satisfies your sweet tooth with its rich cocoa flavor and vibrant red hue. Made with heat-treated flour and no eggs, this dough can be enjoyed straight from the bowl, as a topping, or incorporated into various desserts, making it versatile and delicious for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
Optional Add-Ins
- 1/2 cup chocolate chips
- 1/2 cup chopped nuts
Instructions
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well blended to ensure even distribution of leavening and flavor components.
- Cream Butter and Sugars: In a separate bowl, beat the softened unsalted butter with granulated sugar and brown sugar using a hand mixer or stand mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes. This will create a smooth, aerated base for the dough.
- Add Wet Ingredients: To the creamed butter and sugars, add the milk, vanilla extract, and red food coloring. Mix on low speed until all ingredients are well combined and the mixture has a consistent bright red color.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture into the wet mixture in three portions, mixing thoroughly after each addition to prevent lumps and form a uniform dough.
- Fold in Optional Ingredients: If desired, fold in the chocolate chips and chopped nuts using a spatula until evenly distributed throughout the dough, adding texture and bursts of flavor.
- Chill the Dough: Cover the bowl with plastic wrap or transfer the dough to an airtight container, then refrigerate for at least 30 minutes to firm up the dough and enhance the flavors.
- Portion Dough: Once chilled, scoop the dough into small balls, approximately 1-2 tablespoons each, which can be enjoyed as is or rolled in granulated sugar for a slight crunch and extra sweetness.
- Serve Creative Variations: For a decadent twist, serve the cookie dough alongside vanilla ice cream with a drizzle of chocolate syrup or cream cheese frosting to elevate the treat.
- Use as a Dessert Ingredient: Use the edible dough as a filling for cupcakes or as a topping for brownies to add a rich and indulgent layer of flavor.
- Create a Cookie Dough Bar: For parties, set up a cookie dough bar featuring various toppings like sprinkles and crushed cookies, allowing guests to customize their own servings.
- Store Leftovers Properly: Place any leftover cookie dough into an airtight container, pressing down to remove air pockets, and store it in the refrigerator to maintain freshness and texture.
Notes
- Ensure the flour is heat-treated to make it safe for raw consumption by baking at 350°F for 5-7 minutes and cooling before use.
- This recipe contains no eggs, making it safe to eat raw without risk of salmonella.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
- Adjust the amount of red food coloring depending on the desired intensity of the red velvet color.
- Keep refrigerated when not serving to maintain optimal texture and freshness.
- The dough can be frozen for up to one month; thaw in the fridge before serving.
